The Mencia grape variety is primarily cultivated in the north-west regions of Spain, particularly in the Bierzo, Ribeira Sacra and Valdeorras regions. It is markedly a Spanish variety, although small quantities are also rooted in Portugal. The grape, discernibly red, is prominently used in wines known for their vivid colours, fragrant aromas and exquisite taste profiles.
Interestingly, the Mencia grape is often compared to Cabernet Franc and Pinot Noir due to its flavour profile, medium body and high acidity. Although once misconceived to be a Cabernet Franc variant, DNA analysis confirmed it as a distinct variety. This grape is lauded for producing wines with an array of enchanting aromas ranging from red fruit, such as cherry and raspberry, to more complex aromas of violets, liquorice, pomegranate and a distinct earthy element.
In terms of the wine's palate, expect an exploration of red fruit flavours entwined with mineral and herbal notes, underpinned with well-structured acidity and mild tannins. Depending on the production method, Mencia wine varies from light and fruity to rich, earthy and complex. Wines made from older vines or grown at a higher altitude typically display a darker and denser style compared to younger vines grafted at lower altitudes.
Surprisingly adaptable, the Mencia grape thrives in a variety of soil conditions, including slate and granite, which contribute to the wine's unique mineral notes. The vines also enjoy the cool climate and high altitude the regions provide, as it magnifies the wine's acidity and underlines its special aromatic qualities. Respect for this grape variety has dramatically increased over recent decades as younger winemakers continue to coax out its true potential, showcasing the diversity and complexity that Spanish wines can offer.
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