Pouya Ambar Thompson
WHY WE LOVE IT
- The “Thompson Seedless” variety is little known to the wine world as it’s largely used as a table grape and in the production of raisons. Called Thompson Seedless in the US after the Englishman William Thompson, who first introduced it to California in 1872.
- Subsequently, it was discovered by horticulturalists to be the same grape as Sultaninia which has been widely planted and cultivated in Asia Minor as far back as anyone can remember. Nonetheless, the name Thompson Seedless has stuck and Winemaker, Fernanda has chosen to use it here.
- Ambar Thompson comes from Valle de Guadalupe, an organically grown vineyard site that was planted in 1958 and is currently being farmed by 4th generation growers.
Varietal Composition: 100% Thompson (Sultanina)
Elaboration: Grapes were hand harvested, destemmed directly into tank, and fermented at a low temperature. Punch downs were carried out 3 times a day 15 days of skin contact. Wine was then pressed into a second use french oak barrel where it was left to age for 4 months in with lees and light batonage.
Tasting Notes: Incredibly fragrant on the nose the wine displays with notes of white peach and nectarine along with white flowers such as honeysuckle and lily. On the palate the wine is delightful and fresh as it is fragrant with a crisp and bright backbone supporting a generous wealth of fruit.
PRESS
n/a
PRODUCER BACKGROUND
Pouya is a woman-owned and operated boutique winery founded by Fernanda Parra in 2017. The winery is located in El Sauzal, Baja, Mexico, at the Pacific Ocean end of Valle de Guadalupe. El Sauzal, just north of Ensenada, is less than 50 straight-line miles from the U.S. border.
Fernanda is a Baja native with a degree in enology, ampelology, and viticulture from France. She gained experience in Sicily and Burgundy before becoming Assistant Winemaker at the Magoni Estate in Baja.
The name, Pouya, is an homage to her great-grandfather, a French scientist who fell in love with Baja. Fernanda’s personal project is an expression of her heritage and love for Baja’s terroir.