With roots in Bierzo dating back to 1752, and a scion of a respected winemaking family, César Márquez Pérez had very high expectations to meet when he launched his own winery in 2015. 

He’s farming organically, using partial whole cluster ferments for complexity and structure, doing reductive winemaking (preserving freshness), and using little sulfur. His connections through his uncle Raul Pérez got him access to these 80-142 year old vines around Bierzo, which he has done incredible justice to. The Wine Advocate once called him “One of the most precise winemakers in Bierzo” and this wine lays out all the reasons why.

Why You’ll Love It

• Red Burgundy lovers will flip for this juicy red raspberry, Hood strawberry, and white pepper perfume, coupled with sappy pomegranate and grenadine flavors on the palate. These are lovingly tended small-holders’ old-vine treasures, given their proper regard by one of the best winemakers in the appellation. It’s similar to what the master Peter Sisseck does with his PSI wine in Ribera del Duero. 

• We had to have this charismatic, fabulous Mencía for you. Versatile at the table, it’s delicate enough to enjoy with Paella but powerful enough to cut through the fat of a Wagyu ribeye.

• Organically farmed but not certified, minimal sulfur, natural winemaking.
  

How to Serve it

• Decant 15 minutes and Serve in Red Burgundy stems at 58-62°F.
  

• Drink now or over the next 4-5 years.

• Pair with a hearty paella, or even as an aperitif with chorizo and manchego.