The Lomita Estate
Founded: 2009 by Fernando Pérez Castro
Winery location: Valle de Guadalupe - a mid-valley, northwestern facing slope in the ejido of Francisco Zarco.
Region and grape sources:
- Valle de Guadalupe - Estate vineyards - Elevation 1,000 ft. Located in the heart of Valle de Guadalupe approximately 9 miles from the Pacific. Their estate has 17 acres under vine. Farming is organic.
- Valle de Guadalupe - Paraiso Vineyard - 950ft elevation. Planted in 2007 in soils of clay and granite. Neighboring vineyard to Carrodilla. Farming is organic.
- Valle de Ojos Negros - 2,800 ft elevation. Planted in 2003 in soils of granite, decomposed sandstone and some clay. Farming is organic.
- Uruapan - 850 ft elevation. Planted in 2007 in highly mineral soils of red clay. Farming is organic.
Notes:
- While the winery wasn't formally established until 2009, La Lomita's land holdings include vineyard sites with some of the Valle de Guadalupe's oldest vines.
- The winery is one of the few to be certified organic in México.
- Winemaker Gustavo González made the illustrious Masetto from 2000 through 2003.
Total production: 17 acres under vine, 9 wines, 10,000 cases
2023 Cabernet - La Lomita
What to Expect and Drinking Window:
Constantly developing the elegance the of their selections, the 2023 Cabernet is a rockstar with an expression of elegance and finesse that tops everything that came before it. Slightly lower alcohol with less density and extraction, the 2023 shows us Cabernet can have wings and fly.
4,000 cases made
Drinking window: Upon release - 8 years
Vintage:
2023
Blend:
100% Cabernet Sauvignon
Producer:
La Lomita
Winemaker:
Gustavo A. Gonzalez - Mexican
Vineyards:
Valle de Guadalupe - Paraiso Vineyard - 950ft elevation. Planted in 2007 in soils of clay and granite. Farmed organic.
Uruapan - 850ft elevation. Planted in 2007 in highly mineral soils of red clay. Farmed organic.
Valle de Ojos Negros - 2,800 ft elevation. Planted in 2003 in soils of granite, decomposed sandstone and some clay. Farmed organic.
Winemaking:
Fermented with skins and seeds for 3 weeks in stainless steel tanks. Once fermentation was complete, the wine was split into two parts with 40% aging in neutral french oak barrels and the rest in stainless steel for a period of 10 months.
Sulfites: 25 ppm
Farming:
Organic, sustainable
Alcohol:
14.0%
