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
2022 Cabernet - La Lomita
What to Expect and Drinking Window:
A step towards lightness from the 2021, the 2022 Lomita Cabernet maintains the bold approachable style of previous vintages but weds it with an elegance that make the vintage quite remarkable. A smaller production in this vintage will make it somewhat harder to find but a delight for those that do.
2,000 cases made
Drinking window: Upon release - 8 years
Vintage:
2022
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: 45 ppm
Farming:
Organic, sustainable
Alcohol:
13.5%
