2020 Chenin Blanc
Complex, well rounded, great on it’s own or with seafood.
Chenin Blanc Details
Our flagship wine performed as usual this year, AMAZING! We harvested the grapes in late July with a sugar percentage of 21.5, a full percentage point higher than last year. The grapes were crushed and destemmed and settled for 36 hours before transfer to a PTFE fermenter. Inoculated with V1116 yeast and kept at 20 degrees Celsius the fermentation was slow and steady. Very fruity in the fermentation process.
2020 Sauvignon Blanc
Characteristic smells and flavors, crisp and clean, elegant.
Sauvignon Blanc Details
We were given fifty Sauvignon Blanc vines by accident but we had a place in the vineyard for them so in the ground they went. I wish I had more accidents like this! These vines love it here. With a sugar percentage of 24.5 percent, this wine has some punch to it under the clean and elegant lavender tones. Hand picked and whole cluster pressed, the resulting must was very clean and fruity. Fermented in PTFE after inoculation with X16. Great performer in the winery. Unfortunately there’s only a few cases of it. That problem will change soon. We like these grapes so much that we planted 700 more in the winter of 2020. In a few years we’ll have a lot more to go around.
2020 Cabernet Sauvignon
Fruity, dark, and fun!
Cabernet Sauvignon Details
Finally! After waiting six years for vine maturity and dealing with last year’s bird loss, we got nets up on the Cab this year and were able to get our first harvest. The birds still got about 10% of the grapes, but we got more than they did. Harvested in mid-August, the grapes were hand picked and sorted to remove any individual grapes that weren’t up to standard. The whole clusters were placed in fermenters and put through carbonic maceration at 30-35 degrees Celsius. This technique draws out great fruit flavors and allows an earlier release than more traditional vinification techniques. Inoculated with BM 4×4 yeast to finish fermentation in PTFE. We can’t wait to get this one in the bottles and bags to share with you.
2020 La Esperanza Besito
Complex, fruity, interesting.
People often ask what we do with the grape skins after pressing. This year the Chenin Blanc juice was so flavorful and complex that we decided to make a piquette. This age old technique utilizes the remaining sugar and flavors in the grape skins, combined with some added sugar and water, to create a unique and tasty beverage. Inoculated with X16 and fermented in PTFE. Although somewhat less flavorful than the namesake wine, this beverage has a very different flavor profile and complexity due to maceration on the skins with 4 daily punchdowns for 5 days. Normally white wine is made from juice with little to no skin contact. The end result? You decide. Is it a soft little kiss, or something else entirely?
2020 La Esperanza
Jamaica Me Loco
The color of this stuff is unreal, subtle, tender and satisfying.
Jamaica Me Loco Details
Inspired by our winemaker friend Harold Osborne from Todos Santos, we decided to make a beverage with something other than grapes, hibiscus flowers (aka jamaica in Mexico.) The flowers were steeped in a mixture of water and sugar and fermented with V1118 yeast. The taste is amazing, soft and subtle but assertive. At 6% ABV, this can be an early afternoon sipper for sure. Also goes very well with a splash of mineral water and a squeeze of orange juice. We’ve got great oranges in Mulege! A few glasses of this stuff and you might find yourself a little bit on the crazy side, in a good way of course.
Relax poolside in one of our 3 newly built rooms with all the comforts of home -
The View's aren't bad either~