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
2024 Grenache - La Lomita
Tasting Notes and Drinking Window:
A wine that has been constantly on the move since the inception of the estate, the 2024 Grenache Rosé is another step on along the path of elegance and refinement followed by its predecessors. Lighter bodied, less skin contact, lower alcohol…this is an exercise in the benefits that follow a less is more approach. Crisp, fresh dry and provencal in style, think of this wine on sunny afternoons or paired with a wide array of food from spicy Mexican dishes to salads and everything in between.
only 158 cases made!
Drinking window: Upon release - 4 years
Vintage:
2024
Blend:
100% Grenache
Producer:
La Lomita
Winemaker:
Gustavo A. Gonzalez - Mexican
Vineyards:
Uruapan - 850ft elevation. Planted in 2007 in highly mineral soils of red clay. Farmed organic.
Winemaking:
Harvested by hand on the 12th of August, manually selected, crushed and left on the skins for 3 hours. Removed from the skins and fermented in stainless steel tanks for 4 weeks, racked and then aged in stainless steel for an additional 3 months.
Sulfites: 25 ppm
Farming:
Organic, sustainable
Alcohol:
13.1%
