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Conde de Hervias Mencos 2009

Tempranillo from Rioja, Spain
  • RP90
14% ABV
Ships Tue, Dec 26
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4.0 2 Ratings
14% ABV

Winemaker Notes

Ripe and round on the palate the wine explodes with aromas and flavors typical of this region. Flowers and violets capture the essential elements.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The entry-level 2009 Mencos is an unoaked cuvee of 100% Tempranillo. Aromas of earthy minerals, spice box, violets, cherry blossom, and blackberry inform the nose of a ripe, firm, savory red with good balance and length. It is an outstanding value meant for drinking over the next 5-6 years.
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Conde de Hervias

Conde de Hervias

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Conde de Hervias, , Spain
Conde de Hervias
Conde De Hervias is a project by Iñigo Manso de Zuñiga Ugartechea. Iñigo owns prestigious plots of old vines in Rioja Alta surrounding his home in Torremontalvo. His family has been selling to the likes of Campo Viejo for many years. When we met he told me about his idea to produce a classically styled Rioja from his oldest parcels in Rioja near his village of Torremontalvo.

The site is in the heart of Torremontalvo and many of the vines here pre-date phyloxera. These sites were planted by Don Nicanor Manso de Zuñiga, The Count of Hervías and his brother Don Victor Cruz founder of the oenology station of Haro. To their amazement, these vines survived due to the sandy nature of the plots. Conde de Hervias is made from a selection of these very old vines. These vines surround the estate and are bordered by the Ebro River.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

TEDSP321_2009 Item# 111087

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