Description
Bodegas Estefanía, Bierzo “Tilenus Roble”
WHERE IT’S MADE (50-60)
As with the Galician wine zones, Bierzo experiences a cool, wet Atlantic Ocean influence, but as you move eastward, to lower altitudes closer to the Sil River, the influence of the warmer, drier plains to the east can be felt. At higher elevations (often 1,000+ meters) the Bierzo soils are a mix of slate and granite, transitioning to more “alluvial” material—sand, silt, and clay—in the lower-lying areas.
WHO MAKES IT (50-60)
The Frias family founded Bodegas Estefania in 1999. They benefit from the viticultural/winemaking expertise of Raul Pérez, whose legend has been growing in recent years; he gained international recognition working with his mentor, Alvaro Palacios, on assorted projects throughout northwest Spain (and beyond), but his home base is Bierzo, where he makes wines under his own label while also consulting to others.
HOW IT’S MADE (50-60)
Also 100% Mencía, this wine is sourced from 40- to 60-year-old vines in slate soils. As indicated by the phrase “Envejecido in Roble,” it is aged in French and American oak barrels for about 12 months before bottling. Alcohol by volume is 14%, but it is balanced by fresh acidity, lending the wine a “lighter” feel.
HOW IT TASTES (50-60)
This is a lighter, brighter style than most Bierzo reds you’ll encounter—some, in fact, can take on some of the dark-fruited, peppery characteristics of Northern Rhône Syrah. There is a Syrah-like hint of violet in this 2018, but the overall scale of the wine is more reminiscent of Cru Beaujolais. Medium ruby in color, with a mix of red and black fruits, including plum, raspberry, and pomegranate.
