2016 Tempranillo (MAGNUM) -  Santos Brujos

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

2016 Tempranillo (MAGNUM) - Santos Brujos

  • Tasting Notes and Drinking Window:

    A Tempranillo that is unfiltered and fermented with native yeasts, this biodynamically and organically farmed wine sets the bar for what the variety has achieved thus far in northern Baja. Santos Brujos uses only estate grown grapes for all of its wines and only grows Tempranillo and Chardonnay so their focus is precise. At the top of their list of concerns is their Tempranillo, which they consider to be their Opus One. Aged for 12 months in a specific type of French oak barrel that under goes a very light toast, the wine is bottled very gently without filtration to maintain a full breadth of aromatic and flavor profile. Decant of an hour is recommended if you open it in the short term, but plan on it just getting better for the next 10 to 15 years and drinking well for over 20 years.

    1,200 cases made

    Drinking window: Now (1 hour decant) - 20 years

  • Vintage:


  • 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: