Two winemaking legends pool their resources and knowledge on this pleasantly rustic Mencía blend. Black fruits, pepper, and game emerge from the glass while the supple texture make it a great pairing for roast lamb or grilled steak.
The concept of this wine is to apply both Graillot and Pérez techniques to the terroir of Bierzo. Antoine’s contribution was fermentation in cement vat, a practice that fell out of favor in Bierzo a generation ago but is still used by the Graillot family in Crozes-Hermitage. In addition to providing local knowledge and access for the grape purchases, Raúl also encouraged Antoine to leave the wine on the skins for an extended period of time after the whole cluster fermentation was complete. The grapes come from three different sites in the northwest quadrant of Bierzo, one of which is the Rapolao vineyard in Valtuille de Abajo, a site that is rapidly gaining recognition as one of the finest in the appellation. The brand name “Encinas” refers to the Quercus Ilex, more commonly known as Holm Oaks.
Wine Advocate Review:
The 2021 Encinas feels cleaner and less reductive than previous years but still has the earthy rusticity that seems to define Graillot's wines from Bierzo. It comes from three local growers on granite soils (and just a little bit of slate), fermented with 100% full clusters in concrete and matured in a new 5,000-liter troncoconic oak foudre. The wine has clout and concentration despite being only 13% alcohol, and it has lovely rusticity that should make it age nicely. Some 6,500 bottles. Anticipated Maturity: 2023-2032
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