When you think of Mexico, wine country is probably not one of the first things that comes to mind. Unbeknownst to most, Mexico has the oldest wineries in North America. In 1599, the conquistadors, having depleted their own wine supplies brought vines over from Europe and began producing their own wine. Those early vineyards were so successful that Spanish exports of wine to the New World began to plummet. So in 1699 Charles II prohibited the making of wine in the New World, especially in Mexico, except for use in the church. This law remained in effect all the way up to Mexican Independence.
The Valle de Guadalupe, which is where 90% of Mexican wines are produced, is home to 200 boutique wineries. The wine industry is not as commercial as their Napa Vally neighbour to the North, but the climate is similar and some of the wines are fantastic. Many have been winning international wine competitions.

The wines in the region have also been given a boost due to the ‘artisanal wine movement’, which is popular with the foodies as of late. An artisanal wine means that it is produced in low quantities using sustainable farming methods. Most of the wineries in the Baja are family-run operations.
Ensenada has been slowly increasing its infrastructure around its wine industry by setting up ‘La Escuelita’, where wine guru Hugo D’Acosta’s provides aspiring vintners with hands-on experience and support. There are also several courses on offer at the local university that specialize in the wine industry.
For the last three weeks the region has been celebrating the annual “La Vendimia” or the harvest in Spanish. The days have been filled with events: dinners with live music, paella competitions, street fiestas and of course wine tasting.
What a jewel of an area, and completely unexpected. I bet most people back home think we are dodging bullets and honestly, it couldn’t be further from the truth.
We set out to the Valle de Guadalupe with Lola and Manny, who thankfully have a car. You definitely need one to find some of these places, but driving around in the beautiful countryside is half the fun anyway.

As you drive through the desert past the dramatic boulder strewn cliffs, sycamore trees, the scenery gradually gives way to groves of olive trees, and rows and rows of grape vines. Finding the little fincas around the area can be a challenge, as there are no large signs and to find a place, you typically make sure you’re on the right road and then watch your kilometer mark.
Manny and Lola have done this before, and the first winery they took us to was called Bibayoff. Russian immigrants, who settled in Baja California in 1906, using the vine clippings that they brought with them from Europe, established the winery. We tried four different wines here: a Chenin Blanc, a Muscatel, and a Cabernet-Zinfandel (80/20 blend). The Muscatel was an interesting wine. Normally Muscat grapes are quite sweet, but this one wasn’t sweet at all; it was as if the sweetness was stripped out, leaving the characteristic musty taste of the grape. I immediately thought of food pairings with this wine, particularly a fruit desert of some sort.
I wasn’t too keen on both of the zinfandel blends. They seemed very dry for my tastes, after a sip, my tongue felt as though it were covered in fur (I’m sure the wine snobs have a term for this) and they also had a rather strong bitter aftertaste which Chris and I find lingering in the background of most of the Cabernet Sauvignon’s in the region. The aftertaste is not necessarily unpleasant, but is something that we noticed amoungst the Baja reds.
An article I read about Baja California wines suggests that the water table in the region is somewhat salty and that this is what leaves this distinctive aftertaste. But at Vina de Liceaga, another winery we visited, we discussed this issue with vintner; Alexandro who explained to us that almost all of the Cabernets in the region are aged in oak barrels for a very long time, most for 20 months, sometimes more. He explained to us that the tannins from the oak barrels are responsible for that characteristic aftertaste. Alexandro also showed us what he meant by providing four different reds to taste, each aged at different times. My favorite was the ‘Melvin’, a pure Cabernet Sauvignon aged for only six months. Beautifully balanced, fruity and light, which makes for a great sipping wine. This one stood out for me on this tour.

Another great wine we tasted was at the JC Bravo winery. This is a true boutique, family-run, small-scale operation. Juan Carlos still works as a teacher by day. He started out in the wine business by providing grapes to other wineries, but he later decided to try his hand at producing his own wine. He studied under Hugo D’Acosta and soon thereafter started producing his own bottles.

The four of us arrived at the Bravo family finca. A horse was tied up to an olive tree, the ranch style house looked locked up tight. Thinking they were closed, we began walking back to the car. Juan Carlos though, came running out and opened up his tasting salon just for us. You have to love Mexican hospitality!
J.C. Bravo makes two wines: a white using the varietal Palomino and a red using pure Carignon grapes. The Carignon is known as a blending grape, but Juan Carlos has produced a pure version using only this grape. And what a wine. Both Chris and I loved this one. It’s a pretty rich, full bodied wine, one you’d have with a good sirloin dinner, instead of sipping. But wow, what an explosion of flavours.
Juan Carlos only makes 750 cases of this wine and all of them are spoken for by high-end resorts around Mexico and the U.S.
We are keen to try out a few more wineries. Tonight, Santo Tomas is having a fiesta in the centre of town.