The Santos Brujos Estate:
- Santos Brujos is one of the few wineries in the region that has taken the steps to become certified organic and biodynamic. Certified by the CCOF, USDA and Demeter, they perhaps more dedicated to this approach than anyone else we have seen thus far. Even the name "Santos Brujos", which translates to "Saintly Witches" makes reference to the practice prescribed by Rudolf Steiner, (the founder of Biodynamic farming) by which the amendments to the soil and plants are prepared and stirred at length by hand.
- All wines come from estate vineyards that are organically and biodynamically farmed.
- All of the wines are made in a 'natural' style with native yeast fermentation, no additives, and have very minimal sulfites added at bottling for stability.
Total production: 5 wines, 2,000 cases
2015 Tempranillo (MAGNUM) - Santos Brujos
Tasting Notes and Drinking Window:
This is the last vintage where Renaldo (of Monastario) was winemaker for Santos Brujos. Having set up the winery with Sergio from the beginning, he had a keen sense of how to maximize its expression. While his style was always more rustic and brooding in their youth than Luis (who took over Relando’s place as winemaker midway through the 2016 vintage), one always had a sense that their character would unfold and mature gracefully with time. We just received a handful of these magnums as library releases direct from the winery and having had the chance to taste a bottle we can say this is definitely true though far from being at the end of its development. 8 years in and still a baby, this is on track to gain strength for another 15 to 20 years with ease. Open it now if you like and be dazzled. Lay it down for another 10 years and be blown away.
20 magnum cases made
Drinking window: upon release - 20 to 25 years
Vintage:
2015
Blend:
100% Tempranillo
Producer:
Santos Brujos
Winemaker:
Luis Pecina Garcia - Spanish born, lives in Mexico
Vineyards:
Valle de Guadalupe - Estate vineyards, located in the center of the valley approximately 10 miles from the Pacific at an elevation of 950 ft. Soils are a sandy clay marl.
Winemaking:
Wine is fermented on native yeasts in French oak barrels, racked and aged in new French oak for 12 months. Bottled unfiltered.
Sulfites: 13 ppm
Farming:
Biodymamic, organic, sustainable
Alcohol:
13.5%
