2019 La Linea Mencia Red
Adelaide Hills, SA
Chunky, grippy Mencia from the Adelaide Hills, packed with ripe berry goodness.
$29.00
Out of Stock
Encourages follow-up pours.
Tony Love (Halliday Wine Companion)
About The Wine
Mencia is the traditional red grape of the wine regions of Galicia, that cooler north-west corner of Spain, generally making intense but mid-weight wines, though with a fair amount of natural tannin.
This Mencia comes from the first block planted in the Adelaide Hills, but the variety's success has seen other plantings follow suit - it may well be a variety/region perfect match...
It is a more rustic, dusty version of Mencia, but still vibrates with fresh berry fruit and lively acidity.
About La Linea
La Linea is a collaboration between two highly experienced wine professionals: David LeMire MW and Peter Leske.
Their first vintage was in 2007, after Peter could not get the imagined aroma and taste of a pale, dry, fine Tempranillo rosé out of his mind. He knew an Adelaide Hills vineyard which produced fruit perfect for the wine… and La Linea was born.
The team has also made dry red Tempranillo for over a decade, always in fundamentally the same style: medium-bodied, with the variety’s typical fleshy mid-palate, drying tannins, and lower alcohol than many contemporary Aussie reds.
Adelaide Hills, SA
From The Producer
It’s a simple approach: don’t pick too ripe; don’t over-extract; don’t mask the fruit with excess oak or maturation time.
The wine has been very consistent in style from the get-go: drop-dead beautiful crimson colour and an emphasis on fresh, bright fruit (hints of white pepper, red cherries and red flowers…); all carried on a medium-weighted frame which is taut, with lovely gravelly but gentle tannins. Mencia will certainly play a role in the Hills for years to come.
Blend : Mencia (100%)
Closure : Screw Cap
Drink Until : 2028
Bottle Size : 750ml
Adelaide Hills, SA
Critic Reviews
"From a single site in Lenswood, grafted in 2014/15 onto semillon vines. Saignée done to the tune of approx. 8%. On skins for 7 days on skins in open fermenter, pressed and transferred to old (4–10 yo) French oak, mlf in barrel. Racked, blended, bottled. Only a handful are crafting this variety at the moment, hopefully more will see its pleasantries. Cherry and dusty white pepper, a most desirable palate weight and flow. Very distinctive tannins that start in the juice then rise and gently pucker. Encourages follow-up pours. I'll have mine with a char-grilled steak and bearnaise." - Tony Love (Halliday Wine Companion)
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