This is the joint venture of Alejandro Luna, Eduardo and Alberto Garcia focused on the production of a unique expression of Mencia. It started with the acquisition and leasing of tiny parcels of vineyards in the village of Dragonte (population 60) in the Bierzo region. Vines are planted directly in weathered slate of different colors and are 80+ years old; typically producing about one pound of fruit per vine. The vineyards are located on terraces, between 700 and 900 meters above sea level, a key factor in the slow and even ripening of the grapes. Due to the altitude, harvest is typically 15 days later than the rest of Bierzo.
Hand-harvested into small boxes, cluster sorted, cold pre-fermentation maceration, native yeast fermentation. This wine was aged for 22 months in new French oak barrels and bottled without any filtration.
(aged for 22 months in new French oak barriques):
Brilliant ruby. Oak-spiced dark berry, floral pastille and cola scents on the perfumed nose. Lush, appealingly sweet black raspberry and cassis flavors are complemented by hints of cracked pepper and violet, with a smoky nuance emerging as the wine opens with air. Shows a deft blend of richness and vivacity, and no rough edges. Finishes sweet, supple and impressively long, with supple tannins coming on late and adding shape. The new oak is very nicely managed here. 2019 – 2025 Atlantic Spain
The Wine Advocate
I nearly missed the 2012 Paixar, but I finally got a bottle to taste in the last minute. You have to be in the end of the 1990s mind frame and be open to oaky exuberant wines, because this is it. It's like time traveling with the intense aromas of incense, cigar ash, balsamic woods, mushrooms, forest floor and cured meats that hardly let you see the fruit underneath. It's such a cliché of what was called 'Ribera del Bierzo' style that it's almost funny... Underneath all that makeup, there is very good fruit, with good ripeness and balance. The flavors are of course derived from the élevage, but in this case, I believe there is enough stuffing to eventually overcome the impact from the wood - even though it will never reach a perfect balance and will always be a generously oaked red. I waited and waited, and waited. I even left a glass overnight - and the more delicate notes of violets and the floral character are there. For fans of oaky reds. Issue 224