Dos, Mission Wine
Mission wines are of seriously limited quantities and tread the fine artisanal line between homemade and professional. Zac is a San Francisco native who worked in South Africa and Argentina
The wines are unadulterated by chemicals (aside from a bit of sulfur for stability) and hand made through every step of the vinification - from picking in 18kg cases to being stomped under foot for the initial crush and gentle punch downs. They are all aged in neutral French oak barrels for as long as they need, with racking kept at a minimum and no use of filters. As a result the wines may be a shade cloudy, like unfiltered craft ale as opposed to squeaky-clean Coors Light.
Producer Zachary Elfman
Viticulture & Winemaking Fermentation for the two cuvees took place in 500L open-top barrels. No SO2 was added at crush. The mencía barrel was left to macerate for 16 days while the garnacha barrel was pressed after 10 days, then the two were then combined into a 400L barrel to age for ten months. As usual, grapes were footstomped and all punchdowns were done by hand with either a chestnut stick or with hands to submerge the cap.
Grapes 60% Mencía, 20% Garnacha, 10% Merenzao, Tempranillo, Godello, Jerez
Region Ribeira Sacra, Spain
Tasting Notes Complex yet showing really beautiful lightness. Grip and textured brought by the mencia are balanced with the fruit and spice of the Garnacha, while white grape bring freshness and acidity.