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Luna Beberide Bierzo Mencia

2007 Purity, intensity and elegance come together in this impressive wine. Red cherry and mineral fragrances rise out of the glass. What follows is a stylish medium-bodied wine with a perfectly balanced trifecta of well-integrated silky tannins, bright zesty acidity and a mouthful of richly spicy red and black fruit accented by notes of licorice and graphite.
92
$22.00 / Bottle   $264.00 / Case
Quantity: 


Additional Information

Indulge yourself with this rare treasure! You may have never heard of either Bierzo or Mencia, but if you consider yourself an aficionado, it’s worth a few minutes of your time to read on.

Winemaking starts with all grapes being harvested by hand into 18 kilo boxes like the one seen above. Careful cluster sorting eliminates unsound bunches.

Bierzo is a region located in the northwest corner of Spain’s Castilla y León, close to its border with Galicia. Mencia is the local grape variety.

Bierzo and Mencia were on the verge of slipping into obscurity until the late 80’s. Thankfully some ambitious winemakers recognized the potential of the ancient vineyards on the stony, steep hillsides rescuing them from oblivion. The Luna family founded their winery in 1987.

Luna Beberide is owned by Alejandro Luna. Born in Ponferrada, the only major town in the Bierzo region, he spent 10 years in Madrid obtaining a law degree. In 2001, he came back home to take over the family winery. Famed winemaker Mariano Garcia assists Alejandro with the vinification.

The estate has 173 acres of vines on their farm known as El Frances. Their vineyards are planted between 2132 and 2460 feet above sea level on south facing slopes in calcerous clay or decomposed slate. No chemical herbicides or pesticides are used on the vineyards.

This wine is made from 100% Mencia. The vines are around 20 years old and in this difficult climate yields are naturally low averaging between 25 -30 hl/ha. Harvest begins the first week of October. All of the grapes are hand-picked and carefully sorted at the winery to eliminate any damaged or unsound bunches before crushing.

After crushing, the wine is fermented in stainless steel vats under temperature control using wild yeast. The wine is fined using egg whites and bottled unfiltered.

This is a wine to be savored alone or with food. It is reminiscent of a Cabernet Franc from Chinon. Serve with grilled meat (lamb kebabs) or goat cheese.