2015 Unico  -  Santo Tomás
The Santo Tomás Estate- Santo Tomás is the oldest winery in the Baja region. Jesuit missionaries first established vineyards, (now privately held) in 1791, just 5 years after the US signed its Constitution. Over a century later, in 1888 the land was purchased by Francisco Adonegui and Spainard Miguel Olmart and became Mexico's first large scale commercial winery.- The largest landowners in the 5 valleys of northern Baja, Santo Tomás has access to some of the best fruit available. The quality and balance of their wines is a signature of the estate. - Winemaker Laura Zamora passed the baton she held since 2003 to the talented Christina Pino in 2019 and the first results of Christina's efforts are all that we'd hoped for. Expect to see this estate delivering increasingly high levels of quality. Christina plans to lower yields, increase quality, and work towards fully organic farming. Total production: 22 wines, 130,000 cases

2015 Unico - Santo Tomás

  • Tasting Notes and Drinking Window:

    Following in the footsteps of giants, the 2015 Unico exceeds expectations in every way. A wine of superb balance in the nose, mouth and finish, this vintage stands as one of the best since Santo Tomás started the Unico label in 1999. While one could go on and on about its elegantly fragranced nose and silky mouthfeel, perhaps the most dramatic difference between this and previous vintages is how accessible it is. It's not an exaggeration to say this wine is drinking like a fresher version of the 2006 with obviously much less time in the bottle. Those familiar with Unico will find this to be an excellent addition to their collection as well as one of the best representations of this style of wine that Mexico has to offer.

    Drinking window: Upon release - 15 years

  • Vintage:


  • Blend:

    65% Cabernet Sauvignon, 35% Merlot 

  • Producer:

    Santo Tomás

  • Winemaker:

    Laura Zamora - Mexican

  • Vineyards:

    Valle de Santo Tomas  - Unico comes from the estate's oldest vines, many of which are over 100 years old. The soil is primarily decomposed sandstone and red clay mix. 

  • Winemaking:

    Fermented in 1st use French oak barrels and then racked off the skins and aged for an additional 18 months in 1st use French oak. 

  • Farming:


  • Alcohol: