# Lucy M. Mencía y Garnacha (2024)

- **Producer:** Lucy Margaux
- **Colour:** red
- **Type:** still
- **Grapes:** Mencía, Garnacha
- **Region:** South Australia, Australia
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €27
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 12–15 °C
- **Aromas & flavours:** cherry, raspberry, redcurrant, plum, violet

## About this wine

Lucy Margaux (Lucy M. Wines) was founded in 2007 by Anton van Klopper in the Basket Range region of Adelaide Hills, South Australia. Anton, an oenology graduate from the University of Adelaide, is widely recognized as one of the key pioneers of the Australian natural wine movement. Sourced from the cool-climate Adelaide Hills GI, this cuvée blends two classic Iberian grape varieties. The Mencía fruit comes from young vines grown on red clay over sandstone in the Deans vineyard in Balhannah, while the Garnacha originates from 30-year-old vines in the Jupiter Creek vineyard in Echunga. Both vineyards are managed with organic farming practices.

## Interesting facts

- Winemaker Anton van Klopper views winemaking like brewing tea — a slow, gentle infusion with as little done to grapes as possible.
- Winery cleaning uses only pure water and distilled alcohol to avoid chemical or sulfur contamination.
- Aged in terracotta ceramic eggs, combining Galician Mencía and Garnacha varieties grown in Adelaide Hills.

## Food pairing

The high acidity, vibrant fruit profile, and gentle tannins of this natural red pair wonderfully with savory pork, cured meats, and earthy mushrooms. High acidity cuts through fat without clashing, while low tannins ensure delicate goat cheese or light grilled meats are not overpowered.

## Wine making process

Winemaking at Lucy Margaux prioritizes minimal intervention and gentle extraction. The Mencía and Garnacha grapes undergo a 100 percent whole-bunch carbonic maceration lasting five days. Fermentation occurs spontaneously using only naturally occurring wild yeasts. Following fermentation, the wine is matured in terracotta ceramic egg vessels. The wine is bottled without fining or filtration and contains zero added sulfur dioxide or chemical preservatives. Additionally, winery sanitation relies solely on water and distilled alcohol rather than conventional cleaning chemicals.