The Carrodilla Estate
- This estate represents the first certified organic and biodynamic vineyards in Mexico.
- All of the monovarietal wines are made from estate fruit.
- Their southwestern facing vineyard site is located 11 miles up the Valle de Guadalupe from the Pacific at an elevation of 1,000 ft.
- They are one of the first wineries in Mexico to make a fully certified organic and biodynamic wine.
- Their organic certifications come from the USDA and CCOF.
- To visit Carrodilla is to visit a true working farm, only part of the project is growing grapes and making wine.
Total production: 34.5 acres under vine, 14 wines, 8,500 cases
2024 Ir y Venir - La Carrodilla
Tasting Notes and Drinking Window:
The 2024 vintage reflects a year of exceptional climatic stability and ample water, allowing the vines to ripen evenly and without stress. The resulting Sauvignon Blanc shows striking purity and balance, with bright notes of lemon zest and grapefruit layered with white peach, honeydew melon, and fresh herbs. Compared to 2023, the palate offers a touch more mid-weight richness while maintaining lively acidity and a long, focused finish. Delicious on release, this wine will continue to develop gracefully over the next 5 to 6 years.
713 cases made
Drinking window: Upon release - 5 yearsVintage:
2024
Blend:
100% Sauvignon Blanc
Producer:
La Carrodilla
Winemaker:
Gustavo A. Gonzalez - Mexican
Vineyards:
The grapes for this wine were harvested from 2 vineyard sites:
Valle de Guadalupe - Estate vineyards planted in 2013 in sandy soils 8 miles from the Pacific on the southwest facing slope of Valle de Guadalupe. Harvested on Aug 25th
Valle de Guadalupe - Paraiso Vineyard planted from 2002 to 2005 in sandy soils containing some clay. Site is located very close to the Carrodilla winery on the same side of the valley. Harvest was on Aug 19th.
The finished wine is around 50% from each of these neighboring vineyard sites.
Winemaking:
Harvest occurred on the 29th of August in small baskets to prevent bruising and in the early morning to preserve freshness. Once at the winery, the grapes were whole cluster pressed and fermented at low temperatures in open top stainless steel tanks for 20 days. After fermentation was complete ,the wine was racked off the lees and left to rest in stainless steel tanks for 6 months before bottling.
Sulfites: 25 ppmFarming:
Organic, sustainable
Alcohol:
13.5%
