With roots in Bierzo dating back to 1752, and a scion of a respected winemaking family, César Márquez Pérez had extremely high expectations to meet when he launched his own winery in 2015. He blasted through them like a truck. 

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 100+ year old Mencía and Alicante Bouschet vines, which he has exploited masterfully. The Wine Advocate once called him “One of the most precise winemakers in Bierzo.” 

Why You’ll Love It:

• Red Burgundy lovers will adore this BRAZEN red raspberry and white pepper perfume, coupled with sappy pomegranate and grenadine flavors on the palate. 

• We had to have this charismatic, crowd-pleasing Mencía for you. Versatile at the table, it’s at home with dishes as disparate as Jamón Iberico, gazpacho, and saddle of venison.

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

How to Serve it:

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

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

• Pair with charcuterie as an aperitif, or with hearty fowl like Peking duck as a main course.