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2022 Cabernet Sauvignon - Santo Tomás

The Santo Tomás Estate

- Santo Tomás is the oldest winery in the Baja region. Jesuit missionaries first established vineyards, (now privately held) in 1791, just 5 years after the US signed its Constitution. Over a century later, in 1888 the land was purchased by Francisco Adonegui and Spaniard Miguel Olmart and became Mexico's first large scale commercial winery.

- The largest landowners in the 5 valleys of northern Baja, Santo Tomás has access to some of the best fruit available. The quality and balance of their wines is a signature of the estate. 

- Winemaker Laura Zamora passed the baton she held since 2003 to the talented Christina Pino in 2019 and the first results of Christina's efforts are all that we'd hoped for. Expect to see this estate delivering increasingly high levels of quality. Christina plans to lower yields, increase quality, and work towards fully organic farming. 

Total production: 22 wines, 130,000 cases

2022 Cabernet Sauvignon - Santo Tomás

  • Tasting Notes and Drinking Window:

    The monovarietal “white label” wines from Santo Tomás all represent their premium efforts below the ultra premium “Unico” label. This Cabernet Sauvignon fits squarely into that category, delivering classic notes of cassis, vanilla and spice box on the nose before offering a rich experience of bright red fruits, chocolate, espresso, a hint of crushed herbs, and velvet texture in the mouth. With a persistence that lasts over 30 seconds, this is yet another example of the wonderful work Christina Pino is doing at Santo Tomás since she took over in late 2018.

    Drinking Window: upon release - 10 years

  • Vintage:


  • Blend:

    100% Cabernet Sauvignon 

  • Producer:

    Santo Tomás

  • Winemaker:

    Christina Pino - Spanish, lives in Mexico

  • Vineyards:

    Santo Tomas is the largest land owner in the region and this Merlot comes form a selection of the younger vines spread throughout the holdings. The range of soil types is vast but here they are mainly working with sandy soils that have some iron rich clay mixed in as well. 

  • Aging:

    Fermented in stainless steel tanks and then aged for 12 months in 1st use French oak barrels. 

  • Farming:


  • Alcohol: