Mission Tinto Dos 2016
From local grapes farmed organically. 40% Mencia, 25% Brancellao, 25% Merenzao and 10% Garnacha Tintorera. Fermentation took place in three open topped barrels after being partially destemmed and foot stomped. The fermentation peaked at 28ºC with no need for cooling plates, and two weeks of gentle maceration passed before pressing. The wine aged in two neutral barrels of 500L and 225L for 8 months.
The result is a complex wine that has the structure to improve in bottle for years to come. Bright red and dark berry fruit aromas with a very gentle, wild herb hint. Fantastic balance of fruit and acidity on the palate which is really clear and defined with firm but beautifully integrated tannins.
Mission wines are of seriously limited quantities and tread the fine artisanal line between homemade and professional. 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.
Made by American Zak Elfmann who settled in Ribeira Sacra after years working cellars in South Africa, Argentina and locally. Mission are low intervention wines with real character, made in tiny quantities.