2016 Domino Tinto - Vinisterra

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


2016 Domino Tinto - Vinisterra

  • Tasting Notes and Drinking Window:

    A classic 'GSM' blend with Tempranillo added in for spice and high register red fruit notes, this is a full bodied wine that delivers elegance at amplitude. Dark cherry, plum, baking spices, and floral notes are supremely balanced in this wine that is drinking wonderfully upon release but will reward several years in the cellar and drink well for a decade.

    1,000 cases made

    Drinking window: Now - 3 years

  • Vintage:


  • Blend:

    53% Grenache, 24% Tempranillo, 16% Mourvedre, 7% Syrah   

  • Producer:


  • Winemaker:

    Christoph Gartner  - Swiss born, now a Mexican citizen. 

  • Vineyards:

    Valle de Santo Tomas - Estate vineyards at an elevation of 900 ft, in sandy soil high in minerals. Vines are 12 years of age. 

  • Winemaking:

    Pressed juice was fermented on the skins and seeds over the period of two weeks and then racked to 2nd and 3rd use French oak barrels and aged for 16 months. 

    Sulfites: 50 ppm 

  • Farming:

    Organic, sustainable

  • Alcohol:


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Phone: 314 610 4210