La Mano Mencía
A great pair with steak, roast lamb, and Asian food.
D.O. Bierzo in Northwestern Spain is quickly becoming on of the most recognized region of Spain, and is home to the "Mencía" grape . This is a red grape variety producing fragrant red wines. It is so strongly believed that this vine is related to Cabernet Franc, the local synonym is Cabernet.
Fermentation & Ageing:
Only the grapes that are of the highest quality for their structure and character go to make LA MANO Mencia Roble. After destemming and pressing, the grapes are sent to stainless-steel tanks where maceration is carried out at 15ºC for 48 hours to obtain the maximum potential from the primary aromas. The must obtained is then fermented with a yeast selected from the cellar at a constant temperature of 28ºC for 7 days, prolonging maceration 10 days more to obtain a better concentration of tannin and improve the structure of the final wine. After the final fermentation, the wine ages in American oak barrels 3 months.
89 Points R. Parker, The Wine Advocate, Issue 189, June 2010, vintage 2008
90 points R. Parker, The Wine Advocate, Issue 181, February 2009, vintage 2007
90 points R. Parker, The Wine Advocate, Issue 175, February 2008, vintage 2006
88 Points R. Parker, The Wine Advocate, Issue 169, February 2007, vintage 2005