Wine-maker Ricardo Perez is Spain's foremost expert on biodynamics. The village of Corullon has the highest elevation with the oldest most complex soils in the area of Bierzo along with 60 - 100 year old vineyards. Flavors of deep cherry and black currant with iron and smoked meat, lifted by a zesty minerality. A great match with charcuterie and strong cheeses. Mencía (locals pronounce it men-thia) lies aromatically and palate-wise somewhere between Sonoma Pinot Noir, Northern Rhône Syrah, and Barolo. The palate weight feels like Cali Pinot Noir, but aromatically it's all peppercorn spice, black olives and anise.