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2021 Vaca Choyera - Viñas del Tigre

The Viñas del Tigre Estate

Founded: 2006 by the Quesada Lucero family

Winery location: The winery and their vineyards are located in Valle del Tigre approximately 2 miles from the Pacific Ocean. All red grapes are sourced from their estate vineyards. 

Region and grape source: Various (see below) 

Vineyard location, elevation and grape varieties:  

 - Valle del Tigre – Estate vineyards planted in 2006 at an elevation of 850 ft - (Tempranillo, Nebbiolo, Merlot, Malbec, Missión, Cabernet Sauvignon, Cabernet Franc, Syrah, Sauvignon Blanc, Chenin Blanc, Moscato). Soil is a combination of clay, sand and river rocks and a substantial amount of organic matter. 

 - Valle de Guadalupe – Magoni Ranch planted in the 1940s at an elevation of 1150 ft. (Colombard and Chardonnay). Abandoned before Aldo brought it back to life. Soil is a combination of clay and granite.

 - Valle San Quintin - (Malbec) 3 hectares of vines planted in 2015 at an elevation 280 ft in clay and sandy soils. Organically farmed. 

 - Valle de la Grulla - (Missión) 2 hectares of vines planted in 2016 at an elevation of 920 ft in soil of silt and clay. Organically farmed. 

Winemaker: Aldo C. Quesada Lucero - Mexican 

Notes: 

 - A farmer by trade, Aldo considers his principal task to care and nurture the soil, stating that it is the soil that takes care of the plant – as long as you care for the soil, the plant will be taken care of.  

- Aldo is the kind of person in whom there is no fine line between everyday living and a “spiritual” life. Everything he does is imbued with a consciousness of the global intentions he has in mind. He believes this has an enormous effect on everything from the compost he makes on site to the way the fermentations progress in his wines. An interesting consideration when you taste his wines.    - When asked to summarize the ethos of his estate Aldo says, “Love, respect and care for the environment that drives a constant seeking for sustainability and dictates that their production will always remain small without the use of chemicals of any kind. 

 

Total Production: 600 cases, 4 wine

2021 Vaca Choyera - Viñas del Tigre

$37.99Price
  • Tasting Notes and Drinking Window:

    Made at the hands of one who is a master of patience and listening, the Vaca Choyera is another wine set to redefine expectations of this Natural style in Baja. While the buzzword “natural” is on nearly everyone’s lips, few are coming anywhere close to what Aldo is achieving. Essentially a field blend, this wine is made from the harvest of a single vineyard that was planted with 10 different varieties of grapes (2 white and 8 red). Each variety was harvested by hand and fermented separately so there was total control when it came time to blend. While for a 70 case production this amount of work seems like a fairytale to most, for Aldo it’s an obvious way of doing something when the only objective is for the outcome to be perfect. Bright and fresh as the best of Beaujolais, this wine sings on the nose and even more so in the mouth. While the tannins on the finish suggest it has years of beautiful evolution ahead of it, I’ll be shocked if there’s a bottle remaining by the end of 2023.

    70 cases made (15 allocated to the US)

    Drinking Window: upon release – 6 years

  • Vintage:

    2021

  • Blend:

    30% tempranillo, 20% Grenache, 20% Mission, 30% 7 other varities

  • Producer:

    Viñas del Tigre 

  • Winemaker:

    Aldo C. Quesada Lucero - Mexican 

  • Vineyards:

    Valle del Tigre – Estate vineyards planted in 2006. This is a winery unto itself in a valley that runs almost parallel to the Pacific, lying just beyond the first ridgeline that separates the land from the ocean. Soil is a combination of clay, sand and river rocks and a substantial amount of organic matter. The tenderness and wholeness with which Aldo tends to this estate cannot be condensed into words on a screen but suffice it to say that if there is a spiritual version of farming, this is it.

  • Winemaking:

    Grapes were harvested on the 4th of September, pressed and left to ferment in stainless steel tanks for 12-18 days (depending on the variety). Once fermentations were complete, the wine was blended and left to rest in a stainless steel tank for 6 months before bottling. 

    Like all wines from Vinos del Tigre, the fermentation was carried out with native yeast, never received corrections of any kind, was not fined or filtered, and never saw sulfites at any point in the process. 

    Sulfites: No sulfites added 

  • Farming:

    organic, sustainable

  • Alcohol:

    13%

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