Mencía, pronounced "men-thee-ah," is a captivating red grape variety that has recently emerged from relative obscurity to become a favourite among wine drinkers. Predominantly grown in the northwest of Spain, particularly in the regions of Bierzo, Ribeira Sacra, Monterrei, and Valdeorras, Mencía offers a unique flavour profile that rivals more established varieties like Tempranillo.
Origins and Characteristics
The origins of Mencía are somewhat mysterious, with both Spain and Portugal claiming its birthplace. Genetic studies suggest that it is closely related to the Portuguese grape Jaen, but many Spanish winemakers argue for its roots in Bierzo, where it has been cultivated for centuries. Historically, Mencía was often overlooked, producing wines that were considered mediocre. However, the revival of interest in this grape began in the 1990s when pioneering winemakers like Raúl Pérez and Álvaro Palacios started to focus on old vines planted on hillside vineyards.
Flavour Profile
Mencía wines are celebrated for their aromatic qualities and vibrant acidity. They typically exhibit flavours of red fruits such as sour cherry, redcurrant, and pomegranate, often complemented by herbaceous notes of mint and thyme. The wines can range from fresh and juicy to more concentrated and complex styles that may include subtle oak influences.
Don't let the colour in the glass fool you. Mencía can have a deep hue that borders on eggplant, but on the palate, it is definitely medium bodied. The comparison to Pinot Noir is common due to Mencía's light to medium body and expressive fruit character. However, it also shares similarities with Cabernet Franc from the Loire Valley, particularly in its ability to convey terroir—often revealing notes of crushed gravel or graphite.
Mencía is not just another grape; it represents a significant part of Spain's evolving wine industry and is a variety worth exploring for anyone looking to expand their wine horizons.
Comments