Pagos del Galir, Mencía “Entoma”
Pagos del Galir, Mencía “Entoma”

Pagos del Galir, Mencía “Entoma”

Galicia, Spain 2018 (750mL)
Regular price$25.00
Your cart is empty.
  • In stock, ready to ship
  • Inventory on the way

Pagos del Galir, Mencía “Entoma”

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.

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.

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. 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..

Pagos del Galir, Mencía “Entoma”


Eastern Spain


The Montsant DO is Priorat’s downslope neighbor in northeastern
Spain, but other than differences in altitude, there isn’t much else to tell their terroirs apart. Both appellations contain some of the world’s greatest old-vine Garnacha (Grenache) in soils of fractured granite and shale known locally as llicorella. It is a Mediterranean climate, with wide diurnal temperature swings.

Eastern Spain


Technically, a wine labeled ‘Cava’ can be produced in several different regions, but Penedès, on Spain’s northern Mediterranean coast, is its
spiritual home. The climate is Mediterranean, the soils a favorable mix of limestone (key in pre-serving acids), sand, and clay, and Cava sparklers are crafted in the traditional ‘Champagne’ method. The traditional grapes used for Cava are Xarel-lo (cha-RAY-yo), Macabeu, and Parellada.

Northwestern Spain


Galicia is lusher, colder, wetter, and greener than most of the rest of Spain, especially where wine-growing
is concerned. Viticulture up here is some of the most “heroic” in the world, as vineyards cling to impossibly steep slopes along snaking rivers such as the Miño and
the Sil. The influence of the Atlantic Ocean is profound, often lending wines a salty, “sea spray” character.

Others We Love