The Santos Brujos Estate:
- Santos Brujos is one of the few wineries in the region that has taken the steps to become certified organic and biodynamic. Certified by the CCOF, USDA and Demeter, they perhaps more dedicated to this approach than anyone else we have seen thus far. Even the name "Santos Brujos", which translates to "Saintly Witches" makes reference to the practice prescribed by Rudolf Steiner, (the founder of Biodynamic farming) by which the amendments to the soil and plants are prepared and stirred at length by hand.
- All wines come from estate vineyards that are organically and biodynamically farmed.
- All of the wines are made in a 'natural' style with native yeast fermentation, no additives, and have very minimal sulfites added at bottling for stability.
Total production: 5 wines, 2,000 cases
2020 Chardonnay - Santos Brujos
Tasting Notes and Drinking Window:
While one could tell you this wine is organic, biodynamic and natural, it wouldn't explain what you were in store for as you lifted it to your lips. A Chardonnay that is built in the fashion of a high-end burgundy from the best estates, a portion of the final blend sees two months in new French oak before all of it is blended and continues to age in stainless steel tanks. With acidity to last 10 to 15 years or perhaps longer, to open this wine now is to experience a wine in its infancy and yet as good as it's tasting upon release, it will certainly be hard to resist.
Add to all of this that because of the challenging vintage and their determination to make only exceptional wine, the yields of 2020 were meagre, with less than 50% of their normal grapes making it to the press. While this wine will be in short supply it will not disappoint those who get their hands on it.
97 cases made
Drinking window: Upon release - 15 years
Luis Pecina Garcia - Spanish born, lives in Mexico
Valle de Guadalupe - Estate vineyards, located in the center of the valley approximately 10 miles from the Pacific at an elevation of 950 ft. Soils are a sandy clay marl.
After pressing the juice was split into two parts: 50% goes into stainless steel tanks and the other half into 1st use French oak for fermentation. Frementation occured spontainously with native yeasts and the wine was left to age in their respective vessels for another 3 months before being reunited in a larger stainless tank for continued slow evolution. Bottled unfiltered.
Sulfites: 13 ppm
Biodymanic, organic, sustainable