2013 Pedregal  -  Vinisterra

The Vinisterra Estate: 

- The wines of Vinisterra are imbued with the spirit of intention from man, but the front-and-center show is the land and the vines and, of course, their fruit. Top to bottom, the wines in their line up are fastidiously made and completely oriented towards pure representation of place. 

- All grapes are estate grown in two vineyard sites: one adjacent to their winery in the ejido of San Antonio de las Minas in Valle de Guadalupe and the other in the Valle de San Vicente further south. Both vineyards are organically farmed.  

 - Christoph, a winemaker who is constantly trying to peel back the layers of himself from the wines in an effort to let the character of the soil, sun, and plants speak more clearly, made the bold decision to not have any of the large granite boulders, (common in the area) removed from the vineyard when he first planted it. Some of the boulders on site are twice the size of cars, and, in addition to making the vineyard impossible to manage with any mechanized devices, creates a complexity of micro climates that results in the need to make many passes during harvest.


Total production: 22.5 acres under vine, 8 wines, 4,000 cases


2013 Pedregal - Vinisterra

  • Tasting Notes and Drinking Window:

    There are few wines like Vinisterra's Pedregal, a fact you can confirm if you search the whole world over, and yet it is perhaps all the more surprising that you happen to find it in Mexico. A blend of grapes known and loved for many a millennium, this combination of Syrah and Grenache is truly sublime. If you could approximate the man in a wine this would be Antonio Bandera in a bottle.

    500 cases made

    Drinking window: Now - 12 years

  • Vintage:


  • Blend:

    65% Syrah, 35% Mourvedre

  • Producer:


  • Winemaker:

    Christoph Gartner  - Swiss born, now a Mexican citizen

  • Vineyards:

    Valle de Guadalupe, ejido de San Antonio de las Minas. Vines are 16 years old and soil is composed of a mix of granite, sand, and clay. 

  • Winemaking:

    Pressed juice was fermented in stainless steel tanks over a period of 10 days and then racked to French oak barrels, (50% new) and aged for 18 months. 

    Sulfites: 30 ppm 

  • Farming:

    Organic, sustainable

  • Alcohol: