Who makes it
Bodega Méndez Moya harvests grapes at night, when cooler air reduces heat in the fruit before it reaches the cellar. Its vineyards are farmed organically, and its wines are vegan and made without sulfites. The bodega works in Andalusia under the IGP Altiplano de Sierra Nevada designation, using Syrah, Tempranillo and Cabernet Sauvignon in red wines that receive different oak treatments.
Where it grows
The vineyards sit in Andalusia at elevations from 1,250 to 1,300 metres. At this height, night temperatures are lower than daytime temperatures, so grapes remain cooler before fermentation. Cooler fruit reduces the risk of premature oxidation and preserves fresh aroma before fermentation.
The label uses IGP Altiplano de Sierra Nevada, the Vino de la Tierra designation rather than DO Granada. The geographical category names the place on the bottle, while the altitude controls fruit temperature before fermentation.
What they make
The range moves from varietal reds to blends. The Syrah and Tempranillo bottlings each use one grape variety. Tres Cepas combines Tempranillo, Syrah and Cabernet Sauvignon. Seis Cosechas uses the same three varieties and includes wines from more than one harvest year. The Tempranillo bottling receives extended oak ageing, while Tres Cepas is aged in barrel.
Syrah shows raspberries, strawberries and cherries, with a lactic strawberry yogurt note and cinnamon. Tres Cepas brings red preserves, blackberry jam and cherries, then moves into leaf litter, undergrowth, resin and rosemary before a long finish with woody tannin.