2020 Vino Pelōn - Vinos Pijoan

Vinos Pijoan Estate 

Origin - Valle de Guadalupe, Ejido of El Porvenir in Baja California

Winemaker Silvana Pijoan (Mexican, lives in Valle de Guadalupe)

Vineyard locations, elevations and grape varieties:

- Valle de Guadalupe – Estate vineyards planted in 2002 by Pao Piojan, (Silvana’s father) on the northern side of the valley on a hill that faces southwest about 3 miles from the pacific. The elevation is 900 ft. Soil is a clay granite marl with small an enormous granite stones making up much of the substrate. The small vineyard occupies just 3 acres, is organically and sustainably farmed and is planted with Merlot, Syrah, Mision, Grenache, and Moscatello Giallo.

 - Valle de Guadalupe – Bibayoff vineyards located in the ejido of El Porvenir very close to the family estate. One of the most emblematic vineyards of the region, the Bibayoff property lies at a similar elevation to the Pijoan estate, has the same soil composition and is also organically farmed. Perched on the valley’s northern wall, it has slightly better access to fresh water and contains so of the oldest vines in the region many of which are dry farmed.

 - Valle de Guadalupe – Magoni-Jimenez ranch located in the ejido of Francisco Zarco further up valley and more central with slightly lower elevation and primarily sandy soils.

 - Valle de la Grulla – Santo Domingo vineyard, organically farmed in silty-sandy soils less than 2 miles from the Pacific at an elevation of 600ft.

 - Valle de San Vicente – Grapes are occasionally sourced from this valley from vineyards sites of friends as needed to supplement the production from their estate. Elevations vary but the soil type is sandy, as all of the vineyards in this valley are located right in the middle of the alluvial plane.

Story –

 - Family run winery that was started by Pao Pijoan in 2002. The estate has always had as its focus the creation of a project that is founded on a symbiotic relationship with the environment and local community. They have practiced organic viticulture since 2010, and, in addition to making organic wine, make a number of other spirits from a blend of herbs and flowers native to Baja.

 - As time goes on Silvana has been taking over the winery more and more with her vision of permaculture and implementation of practices that stimulate and support rather than deplete the land and other resources.

 

Total production: 14 wines, 3,500 cases

2020 Vino Pelōn - Vinos Pijoan

$29.99Price
  • Tasting Notes and Drinking Window:

    Of the natural wine projects being carried out by the inventive and spirited winemaker/dancer extraordinaire Silvana Pijoan, El Pelōn is arguably her most “serious” creation to date. Made from the estate grown grapes of her family’s small organically grown vineyard, the wine’s depth and structure is balanced only by its bright refreshing acidity and subtle tingle of effervescence that lingers on the tip of your tongue. A curious blend of Syrah, Grenache, and Merlot with just a touch of Moscato Gaillo, the wine seems to represent the wilderness of Valle in the glass. Also, since it registers at just 12.9% alcohol, you can consider it at length without being weighed down in the process.

    100 cases made 

    Drinking window: Upon release - 5 years

  • Vintage:

    2020

  • Blend:

    30% Syrah, 30% Grenache, 30% Merlot, 10% Moscato Gaillo

  • Producer:

    Vinos Pijoan 

  • Winemaker:

    Silvana Pijoan - Mexican, lives in Valle de Guadalupe

  • Vineyards:

    - Valle de GuadalupeEstate vineyards planted in 2002 by Pao Piojan, (Silvana’s father) on the northern side of the valley on a hill that faces southwest about 3 miles from the pacific. The elevation is 900 ft. Soil is a clay granite marl with small an enormous granite stones making up much of the substrate. The small vineyard occupies just 3 acres, is organically and sustainably farmed and is planted with Merlot, Syrah, Mision, Grenache, and Moscatello Gaillo.

     

  • Winemaking:

    Grapes were harvested by hand from the estate vineyards on the 24th of August, and pressed in their antique hand cranked Italian basket press. The juice was fermented on the skins in flexi-tanks for 12 days. After the fermentation was complete the wine was racked out of the tanks into neutral oak barrels where they aged for 5 months before being bottled unfined and unfiltered.

    No sulfites added at any point in the process.

  • Farming:

    Organic, sustainable

  • Alcohol:

    12.9%