The Vinisterra Estate:
- The wines of Vinisterra are imbued with the spirit of intention from man, but the front-and-center show is the land and the vines and, of course, their fruit. Top to bottom, the wines in their line up are fastidiously made and completely oriented towards pure representation of place.
- All grapes are estate grown in two vineyard sites: one adjacent to their winery in the ejido of San Antonio de las Minas in Valle de Guadalupe and the other in the Valle de San Vicente further south. Both vineyards are organically farmed.
- Christoph, a winemaker who is constantly trying to peel back the layers of himself from the wines in an effort to let the character of the soil, sun, and plants speak more clearly, made the bold decision to not have any of the large granite boulders, (common in the area) removed from the vineyard when he first planted it. Some of the boulders on site are twice the size of cars, and, in addition to making the vineyard impossible to manage with any mechanized devices, creates a complexity of micro climates that results in the need to make many passes during harvest.
Total production: 22.5 acres under vine, 8 wines, 4,000 cases
2014 Pedregal - Vinisterra
Tasting Notes and Drinking Window:
This has been called the Antiono Banderas of wines, and with good reason. There's something about how the finesse is layered on top of the power, that is innervated with finesse that is imbued with power and so on. While this may be true, the 2014 appears to be on an entirely different level. Those who manage to get their hands on this one are wise to lay it down while they work their way through previous vintages and let this develop for at least a few additional years. While approachable now, those who give it at least a few years will be rewarded.
500 cases made
Drinking window: Now (45 minute decant) - 15-20 years
65% Syrah, 35% Mourvedre
Christoph Gartner - Swiss born, now a Mexican citizen.
Valle de Guadalupe, ejido de San Antonio de las Minas. Vines are 16 years old and soil is composed of a mix of granite, sand, and clay.
Pressed juice was fermented in stainless steel tanks over a period of 10 days and then racked to French oak barrels, (50% new) and aged for 18 months.