At a glance

Producer

Stone Currant

Region

Willamette Valley, Oregon, USA

Grape variety

Mencía

Wine type

Red

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$30-$40

Tasting profile

Bright red berries, floral notes, mineral undertones, slight peppery spice

Evolution: Develops added complexity with hints of forest floor, leather, and earthiness over time

At peak: Balanced soft tannins, integrated fruit and acidity with persistent finish

Structure

Acidity

Medium to high, lively

Tannins

Medium, fine-grained

Alcohol

13.5%

Aging potential

10-15 years

Drinking window

Peak drinking

2027 to 2032

Optimal window

2025 to 2035

Current status

Young and developing

Current condition

Fruits bright with emerging complexity, some primary tannin grip

The wine’s synergy of moderate tannins and lively acidity from the Mencía grape and cool Willamette Valley climate provides a medium-term aging window typically 10-15 years. Primary fruit flavors give way to savory complexity after 5+ years.

Food pairing

Pairs well with grilled pork, roasted chicken, mushroom risotto, and Spanish tapas like chorizo or jamón.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30-45 minutes) — To open up aromatics and soften tannins

Sustainability

Sustainability score: 7/10

Stone Currant employs water conservation techniques, solar powered winery equipment, and minimal intervention winemaking to support terroir expression

Although not fully organic or biodynamic, Stone Currant demonstrates responsible sustainable viticulture through water and energy conservation, renewable energy adoption, and eco-friendly packaging choices. Importing adds carbon footprint but is offset partially by low-intervention production.