Mencia is a grape similar to Cabernet Franc in its herbal and chili pepper notes, and like Syrah with its black pepper and elegant floral bouquet. Thankfully, the last few years have seen a real elevation in the quality and reputation of Mencia from Galicia, especially from the small regions of Ribeira Sacra and Bierzo. It comes from vines planted in the 1940s, from the older part of a larger vineyard. The soil mixes slate and granite. They used 60% full clusters to ferment in oak vats with a long, 50-day maceration. The wine matured for five months in oak vats and then was put in used 225- and 500-liter oak barrels for some ten months. Despite the time it has already spent in bottle (almost two and a half years), the wine is still quite tannic and powerful. 2015 was a warm and dry year that delivered concentrated wines. It needs powerful food.