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Baja's oldest winery offers a wide range of varietals both in Valle de Guadalupe and at their tasting room in Ensenada. They produce a number of red wines, but many people will pick the Alicio Chardonnay as one of the winery's best.
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State-of-the-art new 3-level winery with dramatic modernist design and a range of innovative wines from winemaker Alvaro Alvarez Parrilla. Volume: 4,500 cases/year
Very modern winery, opened in 2014, with a contemporary architecture facility that's all stone, glass, and steel. If you come during harvest time the main tasting room is taken over by a conveyor belt feeding the de-stemming equipment. You can taste the wines while observing that first step of the winemaking process as bushels of grapes are loaded off trucks at one end of the building. The Travesí is a deep ruby red blend of Merlot, Cabernet and Malbec. The Morador is a premium label that varies by vintage, it blends Merlot, Cabernet, Sauvignon, and Syrah.
Founded in 2016, this small winery produces up to 1,200 cases per year. It's a beautiful rustic space with tables and chairs under towering shade trees. The winery produces several varietals and some excellent blends. Their Dazzle wine is light and refreshing, a blend of Chardonnay, Chenin Blanc and Viognier. They have a Merlot, a Cabernet Sauvignon, and a Nebbiolo (which seems to be one of the most popular grape varieties grown in the Guadalupe Valley). Guest rooms are available for overnight stays.
Founded in 2005, the winery produces 3,500 cases per year. The winery includes an upscale restaurant called Mixtura that serves innovative Baja Med cuisine with an emphasis on fresh seafood dishes. The main tasting room is a work of art in itself, designed with sharp angles and so much glass that it's impossible not to feel an intimate connection with the outdoor environment. The Chardonnay is blended with 20% Chenin Blanc and aged in concrete tanks. The rose is a blend of Pinot Noir and Malbec (no Granache). Several varietal wines are available including a Cabernet Sauvignon, a Merlot, and a Nebbiolo.
Hugo D’Acosta learned the art of winemaking in France and Italy and today passes on his prodigious knowledge to the next generation of Mexican winemakers while operating one of the most highly regarded wineries in the Valley. Reservations are highly suggested. The restaurant uses locally sourced organic vegetables and locally caught seafood.
Owners Jose Luis and his wife Alberta split the workload 50-50, he grows the grapes, she makes the wine. Together, they welcome visitors to their modernistic young winery. Opened in 2004, they produce about 4,000 cases of wine per year. The winery includes an elegant restaurant serving regional Baja cuisine and rooms are available for overnight stays. A variety of wines can be sampled including Kumeey, a blend of 50% Cabernet Sauvignon, 25% Merlot and 25% Cab Frac. Kekoo, is a 100% Grenache varietal, Relato is a blend of Cab, Merlot, Tempranillo, and Nebbiolo