Baja Wine

Joanna Jones Wine Wins Best of Red Contest at La Casa Vieja Event

2010-04-26T11:07:00.000-07:00

by Joanna Jones

I’ve had the dream of living in the wine country and making wine since I was quite young. I was born and raised in the San Francisco area and would frequently take trips to the Napa Valley which was still in its infancy when I started going there. We would stay in a quaint Bed and Breakfast in the heart of the wine region and go to the picturesque vineyards to tour and taste their wines. Valle de Guadalupe, the wine country of Baja, Mexico reminds me so much of those days.

Last summer I took the wine making workshop offered at La Escuelita in El Porvenir, and started fulfilling my dream. The future of my wine would not have been possible without the expert guidance of Thomas Egli who patiently worked and guided me through the entire process and also to Alberto, who took over for Thomas along the way. I believe one of the secrets of this wine is that it contains a small percentage of Nebbiolo. That’s where the magic has come from.

My intention was to make Nebbiolo with grapes from a local ranch. Two days before harvest the birds DEVOURED the crop! They kindly left me two small boxes, and I insisted on using them. I had two options of what type of grape to purchase to blend with my miniscule amount of Nebbiolo. I chose the Zinfandel grape over the Petite Syrah. It seemed to me the flavors would blend the best. It’s was a long process getting the grapes to ferment. The fermentation would stop and we would need to jump start them. It took a long time to reach the barrel. I was the first student from the class to start making wine, and I think the last, or close to it, to put it in the barrel. Thomas would say, “One must be patient with Zinfandel”.

I was invited to the Spring Wine and Art festival at La Casa Vieja last Sunday, April 18, 2010. Thom Toscano organized the presentation of 16 wines from the artisan winemakers, giving wine lovers the opportunity to be the judge in a blind tasting.
Imagine my amazement when I received First Place!

It was one of the most, or maybe even the most, exciting day of my life. Never in my wildest dreams did I consider the possibility of being in the running with my wine. I was doing it for the fun of it. Before the event I was planning to leave the wine in the barrel for a couple more months. Now I am reconsidering!

I can’t wait to make more!!!

Joanna Jones can be reached via email at: joann.joannajones@gmail.com
Also visit her real estate sales web site at: www.BajaStyleRealEstate.com

Weekend Wine Warriors

2008-10-10T06:46:00.001-07:00

What does a mama get when she raises a plastic surgeon, an x-ray technician, an architect, and adds a soon-to-be oenologist grandson, and turns them loose in a winery? Serious, muscular, deep, rich, thigh-slapping red vino on the dinner table, that’s what!

What does a Swiss-French oceanographer do in his spare time? Other than: rescuing damaged olive trees, growing organic produce, managing a farmer’s market on his property, and raising chickens and Charolais cattle? He makes lip-smacking vino!

In this installment, we’ll take a look at two smaller, focused, highly artisanal Valle de Guadalupe wineries producing the good juice.

In 1994, trace hermanos, Roberto, Abel, and Bernardo Lafarge began planting grapevines in the upper Valle under the name Vinedos Lafarga. Concentrating on four heavyweight red varietals, Cabernet Savignon, Merlot, Syrah, and interestingly, Nebbiolo, a varietal originally from northwest Bella Italia (think Barolos, and Gattinaras).

Loving the evenings cooled by marine breezes, and warm to hot days, the grapes thrived. Initially, production was miniscule, because consistent pruning made for small, but highly concentrated, lots. Now up to only about 1000 cases, Lafarge would have to be considered a small player in the game, but it would hard to find a group of reds with more power, extract, complexity, depth and flavor.

We were honored to be invited as the first ever visitors to their winery. There is no formal tasting room yet, so we stood among the barrels and we were treated some of the finest juice of the trip. A” wine thief” (a long glass tube winemakers use to draw barrel samples) was employed to taste upcoming blends. The smart thing to do would be to take a small sip and dump the rest but they were too delicious to waste. Loved ‘em all. The brothers have made two special blends named after their parents. I thought the “DJ 1905”, a 2004 Cab/Merlot/Syrah a knockout! (father Don Jose, born in 1905). Janet liked the more approachable NV Merlot/ Cab blend, “Esther” (after mama).

Don Jose and Esther have much to be proud of.

Antonio Bedan arrived in the Valle at the ripe old age of two. His father, Henri, had come to the Valle to start an olive oil business based on the abundance of olive trees thriving there. He selected a 2500 acre property “El Mogor”. Among the olive trees, Henri planted some vine shoots given to him by a friend. So, you could say, Antonio grew up in the wine business, and in the European tradition, wine was served with daily meals, but it was many years before he got the “wine bug”. A trip to Bordeaux changed all that, and he began to devote all his “free time” to studying wine (and getting a doctorate in Marine Physics all the while). Mogor-Bedan Winery was born.

Only two types of wine are produced: a tightly wound, intense, Bordeaux style Cabernet/Merlot blend with some Temeranillo and Cabernet Franc. And, Chassalas, a pretty, fresh, citrusy white with elegant, delicious tropical fruit flavors. A Swiss varietal, it is grown only in Switzerland, northern Germany, and at Mogor-Bedan.

Antonio oversees every aspect of his 600 case per year operation, from crushing the grapes to pasting on the labels. He had the labels designed using old print type from a print shop in Paris. He is totally “hands-on”.

His sister Natalia lives on the property and operates a weekly impromptu farmers market on the porch of the main house. As active as her brother, she has organized protests against proposed housing subdivisions, and other large scale intrusions into the Valle.

The recently completed wine cellar is stunning; made from rocks dug from the property and surrounding area. Armed with a generous glass of the red blend, we repaired there, sat around on the barrels and talked shop, among other things. A true Renaissance man, fluent in many subjects, he is old school, deplores “creeping gentrification”, and dumbing down of society.

Viva Antonio!

Visit www.vinoclubsma.com for information on Mexican Wines

Bordeaux in Baja - Chateaux Camou

2008-10-10T06:44:00.001-07:00

How many people in their 40s dream about what they would like to do when they retire (@ 65+/-) and pull it off right on schedule? Ernesto Alvarez-Morphy did just that, promising to fulfill a life-long dream, when, in his mid-forties, he determined that upon retirement, he would own a winery. In 1986 he made his move on time. Combining forces with several Mexican businessmen, he purchased an existing vineyard in the Baja’s Valle de Guadalupe which had been planted in 1937.

The goal? Nothing less than world class wine! Anything less was not an option.

Now the hard work began. Six months later, a winery in the California mission style architecture was built overlooking the vineyards. After studying the soils and vines, the plan became to graft 60 acres and to reseed another 30 acres with the so-called “noble” French varietals such as Cabernet Sauvignon, Merlot, and Cabernet Franc.

The area was settled by Russian immigrants early in the 19th century, who dry farmed wheat and some still call the area “Valle de Trigo”, or Valley of Wheat. We didn’t see any wheat, but there are a lot of Russian surnames about.

Ch. Camou sits in what is called Canada del Trigo, surrounded by about 95 acres of Bordeaux style grape vines. Production is in the hands of winemaker Victor Manuel Torres Alegre, who trained at the University of Bordeaux. Michel Rolland, a Bordeaux winemaker, has been a consultant at the winery since 1995.

There are three levels of wine at Camou. Leading off at the top is the El Gran Vino Tinto, a classic Bordeaux/Meritage blend of Cab, Merlot, and Cab Franc. After fermentation, it spends about three months in used oak barrels, then into new French oak for about 15 months. The Vinas de Camou line includes a “Fume” blanc (Sauvignon Blanc) and a Chardonnay. The Flor de Guadalupe is the “value” line, and includes a Zinfandel, a Blanc de Blanc, and a “Clarete” (a Bordeaux blend). The Zin is from purchased grapes, and is blended with a tad of Cab, and a smidgen of Cab Franc. Bordeaux-heads will love these wines, with their complexity, restraint, balance, and power.

Alvarez-Morphy feels he has achieved his dream of world class wines. With gold medals from the Concours Mondial de Bruxelles in 2000, highest honors in “Wines of the Americas”, and “Challenge International de Vin”, Camou is hitting on all cylinders!

The history of Ch. Camou shows how small-to-medium producers are taking the wine making art in Mexico to new levels.

Federico Valentine had no idea what awaiting him when, clutching his 1874 edition of “Traite Sur Le Vin” (Treatise on Wine), he fled post war France in 1919 to seek his fortune in the New World. Arriving first in New York, he later got a job on the railroads in Mexicali, Mexico. Moving to Tijuana, he met and married the comely Guadalupe.

With her family’s help, the newlyweds bought a small ranch near Ensenada. No High Chaparral, it had no electricity, water, or paved roads. It had “honeymoon” written all over it! Undaunted, they began raising vegetables and cattle. He sold his wares from a small cart door-to-door. Behind the little ranch house, and being ever the good Frenchman, Federico planted a small vineyard, and, using his handbook as a guide, he made the good juice for his family’s use. He had a small wooden vat in which he pressed the grapes with his own feet.

Volume increased and so did the family. Federico’s sons Hector and Gontran opened a general store in Ensenada, selling all sorts of vegetables. Years later, Federico’s daughter married Fernando Martain, who happened to be the head of production at Bodegas de Santo Tomas, another up and coming winery in the Valle (we’ll have a look at Santo Tomas in a future article).

The family had been discussing the idea of creating a family winery, so they decided to “take the plunge”. Things began slowly and very low-tech. Wine was produced in an old garage with rustic, manually operated equipment. The whole family pitched in. Cavas Valmar was born, and off and, if not running, walking. The first production came in 1985 with a whopping 350 cases of a wide scope of varietals: Barbera, Muscatel, Lambrusco, and Nebbiolo, to name a few. With the profits, they began to upgrade the equipment and expand production. Today, production has hit about 2000 cases coming out of about 50 acres of vineyards.

Cavas Valmar is dedicated to pushing the envelope on winemaking in Mexico. They take pride in the fact that their wines reflect the “terroir” (the unique characteristics that the soil in which the grape vines are grown impart to the grapes) of the Valle and have minimal human intervention. In this way they avoid standardization of their production and allow Mother Nature to express herself through each vintage.

Bottled Up in The Baja

2008-10-10T06:43:00.001-07:00

In this issue, we’ll plug you into two of the small, artisanal producers of the good juice from Mexico Lindo. Both have their operations in the Ensenada area in the Baja Norte.

Roganto Winery (officially, “Vides Y Vinos Californianos”) is located in downtown Ensenada in a most unlikely place. As a matter of fact, we got lost trying to find them. After driving up and down a busy main drag, we finally found them in a small building behind a water well services business. Seems the winery is located behind the water pumps! Go figure! (Owners are the same….vineyards are out in the country south of Ensenada). “Roganto” takes its name from the first few letters of the first names of the partners, Rogelio Sanchez and Antonio Luis Escalante.

The very affable Antonio gives us a private tour (the winery is not open to the public) of a very modern, but modest sized winemaking operation. 1987 marked the first vintage (Antonio says “it was like a wine you might make in your garage”), of only about 200 cases which they just gave away to friends. The response was so positive “Tony” and his partner decided to go commercial with the 2001 vintage, buying all of their production from various growers in the area. Since then, they have owned their vineyards.

Cabernet Sauvignon and Tempranillo are the”stars” here. Deep, dark, packed with fat, intense, high extract flavors of blackberries, plums, walnuts, sweet oak, and spices, these beauties add new meaning to the word, “Wow”! Roganto bottles these reds separately and as blends.

Vino blancos were added to the product line in recent years. We tasted an absolutely delicious pair, a Sauvignon Blanc, bursting with honeysuckle aromas, flavors of melon and sweet spices, and a steely crisp, citrusy, non-oaked Montrachet-style Chardonnay that had a finish from here to Christmas!

Roganto Winery has it going! In a recent tasting held by top Mexican wine gurus, its Tempranillo was voted the 2nd best in the country!

Pau Pijoan Winery was a bit of a challenge to find. Not visible from the main road, no sign to mark the turn off on a dirt road leading to the winery. But hey, that’s why cell phones were invented! Finally, by “take[ing] the first left dirt road past the horse farm”, and “turn at the next dirt road”, we finally found Pau and his winery!

Pau Pijoan Aguade, a retired research veterinarian whose family roots go back to the Barcelona area in Spain, produces a wide range of varietals (12) which goes into making five different wines, all with a Spanish flair. We tasted the four named after his wife and three daughters.

I noticed no vineyards the area, and wondered about that until Pau informed me that all of his grapes are outsourced. He keeps his operation small at 1600 cases per year, almost all sold in the Mexico City area.

Mare (wife) is a robust Zinfandel blend of 2/3 Zin, 25% Cabernet Sauvignon, with balance Merlot. Rich, flavorful, and intense with great mouthfeel and a long finish, she was a big glass of wine. Maybe she’s a big girl!

Silvana is a tasty blend of Chardonnay, Chenin Blanc, and Muscatel and offered pretty floral notes on a framework of crisp, clean flavors. A “patio wine”, made for easy sippin’ as an aperitif or with light foods.

Paulinha is a Beaujolais Noveau style blend of Zin, Petite Sirah, and Merlot and comes across that way. Light, fruity, with candy flavors, I found it to be a little bubble-gummy and innocuous. I’m sure Paula, the wines namesake, isn’t that way!

Dominica must be a big girl ‘cause she got us back on track with a full-figured blend of Grenache, Cabernet Sauvignon and Petite Sirah. An interesting nose of perfume led onto a dark fruit bomb in the mouth, followed by a long finish. Dominica spends 13 months in oak, and tips the scales at 15.5% alcohol. She was clearly the star of the show!

It shows to go you what is happening right here in Mexico Lindo!

Visit www.vinoclubsma.com for more info

In a Rut on the Ruta

2008-10-10T06:40:00.003-07:00

The Ruta del Vino (wine route) is a 15 mile stretch of two lane blacktop running northeast out of the little town of El Sauzal, a handful of miles north of Ensenada on the west coast of the northern Baja.

Any resemblance to urban living disappears fast. A herd of goats may amble across your path, or maybe a farmer with a cart filled with firewood may slow you down. Cows amble along on the side of the road looking for lunch. But slowing down will work to your benefit, because shortly after leaving El Sauzal behind you are in the Valle de Guadalupe, where 90% of the wine made in Mexico is produced.

Fifteen years ago, there were only about 15 wineries operating in the Valle; now the number is close to 40. They range from the big gun, L.A.Cetto, clocking in at just under a million cases annually of maybe 15 different varietals, to the small, artesanal operation producing a handful of cases of maybe only one varietal, most of which is consumed locally.

In this issue of focusing on the world of Vino Mexicano, we’ll zero in on a medium-sized operation, Adobe Guadalupe, and the big boy on the block, Cetto. One produces primarily vino tinto, the other a wide variety of offerings. We’ll examine others in future articles, so stay tuned!

Now, pause, take a deep breath . . . think high end juice. Think in the realm of Stag’s Leap, Opus One, Caymus, and others who make powerhouse reds.

Don Miller, a very successful Orange County, California banker, and his Dutch linguist wife, Tru, fulfilled a dream originating from a tragedy. Tru’s son, Arlo, had been fascinated all his life with all aspects of Mexican culture. Unfortunately, Arlo died in an auto accident. Shortly after the accident, Tru, felt she had received a spiritual sign while on a trip to Paris visiting Notre Dame. Just inside the door, she saw a Mexican chair with a serape draped over it. It seemed so out of place, the image stayed with her. On a subsequent visit to Paris to lay Arlo’s ashes, she returned to Notre Dame and found that not only the chair and serape were still there, but a whole altar display dedicated to Our Lady of Guadalupe. These “proofs of Grace” came together when she and Don were looking up the origins of Mexican wines from the Valle. They ventured into the Valle and the site that would eventually become their winery. The dedication date on the deed of the property was the same date as Arlo’s death.

That was 10 years ago. Today it’s easy to feel the sense of spirituality and serenity at Adobe Guadalupe Winery and bed and breakfast. Low lying adobe buildings blend into the landscape. The theme of the winery is, appropriately, angels. Angels are everywhere. All the rooms in the B and B are named after angels. An old water tank that came with the property has sprouted wings and presides over 50 acres of vineyards planted to some ten different red varietals, from which Don produces 6,000 cases annually of four blends of Rhone style reds. All, appropriately, are named for archangels. Don and Tru preside over this special place with warmth and enthusiasm. Don gave us a private tasting of all four of his “angels” (followed by the ever-present gaggle of weimaraners). All of the wines were teeth staining, high-extract, silky-smooth, intense, Rhone style lip-smackers!

Don Angelo Cetto had no idea what lay ahead for him when, in the early 1920s, he left his native Italy and stepped off the boat in Veracruz. Drifting north, taking laboring jobs where he could find them, he settled in Tijuana. Somehow, he obtained a wine dealership, setting up what was to become the largest winemaking operation in the country.

His store, “Santa Fe”, sold all sorts of wines and liquors, plus a special item. In his back room, Angelo produced his own blend of wines from grapes from local vintners. Sales of “the back room” blend were good, so good, in fact that he began to bottle his own juice under the “Cetto” label.

Angelo’s second son, Luis Agustin, inherited his father’s passion for the tradition of winemaking and began aggressively expanding distribution of Cetto wines, which now had grown into several styles and blends. More vineyard lands were brought into the fold, and by the early 90s, in the Valle de Guadalupe alone, over 2,400 acres of vineyards were producing quality wines.

Luis brought the famed oenologist Camillo Magoni on board in the mid 60s. Camillo immediately installed state-of-the-art technology and stainless steel fermentation equipment, a revolutionary improvement at that time. Camillo and Luis insisted that all managers and workers learn and employ the latest technologies in the production process. By the mid 70s, the revitalized winery was named L. A. Cetto.

Today, a third generation in the form of Luis’s son, Luis Alberto, continues the tradition. Twenty years after joining the firm, Luis Alberto has one goal: to grow as fast as possible and to occupy every market in the world. Currently, Cetto is in over 25 countries, and has won over 95 international prizes and medals.

The largest and probably the most powerful Mexican winery is set to face the future.

Dick Avery is a free lance writer and head sipper at VinoClubSMA, a wine club featuring boutique Mexican wines through free tastings. His website is www.vinoclubsma.com. He can be reached at vinoclubsma@gmail.com

The Grand Old Man of Mexican Wines -- Casa Madero

2008-10-10T06:40:00.001-07:00

In 1575, the Spanish Crown appointed governor of then-to-be state of Coahuila, and the founder of San Luis Potosi, his Excellency, the estimable Francisco de Urdinola. The good governor founded the first winery in the Parras (“grapevines”) Valley, and produced the first commercial wine in the Western Hemisphere. Although not Mr. Popular among the local indigenous population, we can raise a glass to ol’ Francisco for getting the ball rolling in Mexico.

Shortly thereafter, in 1597, Felipe II of Spain deeded a land grant to Don Lorenzo Garcia who founded the Hacienda de San Lorenzo. In the late 19th century, Don Evaristo Madero Elizondo bought the wine production of the Hacienda from its then French owners, and Casa Madero, the oldest surviving winery in the New World, was born. Today, Jose Milmo, the great, great grandson of Don Evaristo, continues the tradition. Happily, the hacienda and wine cellar structure have been preserved in their original beautiful condition.

The Parras Valley, (reputed to be one of the hideouts of Poncho Villa) sits at an elevation of about 5000 ft., and has the ideal climate for grape cultivation. Quite arid, with cool nights, and warm days, its mountain spring water creates an oasis for man and vine. Primarily red wine country, with low rainfall (only about 11in.annually, and only in the harvest months of June, July, and August), superb Tempranillo, Cabernet Sauvignon, Shiraz, and Merlot are produced, and in the right hands, and with careful handling, delicate, delicious whites such as Chenin blanc, Chardonnay, and Semillon can wet your whistle nicely.

In the 70s the Milmo family, who had been producing grapes normally used in brandy, (and still do a brisk brandy business selling primarily to markets in northern Europe), began to replant some of the vineyards with popular varietals such as Chardonnay, Merlot, and Cabernet Sauvignon. Most of the production each year still goes overseas, but Jose is anxious to shed the “Mexican Wine” label and actively markets more and more to restaurants. Currently, the product split is 60% brandies, 40% wine (thanks in no small part to Jose’s passion for wine!).

The mid 70s however, were not kind to Jose and Casa Madero. The dreaded phylloxera insect, whose favorite breakfast, luncheon and dinner entrée are the roots of grapevines, virtually wiped out the vineyards over a period of time. So each year, about 100 acres were replanted with vines shoots grafted from European varieties which were free from infection. It wasn’t ‘til 2003 that all the vineyards were replanted, this time with more careful selection of varieties best adapted to the climate. Today, over 1000 acres, with highly sophisticated irrigation systems, organically produce over 350000 cases annually. already making wine from indigenous vines at the Mission of Santa Maria

Since most Mexican wine drinkers favor European style wines, most Mexican wineries, including Casa Madero, tend to look to Bordeaux for stylistic inspiration. The Casa’s reds reflect that emphasis, with somewhat restrained and complex personalities of fruit and mineral tones. But I found the whites leaning Californian, with the fruit forward, fat, chewy flavors for which Napa, Sonoma, and the Russian River areas are known.

Today, Jose continues to push the envelope on quality. Each year, he invites winemakers from all over the world to spend a sabbatical summer at the winery to exchange ideas on ways to make the best wines possible. He is determined to improve his wines, increase his presence in the national market, and show Mexican consumers what Casa Madero is made of. Having met him, and sensing his commitment, I have no doubt he’ll do it.

“Summertime with wine and the living is easy”.

Dick Avery is the head sipper at VinoClubSMA, a wine club devoted to the enjoyment of “boutique” Mexican wines through free tastings. He can be reached at vinoclubsma@gmail.com. Visit the website www.vinoclubsma.com.

Weekend Wine Warriors

2008-10-10T06:37:00.001-07:00

In this installment, we’ll take a look at two smaller, focused, highly artisanal Valle de Guadalupe wineries producing the good juice.

Don Jose and Esther have much to be proud of.

Viva Antonio!

Visit www.VinoClubSMA.com for more info on wines in San Miguel de Allende

Terrific Mexican Wine........Who knew?

2008-10-10T06:35:00.001-07:00

Terrific Mexican Wine........Who knew?

As a fairly recent transplant from north of the border, I was seriously concerned as to how to satisfy my wine habit here in my new home. After all, who’d ever heard of a “good Mexican wine”? An oxymoron, to be sure!

However, a chance meeting in the lovely courtyard of an old house-turned-restaurant soon proved those fears to be unfounded. Oh, don’t get me wrong….there is plenty of Mexican plonk out there. It’s just that there is also world-class (NOT a typo) vino being made here if you know where to look.

A little background is in order. Just about everyone knows how grape rootstock was brought to the Americas by the Spanish missionaries, planted here, and that’s pretty much how things got started. But did you know Mexico is actually the oldest (450 years) wine producing country in the Americas?

Legend has it that Hernan Cortez, and his men exhausted their wine supply when celebrating the conquest of the Aztecs in the 1500s, (all that conquesting makes for a heavy thirst!) so as first governor of these new lands, ordered the new colonists to plant 1000 grapevines for every 100 natives in their service. What a guy! That couldn’t have been a hard sell, because wine had been an indispensable part of the daily life of the colonists in Spain, and that wasn’t about to change when they arrived in “New Spain” (certainly understandable!).

The grapes did so well that in 1531, Charles I decreed that all ships sailing to New Spain carry grapevines and olive trees to be planted here. The wine produced from these vines eventually became too good for their own good, however. The quality improved so much that wine exports from Spain to their new colony dropped dramatically. So much so that, in 1595, Phillip II decreed that ALL wine production in New Spain be terminated. It seems that Spanish wine producers and distributors were being squeezed just a little too much! (Not the first time a government sticks its nose into the free market!). The Crown’s local representatives, the Viceroys, strove to implement the 1595 decree eliminating wine production, but sometimes you just can’t keep a good idea down! Despite howls of protest from Spanish wine interests, vine cultivation, while limited, was here to stay, thanks mainly to the missionaries who maintained wine was necessary to perform religious ceremonies. When there is a will there is a way!

Spanish authorities continued to bear down on the fledgling industry. It became one of several sore spots in the relationship between the Crown and colony. In the early 19th century, Spanish soldiers were sent to our neighbor to the north, Dolores (later Dolores Hidalgo), with orders to destroy all vineyards. Miguel Hidalgo, the local parish priest who later became a hero of The Revolution, had still another grievance against Spanish oppression, and the battle for independence was on!

Fast forward to the late 19th-early 20th century. Porfirio Diaz, President of Mexico, in a campaign of modernization and industrialization, reinvigorated viticulture in the country, even inviting successful California wine makers to stimulate the wine industry. At about the same time, the area now known as Baja California received an influx of Russian pacifists opposed to the Czarist wars. Known as the “Molokans” (literally, “milk-eaters”), they immediately began planting grapevines. (Maybe they should have been named “grape-eaters”). However, another revolution comes along in 1910, and again the industry is devastated.

You can’t keep a good industry down, though. After a long period of somulence, things begin to happen. In the late 40’s-early 50’s, the then secretary of Agriculture started his own wine business in Saltillo, Coahuila, and by the early 50’s controlled 25% of all grape production in the country. In 1948, the Mexican government prohibited the importation of all luxury items, including all alcoholic beverages. Here we go again with the government interfering with the marketplace! But, ironically, it served to stimulate competition among the Mexican producers, and actually revitalized the industry. The National Viticultural Association was formed to promote “….the growth, processing, and commercialization of grapes and grape-based products”.

The 80’s was when the modern Mexican wine industry hit its stride. A handful of adventurous, dedicated Mexican winemakers who knew they had the soils and the climate (mostly in the northern part of the country) to make good vino, became determined to produce high quality wines that could compete with world’s finest. And did they ever, employing the latest technology and techniques, and winning awards worldwide, including Chardonnay du Monde in France, Expovina in Switzerland, and The Brussels Concours Mondan.

No discussion about quality Mexican vino can begin without starting with the Valle de Guadalupe, the “Napa Valley” of the Mexican wine industry. Located in northern Baja, near Ensenada, it is home to about 50 wineries and produces 90% of all Mexican wines, with L.A. Cetto leading the production pack with a 50% market share. Its climate is Mediterranean with proximity to the Pacific Ocean breezes, making for cool mornings and evenings, only about 7-9 inches of rain per year, and warm to hotter-than-a-country-marshal’s-pistol-hot days. It’s primarily red wine country, but some producers, with careful handling, can make exceptional whites.

The Parras (grapevines) Valley in Coahuila has very special climatic conditions. Being almost a mile in elevation, it’s semi-arid. Grapevines love it, and the low humidity and cool nights means fewer grape-loving bugs and fungus. It’s home to the oldest winery in the Americas, Casa Madero, founded in 1597, which continues to this day producing a broad array of delicious varietals, including award winning Chardonnay, Chenin Blanc, and Syrah.

Queretaro is one of Mexico’s most prosperous winegrowing areas. With vineyards at altitudes of 6500 ft., the grapes mature in extreme and unusual conditions. Queretaro boasts the Spanish sparkling wine producer Grupo Freixenet’s Mexican operation, proving good bubbly doesn’t have to be a wallet-buster.

Zacatecas, in north central Mexico, wouldn’t ordinarily be considered to be “wine country” since it’s a tad south of what is considered “the global wine zone” (30-50 degree latitudes), but its vineyards are located in the high altitudes (also about 6500 ft.). So the region, with its crisp winters and fresh summer temperatures is optimal for wine growing. The clay soil, with its high moisture retention, makes for happy grapes.

“In Mexico Vino Est Veritas”, if I may paraphrase a bit. Mexican wines have come into their own in a big way. Delicate, crisp, flavorful whites and reds of intensity, power, richness, and complexity are available to the wine lover in Mexico. Future articles will focus on many of these and “name names”. Sooo, when you are hankering for a “copa de vino”, think locally! Your palate will thank you!

Dick Avery is head sipper at VinoClubSMA, a wine club dedicated to the enjoyment of boutique Mexican wines through free tastings. He can be reached at vinoclubsma@gmail.com. Check out the website at www.vinoclubsma.com.

GillBilly Chronicals: Wine Viticulture in Northern Baja

2008-07-13T10:23:00.000-07:00

Mexico is a diverse and mostly arid country with several areas appropriate for vineyards. Mexican commercial winemaking dates from the 16th century and now is producing several very good wines at competitive prices. In the past few years, the country's leading wineries have collected an impressive array of accolades, gaining a following among wine lovers excited by the prospect of finding excellent vintages in unexpected places. Visitors to Baja California’s beaches and marinas find its wine country a pleasant side trip while visiting the beautiful seaside town of Ensenada, 90 miles south of San Diego. Ensenada’s Vendimia Wine Festival in August is annually eagerly awaited and better hotels and yacht marinas partner local wines with wine tours year-round.

The vineyards are situated in coastal valleys on the western side of the long narrow Baja peninsula, facing the Pacific Ocean. The main production area is close to the American border south of San Diego. This region has become the leader in reviving the reputation of Mexican wines. 95 percent of Mexican quality wine comes from northern Baja California, centering around Ensenada. The three wine-producing sub regions, all located within 60 miles of Pacific coast, from north to south are the Valleys of Calafia and Guadalupe, San Antonio de las Minas, and the Santo Tomás Valley and San Vincente Valley. For the last thirty years new generations of ambitious vintners have been laboring to finally put Mexico on the winemaking map. Having decided that the time has come to develop a proper wine industry that competes with California and even France, they have begun to produce a number of surprisingly good table wines. These are accumulating good reviews, international awards and serious export interest.

The major winegrowing sub regions all lie close to the Pacific Ocean where they can benefit from the cooling ocean breezes and mists. Hot days and cool nights is a classic winegrowing combination throughout the world, allowing grapes to develop their sugars without a corresponding drop in acidity. The climate is classically Mediterranean, with low winter rainfall followed by a dry spring and hot summer. Pacific breezes and regular coastal fog make some of the coastal valleys less torrid than latitude would suggest, and several cooler micro-climates have a dependable humidity around 80%. Vines are supported by drip irrigation. All the wine producing valleys feature a mix of alluvial soils and decomposed granite. The Guadalupe Valley and especially its neighbor the Calafia Valley have become the most well-known appellations so far, although the term “appellation” may be a stretch, as the Mexican government seems even less interested in regulating wine than the Mexicans are in drinking it. Nonetheless, most producers do try to label their wines in accordance with U.S. and European standards to avoid difficulties in the important export market.

Conquistador-turned-governor Hernan Cortez commanded his Spanish colonial subjects to cultivate grapevines as early as 1524, but the name of Mexico has never been associated with memorable vintages. Although winemaking in the former "kingdom of New Spain", now Mexico (or the remains of it, after the American annexation of California, Arizona, Colorado, New Mexico and Texas in 1847), dates from the early 16th century, the altitude and climate in this country, in general, is not well suited to viticulture. Jug wines have been cheap and justifiably maligned. Yearly Mexican wine consumption has been under half a bottle per person, compared to two gallons in the United States and as much as twelve gallons in Argentina. The preferred drinks, of course, are tequila, rum and beer. Still, the country has never had trouble growing grapes to serve fresh, dry into raisins, or distill. The large brandy industry is the most important in Latin America, and Domecq's Presidente brand is one of the world's best-sellers.

The Mexican fine wine industry is still in its infancy, but results so far are promising. For wine lovers right now the challenge is twofold: identifying what these up-and-coming wineries do best, and then locating their wines. Production and export are small, and they are more likely to be found in better urban restaurants than in retail shops. Naturally, Mexican vintners are hoping this will soon change. Mexican labels are simple, giving brand, producer, and vintage. Varietal types are often indicated, but this is optional. The best wines, “reservas” or "reservas privadas" are more likely to be made with modern and traditional winemaking techniques in a dry modern style that emphasizes fruit.

While the region may not be ready to take on the best of Bordeaux, the wines of Mexico’s Baja region are coming into their own. An influx of European vintners looking for affordable vineyard property has sparked the recent growth of an area in which grapes have been cultivated for centuries. Mexican wines are well worth trying, and have begun to lure vacationers to the source.

There is no greater fan of fly fishing than the worm.

Patrick F. McManus

Visit GillBilly's Website!

La Finca Restarurant: A Review

2008-07-03T09:43:00.000-07:00

Local Businessman Runs High End Family Restaurant in Ensenada

La Finca Steak House of Ensenada

by Lonnie Ryan

The dictionary defines the words La Finca as “a rural property, especially a large farm or ranch, in Spanish America.” This Ensenada area restaurant opened 9 years ago by Carlos Tirado is by far one of the most beautiful commercial structures in the area. As the owner describes it, a ranch house, and he daily welcomes you in for a meal you won’t soon forget.

The interior reminds one of old Mexico and is a warm and inviting backdrop to your shared party and meal. A large stock of the best of northern Baja wines is at hand to complement your feast. 95% of Mexico’s wines are produced in this area; you will see the La Finca label on many bottles served here, as a compliment from the wineries to the restaurant and the owner.

Carlos Tirado is a northern Baja California treasure within himself. He has many sombreros… all encompassing entrepreneur, restaurant owner for the past 28 years on both sides of the border, politician, avid fisherman, car designer and dealership owner, and philanthropist. If he is present when you visit, feel free to join him at his table and enjoy his commentary regarding this territory of Mexico he loves most. In his broad smile you see and feel the great satisfaction that has filled his life, that joy is unavoidably contagious as you benefit from his inspiring company. He has contributed unselfishly his community time as a citizen and as a local public office holder. He served as County Prosecutor for 3 years recently, the county of Ensenada purportedly being the largest in the world, over some 55,000 square kilometers! And he emphatically will never take a peso for his time while serving his many community posts. About the future of Baja California tourism, Senor Tirado states, “we just have to go back to what we did well 100 years ago”.

The menu board of fare includes chateaubriand for 2 with all the fixings for a mere $35 including tax. All the meats served including New York and rib eye steaks are imported from California to insure the best in lean mouthwatering taste and consistency. There is no loud, brassy live music here, just a nice mix of traditional music from old Mexico understated and complimentary to your dining experience. A team of 30 employees will be there at every turn of your fork to attend to your every need. The service is simply marvelous!

Breakfast, lunch and dinner will find you rubbing elbows with many of the local Ensenada aristocracy. This place is a favorite of the most influential folks in town. La Finca seems to be an exciting social event for the local clientele in addition to being a bustling high-quality eatery! The great food is a plus to this scenic Baja California hosted experience. You can join the ranch’s landscape from 7am to 10pm daily, except Sunday and Monday when the restaurant is closed in the evening at 8. The restaurant is available for private functions and can accommodate up to 300 guests.

The gods do not deduct from man's allotted span the hours spent in fishing.
Babylonian Proverb .

Official La Finca Steak House Web site

About the Author: Lonnie Ryan is a freelance writer, world traveler, and entreprenuer. Visit his sites at TrueTraveler.com and GillBilly.com

Are U.S. News Reports Biased against Baja California?

2008-06-30T11:57:00.000-07:00

Are U.S. News Reports Biased against Baja California?

By Brian Flock

· The Recent Fuel Crisis Hints at Manufactured Hysteria and Jaundiced Coverage

Baja California, Mexico, has been on the receiving end of a wave of negative news over the past year – including the real, the distorted, and the completely manufactured. A handful of violent crimes involving foreigners became a barrage of one-sided, singularly heavy-handed critiques of the region. Furthermore, gangland-style violence common to urban areas of California and greater United States’ cities became somehow intriguing and newsworthy when it occurred south of the border. Footnotes regarding violent crime on the nightly news in the United States became major headlines when it occurred in roughneck neighborhoods south of the US/Mexico border.

This ongoing trend of negative news towards the United States’ southern neighbor became especially apparent during this month’s Baja California “fuel crisis.” On June 11, I included a section in my monthly newsletter regarding the dramatic price differential between fuel in Mexico and California where gas was approaching US$5.00 per gallon, and diesel had already surpassed that threshold. My point was to simply catch readers’ attention by showing them one nominal perk of a visit to Baja California. I saw the difference as notable but there was certainly no obvious invasion across the border for cheap gasoline.

Then on June 14 The San Diego Union-Tribune, the original instigator of the supposed crime wave against tourists in Baja California, began the story of a purported run on fuel throughout the northern Baja California region by United States’ citizens. The implication of the story was that U.S. citizens suddenly started a mad dash south of the border in order to save between forty and fifty percent on fuel. On June 14 they were “heading” into Mexico. On June 15 they were “swarming” into Mexico. By June 18 there was a “mad scramble.” (See chronology media sidebar on the fuel crisis.)

The culmination of the slanted news barrage seems to have peaked on June 19 when Reuters news service released an article titled, “US motorists dodge bullets for cheap Mexican fuel.” My normally unflinching reaction to the ongoing fare of negative press articles on the Baja California region was finally jolted.

The headline instantly struck me as utterly outrageous in its assertion. The press had either perfected a conspiracy to berate the border region, or a group-think fueled by its own fumes had perfected the art of distorting facts. In fact, the self-fulfilling prophecy of the media was later doused by a single tanker shipment of diesel to the region.

As a northwestern Mexico local whose profession has me traveling up and down the coastal corridor of Baja California, I did not observe any of the aforementioned shortage until I went to purchase gasoline on June 18 at the largest and most profitable AM/PM service station in the world, located in southern Rosarito less than a kilometer south of the historic Rosarito Beach Hotel. (This was four days after the story of cheap gas first broke in The San Diego Union-Tribune.)

I was astounded to see possibly a hundred or more vehicles waiting to receive diesel from the only two pumps in operation. Of the scores of local buses and trucks waiting in line, I viewed precisely one fair-haired gringa with a pickup full of materials who I visually considered to be an American. Yet her fully loaded and tied down Dodge Ram pickup bed indicated that she was a regular visitor and not a casual tourist enticed into Mexico by low fuel prices as indicated by the media. Nor was she dodging a single bullet. Instead she stood outside of her cab and leaned against the driver’s door with boredom as she waited for the line of trucks to advance.

Meanwhile I filled up the tank with regular gasoline at just over US$2.50 and waited fewer than thirty seconds in order to be attended. Clearly the crisis related to not gasoline but diesel trucks with much larger tanks with a much more significant impact on the region. I have little doubt that the crisis on diesel was in fact created by the media, not simply reported by it. Fear created by the news seems to have created the diesel crisis.

What is the United States’ media bias against Baja California and Mexico? I can’t answer with certainty but it is downright distorted and out of touch with reality from the perspective on the ground overlooking the Coronado Islands.

ORIGINAL POST ON: http://www.mexidata.info/id1891.html

——————————

Brian Flock, a Mexidata.info guest columnist, is a degreed and certified real estate broker in Baja California, Mexico. Founder of the Baja Fair Trade registry, he may be contacted at Baja Ocean Realty or (619) 793-5224.

Girls Softball Coming to Baja Wine Country

2008-02-10T17:17:00.001-08:00

Baja Wine Country Joins El Sauzal Girls Softball Association

Coach J.P., Director of Baja Softball, has announced that El Sauzal Girls Softball Association will incorporate teams from the Valle de Guadalupe into it's association.

"The Baja Wine Country is an up and coming community and has a bunch of kids that would like to play softball" reports Coach J.P.. "The communities there are NOT large enough to support their own association so El Sauzal will incorporate the Baja Wine Country teams into it's league".

El Sauzal is a community on the beach about 15 minutes by car to the west of the Valle Guadalupe. They expect to have 3 to 4 teams in each division and will gladly welcome teams from San Antonio de las Minas and Francisco Zarco.

The Board of Directors of the El Sauzal Girls Softball Association will appoint a Vice-President in charge of the Valle de Guadalupe effort by March 1st and then begin the process of getting local sponsors for the teams.

Ricardo Tortoledo Montelargo, Director of Escuela Secundaria Tecnica No. 11 in El Porvenir (Junior High School) has communicated with Baja Softball that he will be working hard to get this all together in harmony so that the kids will get a great place to compete and play.

Leaders in the Valle de Guadalupe e.g. Mustafa Ali of Mustafa's Restaurant have expressed verbal support for the community effort and will be getting involved as a local business sponsor for the kids.

Both San Antonio de las Minas and Francisco Zarco/El Porvenir expect to field 1 team for each in the 8 and under, 10 and Under and 12 and Under divisions.

That will give the El Sauzal Girls Softball Association between 4 to 6 teams in each division and will make the recreation even more fun and exciting.

Players Clinics start in June and the league starts in September.

For more information, contact the El Sauzal Girls Softball Association, simply email them at elsauzal@bajasoftball.com

Dinosaurs in the Baja Wine Country? New Kids Park Emerges

2008-02-10T16:35:00.000-08:00

Dinosaurs, Games, Cars, Boats, and Park Almost Ready to Go for Kids

There is a brand new park for kids emerging on the road between the towns of Francisco Zarco and El Porvenir in the Valle Guadalupe. BajaWine.info thought you might like to see the pictures emerging from this new and interesting park.

Off the Grid and Solar in the Baja Wine Country

2008-02-10T14:46:00.000-08:00

Local Man Sets Up Solar in Valle de Guadalupe

Carlos Ramirez, a Mexican National who worked and lived in Anaheim California for over 20 years came back to Mexico about 4 years to find his paradise. Armed with the cross cultural skills of both American ingenuity and Mexican Hospitality, Carlos decided Baja Calfornia was going to be his home. "It was so close to Calfornia and family who still lives up there" Carlos said "Baja was just the very best choice for me"

Carlos bought 5000 meters squared of land, about 1.25 acres, in the Valle de Guadalupe Wine Country about 4 years ago. I bought a 2 bedroom mobile home from a local friend for about $ 5,000 usd and put it on my lot. I added a patio, storage room, a water storage system, and boom, he was almost ready to go when he had to make a decision about electiricty.

He went to the local community meetings about getting electricity to his lot but truly nothing was done and he was left with no solutions. Then he found ESCOM, a solar sales and installation company in Ensenada.

"I simply told them my what I as running in my house and they provided me the solution" says Carlos. "I got four (4) 350 watt panels with eight (8) 6 volt 220 A/H storage batteries including the controller, 2550 watt invertor, and they even gave me either (8) 13 watt efficient light bulbs and it runs all my electricity needs without compromise".

Carlos spent a total of about $ 10,000 usd for the system which included an oversized panel stand that can fit extra panels in the future if needed and the installation and sales tax. The stand automatically follows the sun to insure all day energy storage. Carlos also added 15 stand alone solar landscaping lights for $ 50 usd that light up his outside patio all night!

In the Valle de Guadalupe, most lots do NOT have access to city electricity so Solar is the way to go because the amount of sunlight that is received is in the top 85% of the areas in North America for sunlight access. It is a natural that Solar would be used in this part of Mexico.

If you would like more information on using Solar in the Valle de Guadalupe, contact ESCOM.

ESCOM SOLAR ENERGY AND COMMUNICATIONS

Email: dorasol@prodigy.net.mx

Tel: +52(646)172-6249

Address: Delante No. 2143 Col Hidalgo, Ensenada

Ostrich, Deer, and Quail in the Baja Wine Country

2008-01-22T03:41:00.000-08:00

Review: La Casa de Ladrillo Restaurant

by Betty V.

On a bright sunny Saturday afternoon this January, my husband and I decided to drive into the Baja Wine Country for a day trip of lazy adventure. We approached the town of San Antonio de las Minas at the entrance into the Valle de Guadalupe and made the first right into the small village when we observed the flags signaling us that there was some sort of restaurant "that a way". Not knowing what to expect from what appeared to be some out of the way taco stand and hungry, we took a chance.

We parked the car a few blocks away as we wanted to walk on this perfect winter day. We walked trough the town, passed a flowing creek on our way towards the flags that signaled us to walk down the dirt road to the restaurant.

At the end of this dirt road, we found a sign that said Ostrich, Quail, and Deer. "What the heck?" was our first reaction. We entered the premises and found quite a surprise. Welcome to La Casa de Ladrillo (House of Brick)

To start off, we sat on the comfortable sunny tree lined patio and ordered a pitcher of Jamaica, a cold juice drink made from the hibiscus Sabdariffa flower - a bit more tastier and much more interesting than a typical coke or that awful Monster caffeine enduced soft drink! LOL!

Talking to the hostess, it turns out La Casa de Ladrillo was originally a typical house on a small piece of ranch land. It was turned into a restaurant about 4 years ago.

Arnaldo Pedrin Peralta, owner of La Casa de Ladrillo, worked as an accountant for 30 years when he decided to take the plunge into entrepreneurship. He had several businesses until the big Mexican devaluation of the peso in 1994 hit him hard. After this devastation, he decided he'd had enough and headed north to Juneau Alaska to work in the fishing industry. As it turned out he ended up working in the food industry instead. He also worked in a hotel where he meet several international chefs that showed him better ways to prepare and showcase food.

With this experience he came back to his native Ensenada. He began by working as an insurance agent. But that was short lived. He was then offered an opportunity to run the Hacienda restaurant down the street from his current La Casa de Ladrillo. He did this very successful for several years.

La Casa de Ladrillo serves a typical Northern Mexican style food. It serves its famous Barbacoa (lamb pitt barbeque). However, their food is not exactly your typical Mexican food as most people may know it. They specialize in Deer, Ostrich, Quail and Crab served in the traditional Mexican style. The food is hardy tasty country style. This is down home cooking in the Valle.

Hidden at a dead end of the street nestled next to a creek with many trees, the outdoor ambiance is picturesque and decorated with traditional Mexican artifacts. The indoors area is very homey, warm, and inviting with an old stove as a centerpiece. The restaurant, gardens and the entire property is serene, extremely neat, and clean.

We ordered their famous Barbacoa. It was served in an aluminum foil shaped dish to keep all the juices warm. The shredded meat was juicy with plenty of the strong succulent flavor that we expect from a lamb dish. Each bite was just a treat for us meat eaters who love that unique gamey strong taste. It came with corn tortillas, a dish with sliced limes, onions, and cilantro along with a side dish of fresh country style beans, not refried - more like a bean soup.

We are in Mexico eating the way hearty Nortenos eat and it was good. Truly, this was simply a great meal both filling and delicious. Boy was I satisfied with this place!

Señor Arnaldo and his staff were friendly and their service was excellent. With local Baja visitors like Jaime Andrade and Martha Mallet with Aimee Andrade and Gabriela Meza from Tijuana who made the 1 hour drive south for a day trip especially to visit La Casa de Ladrillo, this place is a word of mouth establishment that is a destination because it can't be found on the main road.

After our meal, Señor Arnaldo spent some time with us giving us the story of the restaurant. He told us how a group from Mexico City came from the TV station Televisa to tape a show on him and his famous Barbacoa. They were featured in a Mexican gourmet program showcasing regional cuisine from the north part of Mexico. He told us about his long term plans to expand it and to add a playground for children and more gardens over time. No rush here, just something there plan on doing soon. Hey, this place is laid back and really a neat find so let's not change it too fast right!

This is a place that I will definitely be visiting often, not only because the Barbacoa is my favorite, but because I want to try their Deer and Ostrich next time. In fact, I am bringing my mother with me because I know, being from the Sinaloa area, she would appreciate the truly Mexican flavor of this hearty place. I can't wait!

HOW TO GET THERE
From Rosarito drive south on the toll road about 40 minutes. You will reach a toll booth as you enter Ensenada. About 1/2 mile past the toll booth, you will see a sign that says RUTA VINICOLA (Winery Route), turn off and go east for about 15 minutes, as you come down into the valley, you will see the town of San Antonio de las Minas, make a right into the town (only 1 street), make a right on the first street and go down till it ends

What Paperwork and I.D. do you need to visit Baja California Mexico?

2008-01-17T22:09:00.000-08:00

Border travel: more choices, more confusion?
Let's see that ID: As one deadline looms, another is delayed

Remember the great passport-processing debacle of 2007? I hope so, because if you don’t, you may get to relive it all over again.

That’s because the Western Hemisphere Travel Initiative (WHTI), which mandates more stringent requirements for travelers entering the U.S. from Canada, Mexico and the (non-U.S.) Caribbean, is about to change the game for those arriving by land or sea. You still don’t need a passport — that deadline has been postponed until June 2009 — but you’re definitely going to want proper ID.

The problem is that what constitutes “proper ID” is about to change again. Here’s what you need to know.

No documents, no travel
Before you make any decision about getting a passport (or other WHTI-compliant document), know this: Starting January 31, all travelers, including American citizens, who enter the country by land or sea will need to show some sort of documentation. (Air travelers already have to show a valid passport.) Oral declarations of citizenship, which were previously accepted on a discretionary basis, will no longer be allowed.

If you’re a U.S. or Canadian citizen over 18, that means you’ll need to provide proof of both citizenship (e.g., a birth certificate or naturalization certificate) and identity (i.e., a government-issued photo ID, such as a driver’s license). Children ages 18 and younger will only be required to present proof of citizenship. Bottom line: When it comes to proving your citizenship, you don’t need a passport (yet), but Customs officials will no longer take your word for it.

Meanwhile, the government continues to move forward on its plans to implement its proposed passport card, or PASS card, which is designed to be a less expensive alternative to a traditional passport. Late last year, the State Department approved the radio frequency identification (RFID) technology by which Customs officials will be able to read the card’s embedded data.

The PASS card is being developed primarily for travelers who cross the border frequently by land or sea — it will not be valid for air travel — and it’s designed to reduce wait times at the border by allowing multiple cards to be read wirelessly while travelers are still waiting in line. (The RFID chip will contain no personal data, but rather an arbitrary number linked to a secure database; nevertheless, some privacy experts remain concerned about the system’s overall security.)

“We’re on track to issue it probably sometime in April,” says Ann Barrett, deputy assistant secretary for passport services at the State Department. “We’re going to try to have a new application form available at the beginning of February, and you’ll be able to check off passport, passport card or both.” The card will cost $45 for adults (compared to $97 for a full-service passport) and $35 for children 15 and younger (vs. $82).

At the same time, several states are working on so-called Enhanced Driver’s License and Identification (EDL/ID) programs. Like the PASS card, these wallet-sized cards will include an embedded chip that can be read wirelessly; likewise, they’ll be valid for land and sea crossings, but not air travel.

Currently, Arizona, New York, Vermont and Washington are among the states developing EDL/ID programs. First up will likely be Washington, which expects to begin issuing WHTI-compliant licenses next week. Under that program, the licenses will be an option (i.e., voluntary) and will cost $40, $15 more than a standard driver’s license.

Procrastinate at your peril
Still, you don’t actually need a passport, PASS card or enhanced driver’s license to enter the U.S. by land or sea just yet. Late last year, the Bush administration agreed to delay that requirement until June 2009. Barring subsequent changes, the documents considered acceptable under the no-oral-declarations regs will suffice.

Nevertheless, postponing the inevitable is probably not a good idea, especially given the events of 2007. Prompted by a revolving door of proposed regulations, passport applications skyrocketed last year, creating a backlog that swamped the system, pushed processing times to 12 to 16 weeks and put countless vacations at risk. By year end, the Passport Office processed more than 18 million passports, an increase of 50 percent over the year before.

This year, the agency expects to process even more applications — somewhere between 23 and 26 million, according to Barrett. In order to handle the crush, she says, “We’ve expanded facilities, added second shifts and hired hundreds and hundreds of specialists and contract employees.” A new passport-production facility, scheduled to open in Tucson in April, is expected to process up to 10 million applications per year.

Will that be enough to avoid another debacle? No one really knows, so your best bet is to avoid the issue entirely and start the process sooner rather than later. (Visit travel.state.gov for forms, instructions and the latest updates.) “March is traditionally the busiest month of the year,” says Barrett. “Right now is our slow period, and turnaround time is four to six weeks.”

The Advantages of Getting a Sentri Pass

2008-01-16T10:51:00.000-08:00

Getting a SENTRI Pass

by Jose. A Perez, MexicoMatters.net

After we learned that our daughter and son-in-law would be moving to San Diego, a friend of John’s told him that there is a pass for people who travel back and forth across the border frequently. Since we have friends in Ensenada and like the city, we thought it would be worth exploring. Here is what we found out.

The name of the program is SENTRI (Secure Electronic Network for Travelers Rapid Inspection)

Go to www.cbp.gov. There’s a menu on the right side, and toward the bottom you’ll see SENTRI. Click on it, and on the page that comes up click on Apply on-line. Follow the directions and your application will be submitted. This part of the process costs $25, which you can conveniently pay with your credit card.

In a few days you will get a conditional approval and a notice that you need to go for a personal interview and fingerprinting at any one of a number of border stations. The nearest to us was at Nogales, about 1½ hours from Tucson. We had to make appointments, which we were able to do on the Internet site. The site also provides a list of the documents needed. You should make copies of all of them. It says “Bring original passport,” so I didn’t make copies of ours, but I found out I should have. However they made copies for me. I also had made copies of both our driver’s licenses on the same sheet of paper, so when we were called to separate windows, I tore it in half and gave him the copy of his license. This was also a no-no, I found out.

But to go back for a minute to the process. If you go to Nogales, the office is in the big building right at the border, but there is no parking, so you need to park on the street or in one of the many parking lots located near the entrance to the Customs and Border Patrol complex. The SENTRI office is on the second floor.

When we got inside, we had to sign in and wait to be called up to one of the windows. We were a bit early, but we were actually called up before the times of our appointments. The agent who interviewed me was very pleasant and efficient and answered all my questions. These are some of the answers.

• SENTRI is a 5-year program. At the end of that time, you must re-register.
• The cost is $97 in addition to the $25 already spent to apply.
• Each individual must register separately. You can’t register as a married couple.
• The pass is good at all border crossings that have a SENTRI lane.
• Each person can register one vehicle as part of the cost. It must be inspected at the site. To go through the SENTRI lane, every passenger in the car must have a pass, and the car must be approved. It can be driven by anyone with a pass.
• Any change in personal information must be reported to the SENTRI office. This includes renewal of the car insurance.

The officer made a point of reminding me that I was now a Trusted Traveler and would be held to a high standard. He cautioned me to be especially careful about what I tried to import from Mexico and gave me a list of specific items that are permitted and not permitted.

After our interviews, we were fingerprinted. No more messy black ink. They had a nice little electronic machine on which I had to press first all four fingers of my left hand, then all four fingers of my right hand, then both thumbs. Unfortunately, the machine was very sensitive, and it didn’t pick up my prints the first time. So the officer tried again. Again it didn’t work. He assured me I wasn’t doing anything wrong—it was just the machine. The problem was that if any of the prints failed, we had to repeat the whole process. Finally on the fourth try, it worked. John, on the other hand, got his done right the first time.

Then we had to pay our fees. They told us we had to pay separately. We couldn’t write a single check or record a single credit card transaction. Well, that was no big deal.

Then we went down to get our car inspected. We had to retrieve it from the parking lot and drive it down to the inspection bay, just this side of the border crossing. The inspector gave it a very thorough examination, looking under the car, inside the trunk, under the hood, and in any cavity that could conceivably conceal anything. Then he handed John a card that was his pass and affixed an electronic antenna to the windshield. It looks just like a label—about 1 ½ x 2 inches. But that’s what will get us through the fast lane.

We wanted to register our second car, but had been told we’d have to bring it in to be inspected. Or we could add it later, but that would cost an additional $42. So, being the cheapskate I am, I decided to drive the second car back. The officer entered all the vehicle information so that we could just bring it in the next day. I asked if we needed an appointment. He said no, but to be sure to call them first so they could have the papers ready. What he didn’t tell me was that no one would answer the phone.

So the next morning, just before we were ready to leave, I called and got an answering machine. I left a message, and we started out. On the way, I left another message with my name, my application number, and my cell phone number. I tried to call again several times, but never got a real person.

When we got there, we drove right over to the inspection bay and said we were there for a SENTRI inspection. Three other cars came in after us and were inspected. When I asked why we hadn’t been, the inspector said she didn’t have our papers. Apparently no one had listened to their phone messages. So I left John there and went up to the office where an officer found my folder right away and told me to go back and that someone would be right there to inspect the car.

Sure enough the same inspector came over soon after I got back, inspected the car, affixed the antenna, and gave me my SENTRI pass. Even with the delay, we were out of there in half an hour.

Now, we have to see how well it works when we actually cross the border. But anything is bound to be better than waiting in line for hours, smelling exhaust, wasting gas, and growing more and more impatient and frustrated.

About the Author: Jose A Perez is from MexicoMatters.net, a Mexico Consulting Firm for Corporations, Real Estate, and Immigration issues here in Baja California.

Don Augustin: New Restaurant Opens in the Baja Wine Country

2008-01-14T09:49:00.000-08:00

An Evening at Don Augustin Restaurant

Fresh and Organic Country Mexican Dishes in the Valle de Guadalupe

by Burleigh Sullivan

A brand new restaurant in a brand new strip mall in the Valle de Guadalupe? What the…. we had to check it out!

Nestled just past the quaint hamlet of San Antonio de las Minas and just passed Las Cavas General Store, there’s Plaza Fatima, a new strip mall with small stores and a new flagship restaurant named Don Augustin.

Not knowing what to expect, we took a chance on this new establishment.

“Let’s go for it “ said my friend from Seattle who recently bought some land in the valley. “Yeah, let’s see what’s going on there” said my adventurous wife. Okay! Works for me!

Upon entering, we were greeted by Señora Delia Serna, a lovely lady who greeted us with a proud smile and a warm touch. “Welcome to our new restaurant” she said as she proceeded to warm us up with a few glasses of wine and brief explanation of the restaurant’s philosophy.

Today, I had a glass of L.A. Cetto Cabernet Sauvignon while my arm candy had a glass of L.A. Cetto White Zinfandel. With the wine, one of our servers brought over a basket of pan baked tortilla chips, not fried, with super fresh salsa. Now that was a real treat and a great way to get this whole thing started. More wine please!

Seems Don Augustin Restaurant was named after her late husband who recently passed. He was a philanthropist and social activist in the area for over 15 years and the restaurant was built in his honor. As Señor Delia explains “He deserves the honor. He was a good man who wanted the best for all of us”.

Originally from the Basque region of Spain, Don Augustin was raised in Peru and later moved his family to the Mexican State of Nayarit where Señora Delia was born. Later in life he moved the family to Santa Fe Springs California and then settled into the Valle de Guadalupe in early 90s. “We are so happy to be in Mexico again” says Señora Delia “We love it here, its home for us.”

And home is what this restaurant is all about.

The food is all prepared fresh from the gardens of Señora Delia’s home right behind the plaza.

“We grow our own herbs and we use the freshest ingredients available always” she says. "Every order is made to on the spot. So yes, it takes a bit longer than fast food style preparation but you are always guaranteed a fresh homemade meal. For example, if you order a glass of orange juice, it will be squeezed on the spot and not from some previously made batch" she says! Now that’s fresh! More wine please!

Today was a beautiful day in the Valle de Guadalupe, about 75 degrees Fahrenheit all day with clear skies. Just spectacular! A dream day! So we just needed to dress up for the crispy evening and enjoy our meal. A perfect end to a perfect day!

Tonight we ordered from her Country Mexican menu. Chicken Mole, a breast and leg of chicken dish with Mole Sauce (a non-sweet chocolate sauce derivative) was a choice of my wife. Chicken Milanesa (Country Fried Steak) went to the gentlemen from the great state of Seattle. It's a state right? Anyway, I had the Flank Steak.

Each dish comes with a Soup of the Day and 2 fresh sides of your choice. There were 3 of us so we each choose a different side from the menu of salad, refried beans, rice, peas and carrots, french fries and of course, and the famous guacamole.

The ambiance is wine country warm with lots vineyard flora and local wine display. The place is super clean and very friendly. Señora Delia proudly says she hires locals who would not otherwise have a chance for employment and teaches them the fine art of hosting, serving, and other duties that truly help the community become even stronger. I could tell this whole thing was bit more than just a restaurant but a real place of community leadership and pride. There is something good here.

True to the Don Augustin philosophy, Señora Delia opens up the plaza on Saturdays to Artisans who set up shop to sell their art goods. “It’s a matter of community support” she says. “We are very proud to honor the philosophies of Don Augustin and to continue his tradition of community care and support.

And so it goes our trip to Don Augustin! Looks like we found another place to call home!

Hours
- Winter Season: Wed to Sun: 9am to 6pm
- High Season: Wed to Sun: 8am to 8pm

Main Course Meal Prices
- 50 to 120 pesos ( about $ 4.50 to $ 11.00 usd)

Directions
- From the Ocean Highway take the Ruta Vinicola (Winery Route) and drive east about 10 minutes into the wine country. Pass the hamlet of San Antonio de las Minas and drive another 2 miles, pass Las Cavas General Store and on the right side look for the small strip mall Plaza Fatima. Located on Carretera Tecate-Ensenada KM 92, in front of the El Tigre exit.

Tel: +52(664) 155-3280
Email: rafadas@hotmail.com

New Mountain Bike Wine Tasting Tour in the Baja Wine Country

2008-01-04T05:50:00.000-08:00

New Eco-Friendly Mountain Bike Tour Treks into the Baja Wine Country

by Megan Richardson

There's a new way to see, feel, and taste the Baja Wine Country and it promises to be one of the very best ways to do the baja wine country in a friendly, healthy, and eco-safe way.

A retired professional mountain biker, wine aficionado, environmentalist, and current resident of the Baja Wine Country area, BajaTrash.com's Bud Green takes you a fun, unique, and thrilling ride through our beautiful Guadalupe Valley visiting 5 different and interesting boutique wineries - tasting, learning, absorbing and enjoying - not to mention riding some awesome intermediate roads and trails.

4 Hour Fun Ride
9am Start Time
Tours held Saturday & Sundays
Limited to maximum of 20 riders/wine tasters
Riders must provide bicycle and riding gear. (Rentals Available on Advance Request)
2008 Tours will be held on weekends.

Sign-Up

To Register and Reserve your tour date now, email your name, address, contact email address, contact telephone number and the date that you are planning to ride to info@bajatrash.com.
The cost per rider is 40.00 usd. This will fee covers the continental breakfast, wine tasting, tour group wine discounts, porter (the guy who will carry your purchases) and professional tour guide Bud Green.
Upon receipt of registration, they will email you a release form and your invoice via email where as you can click and pay online via credit card or paypal.

So join Bud Green on a fun filled day of Mountain Biking, and Wine Tasting. Come see what this magical valley of grapes in our Baja Wine Country has to offer YOU! If you have any questions or special requests, feel free to email Bud directly at info@bajatrash.com.

* Bud Green is also the host of Trekking Thru The Baja Trash, a watchdog effort to help clean up the trash from this beautiful environment. Learn more at www.BajaTrash.com

Baja Wine Country Videos

2008-01-03T18:19:00.000-08:00

Rancho El Nido - Grapes & Veggies planted Summer 2007
This is slide show showing vegetables and grapes that were planted at Rancho El Nido this summer of 2007. There is also one interior shot of the cabin at the end.

Mexico Wine Country Vacation
Cross the border at Tijuana and begin amplifying leisure time with Joel Checkai and Ben Klein as they baja down in Mexico and discover Mexican wine country just south of San Diego in Ensenada Mexico.

Review: Mustafa's Restaurant in the Baja Wine Country

2008-01-03T12:08:00.000-08:00

Breakfast in the Baja Wine Country

By Betty V.

It's the holidays in the Baja Wine Country and I was getting that "lets go out for breakfast and cozy up at a local restaurant" thing. It was time to get out and brave the chilly Baja California winter .

So today, I chose Mustafa's Restaurant. It is located on the highway at the north end of San Antonio de las Minas in the Valle de Guadalaupe.

Open since 1986, Mustafa's is famous in the valley to both locals and tourists. Surrounded by grape vines and some nice big trees, I really like the ambiance there because it just feels good. It is cozy and comfy and with the weather in the high 40's, cozy and comfy had my name written all over it.

Once my husband and I entered the large restaurant, we were met by Lupita Rubio, our server today. Her smile is infectious. She is truly courteous and kind. We sat next to the "fire place" where they had a nice heat coming from the heater that kept us warm today. It must have been about 47 degrees outside today. Hey it's winter in the Baja Wine Country and it can be a bit chilly. I was ready!

I ordered some hot chocolate to start and my husband ordered his usual American Cafe con leche (coffee with milk). Lupita was quick and fast with the service. We took a picture of her serving the coffee. She was so shy and it was quite refreshing. She represents her community extremely well and reminds us again why we all love to live in Mexico.

My family has eaten at Mustafa's severel times before so I kind of knew what was best to order in advance.

In the past, for dinner, we have eaten their Moroccan dishes with a very savory taste but this was breakfast and I was not in the mood for Moroccan style Borrego (lamb). So I just went native and ordered a country Mexican dish called Bistec Ranchero.

Bistec Ranchero is beef cut into cubes or strips lightly sautéed with onions, tomatoes and non-spicy peppers. It came with a side dish of Chilaquiles. Chilaquiles are toasted tortilla strips with red sauce and cheese. It also had refried beans and scrambled eggs. All this was served with freshly made flower tortillas. Wow, I love these things! I can eat the flour tortillas by themselves. They are so good. Talk about scrumptious! As for the main course, the meat was very tender and savory and those Chilaquiles were very tasty. I enjoyed it.

Our waitress Lupita Rubio was friendly and very attentive to our needs. She came back often to ask if my husband wanted refills for his Cup of Joe. Our food came on time and the presentation was very good.

My husband had a mushroom and cheese omelet with the same side dishes. He reported that it was very good and tasty and that he was surprised because, at the prices posted, he expected less but got more.

I did notice that a lady next to us ordered Hot Cakes with a side of sausage but that like many restaurants in Mexico, if you order sausages, you get a side of hot dogs. That's not abnormal but to Americans coming down to Mexico, if you want that American style breakfast sausage make sure you ask for it up front and make it clear, otherwise, you'll be getting the Mexican cousin of that Jimmy Dean American sausage.

Overall, for breakfast, I recommend Mustafa's. It is nothing fancy. Just down home country food in a cozy country atmosphere. So if you're looking for cozy comfort, this will do you up just fine.

Happy Holidays from the Baja Wine Country!
---------------------------------------------------------------
Mustafa's Restaurant has indoor dining specializing in Mexican style breakfasts and lunches with an Arabic flavor. Services large groups with prior reservations.
Location: Km. 93 Highway #3 Tecate-Ensenada in San Antonio de las Minas, on the main highway.
Tel: (646) 155-3185

A Moroccan Berber Restaurant in the Baja Wine Country

2008-01-03T11:20:00.001-08:00

Culture in the Baja Wine Country: How Mustafa’s Restaurant Came to the Valle de Guadalupe

by Burleigh Sullivan

So we went to Mustafa’s Restaurant in the Baja Wine Country to do a review on their breakfast during the holiday season. What we got was a recent history of the wine country and how a Moroccan Berber ended up becoming a key cultural player in the new folklore of this up and coming world class wine producing area - an amazing look back at a piece of Baja Wine Country history.

Mustafa Ali, the owner of Mustafa’s Restaurant, is an effervescent gentleman with a big smile and a kind hospitality that makes our Baja Wine Country a unique and interesting place to be in 2008.

In Tangiers Morocco 1944, during a time that can be best described as a real life Casablanca movie where the Germans, Americans, French, and English were jockeying for position to dominate the world, Mustafa Ali was born.

In 1955, Mustafa moved to the U.S.A. landing in New York City. Quickly thereafter he moved west to the great State of California. Ambitious, the new American citizen studied at Palomar College in San Marcos California and worked managing in the poultry industry for many years.

Mustafa, an industrious ambitios man, meet his wife Nelli, originally from Tecate, while she was employed at the poultry concern. They started their family having two children Omar and Shareem.

After years of work in California and seeking a new challenge, in 1983, Mustafa purchased 6 hectares (about 12 acres) in the Guadalupe Valley for $ 55,000. “This place really reminded me of Morocco and that gave me a warm home feeling” says a proud Mustafa. “It was time for a change”.

Upon his purchase and after a night of a spirits and celebration, Mustafa proclaimed to his wife that they were moving to Mexico. So they packed up their bags and moved to the Valley de Guadalupe.

The baja wine country property they purchased came with a small house and vineyards as far as the eye could see. They renovated and made it their new home. “It was a beautiful time for us” says Mustafa.

Originally, the idea was to sell the grapes to local wineries and earn a living. “The local wineries were paying just 1000 pesos per ton and because of the peso fluctuations during that time, they were paying anywhere from 6 to 8 months out. It was impossible to do business like that” said Mustafa. “So I pulled up most of the vines and replaced them with Carnation flowers".

For about 3 years, Mustafa sold his carnations to an array of flower buyers in the U.S.A. earning a super good living. However, the Columbians began exporting their Carnations into the USA at 1 penny per flower delivered. This killed the business off completely. Mustafa continued to sell the flowers to local markets but the writing was on the wall, the Carnation business was over.

With the demise of the Carnation business, Mustafa needed a new business. So on November 6 1986, Mustafa’s Restaurant was born.

Mustafa’s Country Moroccan Mexican Restaurant was an immediate hit with the locals and tourists alike. “We were really the only full-service restaurant in the valley” says Mustafa. “At 8am, we used to have a line outside our door everyday for years”.

Overtime, more restaurants came in and filled the demand. Mustafa’s Restaurant is now the grand daddy of the local establishments – famous with both locals and tourists alike – and we are the beneficiaries of the Moroccan Berber who came to the Baja Wine Country with a dream and that ambitious smile that says "Welcome Home".

-------------------------------------------------------------------------------------
Mustafa's Restaurant has indoor dining specializing in Mexican style breakfasts and lunches with an Arabic flavor. Services large groups with prior reservations.
Location: Km. 93 Highway #3 Tecate-Ensenada in San Antonio de las Minas, on the main highway.
Tel: (646) 155-3185

Come to Baja but Come Prepared

2008-01-03T08:15:00.000-08:00

Beginning January 31, 2008 the US Department of Homeland Security (DHS) has implemented new border crossing requirements for US citizens crossing from Mexico to the US.

The requirement for ADULTS (18+) is to have any ONE of the following three forms of ID:

Driver's License (or other Government issued photo ID) and a Birth Certificate
US Passport
SENTRI (in SENTRI lanes)

The requirement for MINORS is now to have any ONE of the following forms of ID:

Birth Certificate
US Passport
SENTRI (in SENTRI lanes)

Note that these requirements don't mean that you are forced to permanently live in Mexico if you lack one of these documents. However, you may be subject to the DHS Secondary inspection which can further delay your crossing.

*Note posted courtesy of Brian Flock from Baja Ocean Realty

Baja's Wine Surprise - Discovering the Baja Wine Country Vineyards and Wineries

2007-12-28T07:42:00.001-08:00

Baja's Wine Surprise
A short drive from Ensenada, vineyards and tasting rooms are flourishing

by Greg Lucas

Valle de Guadalupe, Baja California -- Where I expected to see saguaro cacti, I found tidy rows of vineyards. Where I expected to drink from a mescal bottle with a worm at the bottom, I sipped a surprisingly agreeable Cabernet-Zinfandel blend.

Just 10 miles from Ensenada, I'd stumbled into something I had no idea existed: Baja's wine country. Connected by the ruta del vino in the rugged Valle de Guadalupe are a dozen wineries, many accessible only by dirt roads. The valley has the feel that Napa or Sonoma did half a century ago, when a couple of sawhorses, an unhinged door and a checkered tablecloth passed for a tasting room.

Visiting these wineries, and the valley that cradles them, is an unexpected delight. But be careful that your trip doesn't end as tragically as ours did.

Like most adventures, this one began by accident. While dining in Ensenada at Sano's, an American-style steakhouse with huge portions, we took a chance and ordered Mexican wine -- a Calixa Chardonnay and a Chateau Camou Cabernet-Zinfandel.

After our first sips, my wife and I exchanged "wow" looks.

"Where are these wines from?" we asked our waiter.
"The Mexican wine country," he replied.
"Where is that?"
"It's here. Just 3 miles up the road."

Our drive back to San Diego instantly became five hours longer.

The valley is the site of the last of the Spanish missions to be built, Misión de Nuestra Señora de Guadalupe del Norte, founded in 1834 by Dominican priests. In 1903, 50 Russian immigrants arrived with top-quality grape cuttings from Europe; some of their vineyards are still around. Bibayoff is the most accessible old Russian winery.

Sitting at an elevation of 1,000 feet just 13 miles from the coast, the valley benefits from an oceanic condition known as "upwelling." Summer daytime temperatures can reach 100 degrees, but every evening moist marine air comes flooding in to cool things off.

All manner of grapes thrive here: big, sun-loving reds, including Cabernet Sauvignon, Syrah, Nebbiolo, Malbec and Zinfandel, as well as a wide range of whites, from Chardonnay and Viognier to Riesling and Sauvignon Blanc. The area produces more than 80 varietals and accounts for more than 90 percent of Mexico's wine production.

Seven miles after we turned onto Highway 3 from Highway 1 -- the periodically breathtaking coastal route that leads back to Tijuana and San Diego -- a cluster of restaurants appeared on the right: Casa de Campo, Leonardo's, Hacienda. Just past them on the right was Vina de Liceaga, which offers tours and tasting by appointment on Saturdays.

The biggest, most tourist-friendly winery, though, is L.A. Cetto, founded by Italian immigrants and now run by a third-generation Cetto. About 16 miles into the valley, there is a prominent turnoff -- and plenty of billboards advertising it along the way. Just follow the road around the wall of bougainvilleas to the spacious tasting room. Avoid Wednesdays and Fridays -- cruise ships docked in Ensenada send large crowds this way.

Cetto is the largest vintner in Mexico, exporting 25 percent of its annual production to 24 countries. Besides a broad array of pleasant wines, particularly the whites and a Petite Sirah that goes great with Mexican food, Cetto bottles a fabulous olive oil.

Gilberto Plateros, behind Cetto's pouring counter, alerted us that by turning around to avoid a dirt road pocked with car-swallowing craters, we had missed two of the wineries we wanted to see.

So we backtracked to the spot where we had previously turned back -- the Muddy Road of Giant Pot Holes. Zigzagging back and forth to avoid ruts -- and oncoming cars doing the same thing -- we arrived at Monte Xanic, whose second label, Calixa, was the Chardonnay we wanted more of.

Israel Zenteno Ruiz poured and, in English, led us through the winery's offerings. We bought half a case, which, on top of the wine we'd purchased at Cetto, pushed the day's bottle count into double digits.

Ruiz called ahead to Chateau Camou, where there was a $5 tasting charge and no credit cards were accepted. We wanted four bottles of the Cabernet- Zinfandel, begging the non-English-speaking winery worker to accept a check, which he did.

A couple of hours later, we arrived back at the U.S. border and dutifully showed the customs agent our modest haul of fine Baja vino. He shook his head, scribbled something on a piece of paper and sent us over to the customs office with the drug-sniffing dogs. There we experienced a moment of horror. The rules were firm and non-negotiable: Just one bottle of wine per visitor.

"You can return to Mexico, try to get your money back or take your haul over to that stainless steel sink and dump all but two bottles," said the no- nonsense Customs agent. "Now would be a good time."

It would not be a good idea, warned another Customs agent, to divert any of it down our throats. Drinking and driving never mix.

At least we brightened the day of a young man pouring a case of Pacifico beer down the same sink. He was gratified his mistake had cost only $15 -- one-tenth of ours.

Live and learn. Next time we invest in a customs broker.

Getting there

Just north of Ensenada, 67 miles from the Mexican border south of San Diego, take Highway 3 northeast toward Tecate.

For L.A. Cetto (www.lacetto.com), follow the billboards heading east on Highway 3 toward Tecate. The turnoff is at the 73 km marker. For Mount Xanic winery (011-52-646-174-6155, www.montexanic.com.mx), cross the Guadalupe Valley bridge and veer left into Francisco Zarco. The main street turns to dirt after a stop sign. The entrance is to the right through a large green gate. Chateau Camou (011-52-646-177-3303, www.chateau-camou.com.mx) is beyond Mount Xanic; look for the sign pointing down another narrow dirt road. Tastings are $5.

Where to stay

Las Rosas, 0-11-52-646-174-4310, www.lasrosas.com. Small hotel with spa facilities, 2 miles north of Ensenada. Doubles from $152 March 11-Sept. 16; winter weekdays from $80.
Punta Morro, (800) 526-6676, www.punta-morro.com. All-suite oceanfront resort at kilometer 106 on Highway 1 north of Ensenada. $108 (studios) to $290 (three bedrooms). Meal for two with wine at resort restaurant, $50-$75.
El Cid Best Western, 011-52-646-178-2401, www.hotelelcid.com.mx. Downtown Ensenada. Queen rooms from $52; King Jacuzzi suites from $120. Two- day weekend minimum.

Where to Eat

Sano's, 011-52-646-174-4061. Top-notch steak house. Steak fillet $26, chicken in plum sauce $20, spinach salad $10.
Casamar, 011-52-646-174-0417. On downtown Ensenada's oceanfront. Plenty of seafood; lobster a specialty. Entrees $15-$25.

For more information

Baja California Tours, (800) 336-5454 or (858) 454-7166, bajaspecials.com. Wine tours include lodging and transportation from San Diego. $79-$299 per person, double occupancy.
Mexico Tourism Board, (800) 446-3942 (brochures) or (310) 282-9112 (Los Angeles office), www.visitmexico.com.
Baja California Tourist Office, www.bajatravel.com.

Greg Lucas is a reporter in The Chronicle's Sacramento bureau. To comment, e-mail travel@sfchronicle.com.

Original Article

A Winter Picnic in the Valle de Guadalupe - Baja Wine and Lebanese Food

2007-12-27T16:47:00.000-08:00

Lebanese Food and Baja California Wine

A Winter Picnic in the Valle de Guadalupe

by Burleigh Sullivan

Looking for a totally different experience, we were driving around Ensenada and ran into a Lebanese Arabic Food Restaurant called Al Manara just off 9th and Gastellum. We really love the Mediterranean Arabic style food so we went in and immediately were taken by the good fresh food.

Al Manara is owned and operated by Souhaila Maynies. She is originally from Lebanon and has been living in Ensenada for over 35 years. The food is truly authentic from the old country and tastes like it came direct from Beirut, yet we where here in Baja California Mexico! Amazing!

Being inspired by the food, we got an idea - let's take out, get a bottle of some local Mexican wine and do a Baja Wine Country drive and picnic.

So we purchased some Kibbee, Hoummus, Lebne and Taboule and headed out to the Baja Wine Country.

The 20 minute drive from Ensenada to the Valle de Guadalupe was truly pleasant. It was sunny with nary a cloud in the sky - about 70 degrees in winter. Yeah it was Dec. 26th . Winter!

We stopped at Las Cavas, a local all-purpose market located just past San Antonio de Las Minas, the first small town that appears as you arrive into the valley, to buy a bottle of the unique Mexican vino . The local owner Ignacio was quite courteous. He has a nice selection of all the local wines in his wine cellar part of the store so it was tough to pick.

From the biggest producers e.g. L.A. Cetto to smaller boutique wines from Mount Xanic and others, we picked we picked up a bottle of Liceaga Gran Reserva Merlot, cost $ 30 usd. Ignacio even opened up the bottle for us and we were about to go off when we noticed he had Ostriches on his huge lot.

Igancio began to tell us that he operates an Ostrich farm and that he sells the lean meat at this store. Hum? Ostrich BBQ and some Mexican Wine? Sounds like another trip back may be placed on the things to do list.

So we drove a bit into the valley and found a lovely California Oak Tree area with a few picnic benches, sat down, poured a few glasses of the delicious red baja wine and put out our "Arabic Mazza", commonly known in Spanish circles as Tappas.

And oh wow, the Kibbee was so delicious. I ate more than my share. Could not get enough! Thank goodness for the wine to wash it all down. Oh my this was turning out to be a tasty affair.

My friend Frank and his wife Dolores broke out the scrabble board and we drank, ate, played, laughed and enjoyed the serene quiet for a few hours. It's was a special day in the wine country. Unexpected pleasure the day after Christmas! Who knew that winter in the Baja wine country could be so merry and delicious.

Al Manara Restaurant is located in downtown Ensenada at 9th and Gastellum. The food is fresh Mediterranean and Lebanese. Prices range from $ 5 to $ 10 usd per dish.

There's hot new wine country in Baja California

2007-12-27T08:19:00.000-08:00

by Barbara Hansen

ENSENADA, Mexico - This is not the place where you expect to find wine country. You're racing along Highway 3, after all, the road that links Tecate to the coast. And when was the last time you connected Ensenada and wine, anyway? Tecate? Isn't that beer country?

But here you are, on a spectacular drive through hilly vistas studded with huge boulders. You're passing ranches and stands that sell locally produced honey and dates, fava beans, chorizo, cheese and olive oil. There's even an ostrich farm - the word on the sign is avestruz.

And then you're at Kilometer 86.5, at the ranch called El Mogor, where winemaker Antonio Badan lives.

Badan is among a small group of serious vintners transforming the Valle de Guadalupe, or Guadalupe Valley. Not so long ago, this was a sleepy agricultural area. There were some wines, but none of them memorable. Now, small-scale winemakers from Mexico, Europe and Chile have moved in, improved the vineyards and begun to compete with the world's best. They have the right climate: hot summer days tempered by ocean breezes and cool nights. And the vineyards are filled with almost every grape on the planet: Cabernet, Zinfandel, Nebbiolo, Chardonnay, Chasselas, Syrah - all, and more, are being grown here.

And slowly, the world is beginning to discover the wines.

At El Mogor, Badan lives in a charming old ranch house with a beautiful kitchen, a wood beamed ceiling and old Mexican tile. Here you might find Badan himself, pouring wines as he did for me on the wooden kitchen counter beside the windows that look out on the grounds. The ranch's 2,000 acres include a farm that produces vegetables and greens for restaurants from Ensenada to Mexico City. Chickens wander freely. Some of the eggs turn up at breakfast in the nearby inn, Adobe Guadalupe.

His winery, Mogor-Badan, produced just 300 cases last year. Badan handles every aspect of the winemaking himself, from crushing the grapes to pasting on the labels, which he designed using type from an old print shop in Paris.

"I think the point of the wine is that is it is absolutely personal," he says.

The Mogor-Badan red blends Cabernet Franc, Merlot and Cabernet Sauvignon, most of it from a vineyard planted 50 years ago by Badan's father. The 2000 red was so delicious, I dreamed about it until I finally drove back to the winery to buy a bottle.

The white is 100 percent Chasselas, probably the only Chasselas on the continent, Badan says. His family originated in Switzerland, where this grape, known as Fendant, is the predominant white wine grape.

"It is the authentic wine for making cheese fondue and to drink with it," says Badan. "It's light. It's dry. It goes absolutely divinely with the local oysters and mussels." An oceanographer and self-taught winemaker, Badan found the vines in a neglected vineyard planted decades ago.

In fact, wine grapes were planted in the region as early as the 17th century. But it wasn't until the 1980s that winemaking began to come into its own. In the 1980s and '90s, Hugo D'Acosta of Bodegas de Santo Toms winery and Hans Backhoff of Monte Xanic winery became stars as they improved winemaking techniques and produced higher quality wine than the area had seen. D'Acosta now has his own winery, Casa de Piedra, makes wine for Adobe Guadalupe and teaches fledgling winemakers. The last 10 years have brought more wineries to the Guadalupe Valley and many more premium wines, some from small scale "garage" producers.

Among the newest is Macouzet, a label of Vinisterra, which was founded by Guillermo Rodrguez Macouzet, an Ensenada businessman. Don't even try to find the winery without calling first. It's a converted house in San Antonio de Las Minas, the first town as you enter wine country, well off the highway and unmarked.

The vineyards have not yet matured, so the wines are either blended from purchased wine or made from grapes grown in leased vineyards. The first releases, out last fall, are three reds and a Chardonnay. In about five years, the company will release wines from its own vineyards, made in a projected $2 million winery near the present facility.

Winemaker Christoph Gaertner, who is from Switzerland and who worked previously at Santo Toms, loves the area and won't compare its wine to that of other parts of the world. "It's like Baja California, with full, ripe grapes, full body," he says. "It's an excellent region. It's like a treasure island. I have to let people know what we have. Nobody believes Mexico can produce such wine, but we know and believe in it."

Via de Liceaga, not far beyond San Antonio de Las Minas, is easy to spot from the road because the front of the winery is painted bright yellow. In addition to barrels and fermenting tanks, it contains a brand-new Italian grappa still that will go into operation after this year's grape harvest. (Fernando Martain of Valmar is also trying his hand at grappa, but none has been released. Valmar brandy, however, may be out by the end of the year.)

Liceaga's production is 3,000 cases, primarily reds. Like other winery owners, Eduardo Liceaga-Campos is proud of awards that show Mexican wines can compete internationally. In the cool wine cellar of his home behind the winery, he pours a glass of 1999 Merlot Gran Reserva, which won a silver medal last year at the San Francisco International Wine Competition.

On the other side of the road is D'Acosta's Casa de Piedra (Rock House), faced in part with rocks from El Mogor. The two wines from this label are a Cabernet Sauvignon-Tempranillo blend and a Chardonnay. A second label, crata (Anarchist), allows D'Acosta more freedom. "It is very open, very experimental, a very small project - 500 cases total," he says. Crata wines include a red made only from Grenache, another that blends Grenache, Syrah and Carignane, a white made from Ugni Blanc, and a ros for which five varietals are crushed together.

Not far away, Ensenada, too, is beginning to feel like a wine town, with new wine-oriented restaurants and wine bars. S de Vino is the city's first wine bar and store, the third in a chain started by the partners of Monte Xanic. Across the Avenda Ruz, inside Plaza Hussong's, is a seafood restaurant and a bar, both called Las Conchas. The owner is Guillermo Rodrguez Macouzet of Vinisterra.

About half an hour heading inland on Highway 3 you'll find markets and a community museum in the town of Francisco Zarco. And just beyond the main street's dead end, along a dirt road, are the turnoffs to Monte Xanic, Chateau Camou and Adobe Guadalupe.

Although premium wines are becoming common, Monte Xanic has introduced a new, more affordable line called Calixa. The winery already has one of the most expensive wines in the region. This is Gran Ricardo, a Bordeaux blend bottled in magnums that sell for $180. Calixa is aged in barrels used first for the premium wines. "The barrels are free," says Hans Backhoff, and that lowers the price to about $12 a bottle.

Also new is a Syrah. The first 500 cases, released in December, sold out in a month. "Syrah has a lot of potential here," Backhoff says. "Our weather is very similar to that of the Rhone Valley."

Chateau Camou winemaker Victor M. Torres Alegre has degrees in agronomy and enology from Bordeaux, and one hears talk of Chateaux Margaux and Cheval Blanc as visitors taste his wines. An intense man, known for his passionate approach to winemaking, Torres adds: "We don't want to produce a lot of wine. We want to produce a wine that is very spectacular, like a precious gem." And Camou wines are treated like gems. The bottles stacked in a quiet room are arranged so that their ends form designs, such as a wine opener and bottle. Outside, rosebushes line the approach to the winery. They're pretty, but their real function is to guard the vines. If a disease should come into the valley, it would show up first in the roses, explains Favela.

Recent Camou releases include a Cabernet Franc/Merlot blend; El Gran Vino Blanco, which is composed of Sauvignon Blanc with a touch of Chardonnay and Chenin Blanc; and an old vines Zinfandel that is high in alcohol - 16 percent - and sweet, "nice to go with very strong meat, such as jabal (wild boar)," says Torres. El Gran Divino, a late harvest blend of Chardonnay and Sauvignon Blanc, is suggested with foie gras.

Adobe Guadalupe, located well beyond Camou, is rather hard to find. Only a tiny sign marks the entrance to this elaborate Arabic-Moorish hacienda. Vineyards surround the property, and a small, cool winery with a tasting bar is at the back.

Adobe Guadalupe was founded in 1998 by retired California banker Donald Miller and his wife, Tru. The first wines, released at the end of last year, were three red blends, Gabriel, Kerubiel and Serafiel, named for archangels. The Millers have planted 11 red varietals and some Viognier, which will go into a red blend. "The area is much more conducive to red varietals than it is to whites," says Miller. "It's a very hot area, and it seems the reds do better."

Original Article

Wine Tasting Note: L A Cetto Petite Sirah, 2005, Baja California, Mexico

2007-12-27T08:13:00.000-08:00

Many moons ago I ran, rather successfully I should add, a little wine merchants for a now defunct chain. One of the first wines I recall that caused a storm - in terms of sales and discussion - was an unknown red from Mexico of all places.

I am sure it won some sort of Best Wine of the Year award at the International Wine Challenge which caused the sudden increase in sales. It was a long time ago, so long in fact I can't remember if the retail price was £3.99 or £4.99 and I fail to remember if it was the Cabernet Sauvignon or Petite Sirah bottle that won.

I mention all this as, in a brief hunt for a bottle of Petite Sirah for this months Wine Blogging Wednesday, I found a bottle of that very same Mexican wine in Waitrose. Not the same vintage, of course, and now sporting a more modern label but great to see the wine still kicking around.

Wine Tasting Note: L A Cetto Petite Sirah, 2004, Baja California, Mexico.

One of the deepest coloured reds I have seen - opaque, but young with a vibrant purple rim. Lovely perfumed edge to the aroma. Palate is big, flavoursome and ripe. An interesting rustic edge leeds the finish with an inky, dry, well rounded. Needs some substantial foods. Alcohol 14.5%.

Original Article

Baja California Sur: Wine Market's Last Frontier.

2007-12-27T08:07:00.000-08:00

Baja California Sur: the wine market's last frontier.

By Jane Firstenfeld

At the southern tip of the Baja California Peninsula, Baja California Sur (BCS) is Mexico's newest and most isolated state. Its capital, La Paz, beside the Sea of Cortez 120 miles north of Cabo San Lucas, lies just above the Tropic of Cancer, 1,000 miles of torturous, two-lane highway from the California border and 100 miles by ferry from the nearest mainland port. Though the state boasts one of the highest per capita incomes in Mexico, cost of living is correspondingly elevated: with an economy based on tourism, agriculture and fishing, and virtually no manufacturing or industry, most of life's necessities and luxuries must be imported from either the U.S. or mainland Mexico. It's like living on an island, and a single hurricane or tropical storm can make the island metaphor a literal fact, blocking maritime traffic and severing the thin lifeline of the trans-peninsular highway.

These hardships are offset by year-round sunshine; world-class tropical beaches, diving, sailing and sportfishing; a unique desert environment, and countless miles of wide-open spaces. With an area roughly the size of Florida, BCS has a population of only 350,000; about half are La Paz residents. The 50,000 permanent inhabitants of Los Cabos (Cabo San Lucas and San Jose del Cabo) play host to more than a million tourists every year, and these two areas are also home to a growing population of foreign residents: retirees, cruising yachters, and entrepreneurs cashing in on the tourist market.

This ever-increasing influx of foreign tourists and residents has left its mark on the formerly remote and untouched character of Baja California Sur. The foreign influence is most obvious in Los Cabos, where every beach is surmounted by a luxury hotel, and the Hard Rock Cafe and Planet Hollywood share pride of place with Domino's Pizza and Burger King. So far, La Paz has resisted the franchises, but a visit to any of the city's three major supermarkets reveals an evolving lifestyle increasingly based on U.S. tastes and products: Lean Cuisine and Sara Lee; frozen bagels and Cajun sausage; and, in recent months, a noticeable expansion of the wines, particularly imported wines. The Central Commercial California (CCC), La Paz' largest supermarket, now devotes one entire aisle of shelf space to wine; this equals the total shelf space allotted to all other alcoholic beverages (excluding beer) but including tequila, brandy and rum, the traditional Mexican favorites.

Though by California standards the selection is still quite limited, today's stock of close to 20 foreign labels represents an increase of almost 1,000% in comparison with just a year ago, when E. & J. Gallo varietals, Farron Ridge (Chateau St. Michelle) red and white, and Boone's Farm flavored wines were the only U.S. imports consistently available. Among the current offerings: Robert Mondavi Woodbridge Chardonnay and Cabernet (about $10.50 U.S); Kendall-Jackson '95 Reserve Chardonnay (about $19); E. & J. Gallo Chardonnay and Cabernet ($7.50); Merlots by Louis Martini ($18) and Round Hill ($11); Korbel Brut ($10); and Sutter Home "Fre" alcohol-free Chardonnay ($10). Other imports include a Barton & Guestier 1990 Medoc ($21); a Chateauneuf-du-Pape ($25); Casillero del Diablo Chilean Chardonnay ($9.50) and another Chilean offering, Santa Lucia 1996 Cabernet, which, with its nouveau lightness and accessible price of less than $5 per bottle, has quickly been adopted as a house wine by many baby-boomer expatriates.

Given the diminutive size and grand isolation of the market, the elevated prices are understandable, although many foreign residents, living on fixed incomes, feel constrained from daily consumption. What is surprising is that, with the exception of jug wines like the ubiquitous Padre Kino, Mexican varietals (most produced on the upper Baja California peninsula) can be as pricey as many of the imports. Pedro Domecq 1993 Cabernet is priced at about $6, and Santo Tomas 1991 Cabernet is $11, while Cetto Chardonnay goes for $10.

Juan Olave is head of purchasing for all CCC operations, which include two expansive U.S.-style supermarkets in La Paz, a wholesale department serving restaurants and hotels statewide, and an importing branch for all types of merchandise including liquors and wines. He explained that the increase in imported wines was spurred by the wholesale clients, especially hotels and restaurants in Los Cabos catering to foreign tourists; the La Paz retail market is simply a bonus.

The demand for expanded and more sophisticated wine lists prompted the CCC to engage what Olave termed "probadores" (tasters) in San Pedro and San Francisco to upgrade the chain's stock of imported wines. Longterm provider E. & J. Gallo maintains it own distributor in Tijuana, and major Mexican distillers have recently entered the import market, Cuervo with the Chilean vintners and Domecq With Spanish wines.

Admittedly, all this bustle of activity doesn't amount to much in the world market: according to Olave's records, total retail and wholesale sales of Mexican-made wines amount to 300 cases of red and 200 cases of white monthly; all imports account for just 100 cases of red and 100 cases of white per month.

Olave, though, is optimistic about the future of the wine market in Baja California Sur. While readily acknowledging that Mexico, and BCS in particular, has no tradition of wine consumption, "We are just beginning to develop a culture of wine here". Already he sees increased consumption "at a certain level" of La Paz' professional and bureaucratic society.

"At this level, people are becoming conscious of the benefits of drinking wine", he believes. With ever-increasing tourism and residents, and improved availability of fine Mexican and imported wine, the last frontier is about to fall.

Original Article

Bordeaux in Baja - Chateau Camou

2007-12-27T08:01:00.000-08:00

Bordeaux in Baja - Chateau Camou

by Larry Walker

Had an opportunity after harvest for a walk through and tasting at Chateau Camou, one of the wineries that is taking a leading role in establishing the credentials of Baja California as a producer of premium wines.

In 1985, a group of Mexican businessmen formed a partnership with the intended goal of making fine wine in Baja's Guadalupe Valley, a coastal region a few miles from the Pacific just east and north of Ensenada. They bought an existing vineyard that had been planted in the early 1930s and built a winery on a knoll overlooking the vineyards, which are mostly located in a box canyon snaking between two steep hills.

It's a beautiful spot. There had been rains a few weeks before and the desert mountains had responded with a bloom of green. On the drive to the bodega, which is at the end of a dirt road off Mex 2, the highway that runs from Ensenada to Tecate, we spotted a curious coyote watching us from the hillside. The turnoff to the winery is at the village of Francisco Zarco, which the locals call Guadalupe.

The valley was first settled by Russian immigrants early in the last century. They dry-farmed wheat and some still refer to the area as the Valle de Trigo, or Valley of Wheat. We didn't see any wheat fields, but there are still a lot of Russian surnames around. The Camou estate is called Canada del Trigo. There are about 37.5 hectares of vines planted. The density is 6,000 vines per hectare (one hectare = 2.47 acres.) The original vines from the 1930s are still in production, yielding about 1.5 tons per acre.

New plantings were made between the old vines about 12 years ago. The new vines are planted on rootstock, rather than own roots as was the original planting. There have been no reports of phylloxera in the valley, which is well isolated from vineyards in California and has deep sandy/rocky soils. The new vines yield between 3.5 and 4.5 tons per acre, with a green harvest keeping the crop levels low. Because the old vines and new vines ripen at different times, the vineyards are picked twice.

Varieties grown are Sauvignon blanc, Chardonnay, Cabernet Sauvignon, Merlot and Cabernet franc. The white varieties are harvested at night. The harvest generally runs from mid-August until mid-September. Although days can be very warm, with temperatures sometimes reaching 100[degrees], the temperature drops by 40[degrees] to 50[degrees] after sundown.

In the Winery

The winery, which is designed as a gravity flow operation with the grapes entering on the top floor, is being expanded now, as part of the goal of moving toward 30,000 cases annual production. This past year production was 15,000 cases, according to Gary Sehnert, the U.S. sales manager for the winery, who is based in San Diego.

Besides additional barrel storage, there will be two floors of small stainless steel tanks--no more than 500 gallons each, Sehnert said--so wines can be made in small lots before blending.

There are three levels of wine made at Camou. The top of the line bottling is on the Chateau Camou label and is called El Gran Vino Tinto. It's a blend of Cabernet Sauvignon, Cabernet franc and Merlot. Following fermentation the wine goes into used barrels (from one to three years old) for a few months, then into all new French oak barrels from Seguin Moreau. Time in barrel depends on the vintage, but in general 15 months is about average.

The Vinas de Camou label includes a Fume blanc and a Chardonnay. However, the Fume blanc will be replaced beginning with the 1998 vintage with El Gran Vino Blanco and moved to the Chateau Camou label. In keeping with the goal of the owners to make wine on the Bordeaux model, the Chardonnay is being de-emphasized.

The Flor de Guadalupe label is a successful "good value" label, offering a Clarete, a Zinfandel and a Blanc de Blanc. The Clarete is a Bordeaux blend, but receives far less time in oak than the Gran Vino Tinto. The Zinfandel, which is purchased from a grower with 25 to 30 year old vines, is blended with a little Cabernet Sauvignon and Cabernet franc and receives 10 months in barrel. The Blanc de Blancs is a blend of Chenin blanc, fermented in stainless steel, Sauvignon blanc and Chardonnay.

Winemaker Victor Manuel Torres Alegre, was trained at the University of Bordeaux and Bordeaux winemaker Michel Rolland has been a consultant at the winery since 1995.

"The owners met Rolland at a conference in Napa and convinced him to come and take a look. I'm told he was reluctant, but when he got here he saw the potential of the Guadalupe Valley and signed on," Sehnert said. "He comes in four times a year and spends several days during the time the wines are blended."

Sehnert said Rolland is really a hands-on consultant. "We have a triage table with a moving belt, and when he was here at harvest he spent half the day at the table, showing the other workers what to look for. A lot of grapes went on the floor," Sehnert added. The triage table is from Demoisy.

Sehnert said his goal was to sell 20% of Camou's production in the U.S. "It is really going very well," he said. "We are getting into the top restaurants and have had some good reviews. Our toughest market so far is California. It's hard to break into."

Sehnert's background includes a stint in retail wine as well as in restaurants. (He has also been a stockbroker and has a degree in law. Four days after receiving his law degree, he went to work in a wine shop. Not sure whether that says more about the wine business or being a lawyer.) At any rate, he knows the ins and outs of the three-tier system and is well aware that he has to keep on top of distributors.

Camou is also aiming at the Asian market, especially Japan, and is interested in the English market.

There are still a number of problems in the national Mexican market, Sehnert said. "Just basic stuff like getting restaurants to store the wines properly can be tough," he said. He cited the case of a recently opened upscale Tijuana restaurant, La Differencia. "They spent a lot of money opening the place, it looks good, the food is good, but they were storing the wines in a shed behind the restaurant. We had to tell them we wouldn't sell to them if they didn't start storing the wine properly."

(The night before, seven of us had dinner at La Differencia. The food was superb and after sampling almost a dozen bottles of wine, including a fair share of Camou, the owners appear to have solved their storage problems.)

"It isn't always easy for Baja wineries," he added. "But the people in Baja Norte are called Cachanillas. Cachanilla is a desert plant and it has to be tough to survive. Once a year, after the rains, a single flower blooms, and it's a beautiful flower."

As we left Camou, we didn't see any Cachanilla blooming, but there was a sliver of moon rising over the mountain and a coyote barked back up the canyon beyond the vineyards.

The Wines

Assistant winemaker Jesus (Chuey) Riberra Covarrudeas led a tasting of Camou wines and a barrel sampling of the 1999 and 2000 vintages for us. He was born in the Guadalupe Valley and his parents and grandparents worked on the estate vineyards.

Riberra was trained on the job and his enthusiasm for winemaking was catching. Even at the end of a long day, he was patient with gringo-nerd wine questions. As the tasting went on, he kept pulling out new bottles to explain a point.

The barrel tasting was particularly impressive, especially the year 2000 wines. Riberra believes they will be the best wines ever mode at Camou.

The tasting of bottled wines included:

Flor de Guadalupe Blanc de Blancs, 1998. A blend of 50% Chenin blanc with the rest split between Sauvignon blanc and Chardonnay, the wine, which sells for about $7, was refreshing and crisp, with lively fruit and a medium finish. A very good value.

Flor de Guadalupe Zinfandel, 1998. A blend of 80% Zinfandel, 15% Cabernet Sauvignon and 5% Cobernet franc, it's a zippy, delicious wine with juicy fruit. Terrific with spicy or chili-based dishes.

Chateau Camou Gran Vino Tinto 1997. A lovely wine, balanced and elegant with good aging potential.

Chateau Camou Gran Vino Tinto 1998. Very concentrated fruit with massive flavors. It is muted now but has great potential.

--------------------------------------------------------------------
FindArticles - Bordeaux in Baja - Chateau Camou - Column

Food & Wine: A Baja Wine Tour

2007-12-27T07:54:00.000-08:00

On a trip to Valle de Guadalupe in Mexico, writer Abe Opincar meets talented new winemakers— some of whom moonlight as pilots and oceanographers—and hears rumors of talking gorillas.

By Abe Opincar

For most of my life, I have lived 20 minutes from the Mexican border. But it wasn't until recently that I drove down to visit Baja's increasingly famous Valle de Guadalupe wine region. My parents beat me to it a half-century ago. They married in Ensenada after my Romanian father spent four years in Mexico learning Spanish and poking around abandoned gold mines. "I was wearing a white shift dress and a little bolero top when your father drove me through the wine country near Ensenada," remembers my mother of her honeymoon. "It was lovely. Everything was lovely. I was so in love with your father."

The wine country my love-struck mother saw 50 years ago consisted mostly of vineyards planted in 1905 by a group of Russian pacifists. The Guadalupe Valley now has more than 50 large and boutique wineries and produces 85 percent of all wine made in Mexico, around a million cases a year. The wines, created from Nebbiolo, Tempranillo, Carignane and Malbec, are mainly New World in style, with high alcohol and assertive fruit. But some of the finest bottlings, such as Mogor-Badan and Barón Balch'é, are more Old World–like and now appear on the wine lists of such places as the Ritz-Carlton in Cancún.

For the time being, Baja wines are hard to find outside Mexico, so a trip to the valley is the best—and often only—way to taste them. The area is in the midst of huge changes, with millions of dollars worth of riotous construction along the coast between Ensenada and Tijuana. I went to the Valle de Guadalupe wondering if it was still as laid-back as it was when my parents visited. I went unprepared for ziggurats or talking gorillas.

Following the toll road south from Tijuana, a few miles before reaching Ensenada, you make an abrupt and tricky turn onto Highway 3; that road leads you northeast for 25 miles from the coast to the two-lane Ruta del Vino, a 14-mile strip running through the Valle de Guadalupe. Given all the building going on along the coast, the valley is startlingly quiet. Sun-light here tends to have an odd metallic cast, as if reflected off platinum. It makes the leaves on the olive trees shimmer. In this light, the mountains surrounding the valley appear in shades of aqua and deep blue. Oaks and wild mustard grow on the hillsides. Kids who live around here ride horses bareback down dirt roads flanked by olive groves and vineyards.

The Ruta del Vino remains the only significant road in the 5,000-acre valley. Branching east and west from that route, rutted dirt roads reach the wineries. I rattled down one of those dusty paths to La Villa del Valle, an Italianate six-room luxury inn that opened last year. I'd heard it was the valley's first, and so far only, eco-friendly accommodation. Although some of the area's other high-end accommodations—like the nearby Adobe Guadalupe, which doubles as a winery—are reputed to be equally agreeable, La Villa del Valle's owners, Eileen and Phil Gregory, particularly intrigued me. The Gregorys, I'd heard, went so far as to color some of the walls of their scrupulously energy-efficient villa with pigments taken from the Valle de Guadalupe soil.

Eileen, a willowy blonde who radiates calm and order, worked for many years in London producing music videos for the New Wave band the Eurythmics. She then made her way to a career in Hollywood as a producer of documentaries, ranging from Deep Blues, an exploration of Mississippi Delta artists, to Tip of the Tongue, a detailed examination of the Rolling Stones, to Power of the Game, about the 2006 World Cup. Her bearded cohort, Phil, is one of those upbeat, hyper-accomplished Englishmen who's a marine biologist, an around-the-world sailor, an airplane pilot, a recording-studio manager, a master gardener and now, of course, a winemaker. He and Eileen have surrounded their inn with vineyards, where they plant Syrah, Cabernet, Viognier, Chardonnay, Tempranillo and Grenache, which go into the six wines they started bottling in 2005 under their Vena Cava label. They've also planted the grounds with fig, olive and lemon trees, and with roses and huge beds of lavender. Early every evening, Eileen arranges a few sprigs of lavender from the gardens on her guests' pillows.

Deep porches shade the inn's west and south sides and look out over the Gregorys' 70 acres, including the swimming pool, yoga studio and wine-tasting room. It's so quiet at the villa that you can hear the tinkling bells on the goats roaming the hillside. And it's on the inn's tranquil porches where Eileen and Phil hang out and chat with their guests—who, on the afternoon I arrived, included a pair of empty nesters down from Venice, California, scouting land for their dream home. The wife was an accountant for a major studio. The husband was a jolly divorce attorney whom I'd seen a few months earlier on Court TV, testifying for the prosecution at a remarkably lurid northern California murder trial.

While we got to know each other, Eileen passed around plates of tiny quesadillas made with corn tortillas freshly prepared by chef V. Omar Garcia Salazar in the inn's large, light-filled kitchen, where visitors can take cooking classes. Eileen explained that when she and Phil were introduced to the valley by friends, "I thought it was the most beautiful place I'd ever seen. It was very much traditional, rural Mexico, but at the same time, it had a lot of sophistication."

Phil told us that some of the scientists who staff a research institute on the outskirts of Ensenada had decided to move to the area because of its natural beauty and its potential for small-scale viticulture; several of those academics are now moonlighting as boutique winemakers, and are partly responsible for the valley's increasing sensitivity to ecological matters.

Since the Gregorys share this concern, they've developed a camaraderie with the winemaking academics. The Gregorys are close enough with the winemakers to know which of them, on a given day, might be around to let you sample wines before or after they officially open their tasting rooms to the public. Without a guide like Eileen or Phil, you might miss the chance to try Viñas Pijoan's very fine Cabernet-Merlot blend, and to meet the valley's only team of female wine producers at Tres Mujeres, and you might not quite nail down when the valley's coolest winemakers meet for their wine-and-fresh-seafood fiestas at Manzanilla restaurant in Ensenada.

This intimacy with local winemakers informs the Gregorys' dining room, which, in addition to serving some of the best food in the valley, is also open to non-guests if they reserve a table 24 hours in advance. On my first night at La Villa del Valle, Eileen invited a young Chilean winemaker, José Luis Durand, and his wife for dinner. To go with our shrimp ceviche, tangy with ginger and lime, Durand served a mildly effervescent, Prosecco-like Sauvignon Blanc he'd made for his recent wedding. This Italian quality surprised me. Valle de Guadalupe's heat and rocky soil seem sometimes, to me at least, to produce reds with a certain stalwart, raisiny character suggestive of Italian Amarones.

Durand, who works for local wineries Viñedos Malagon, Agrifolia and Norte 32, said he'd come to the Valle de Guadalupe from Chile so he could experiment with different styles of wine and collaborate with small boutique wineries. The valley seems to him to hold great possibility. He describes it as a place where winemakers are not bound by rigid rules: "It's about creativity." Durand served us a bottle of Ïcaro, a blend of Nebbiolo, Petite Sirah and Merlot that he makes for his own label, Vinos Y Terruños. Almost unknown outside Mexico but increasingly renowned in Mexico City, Ïcaro has a chocolaty finish and an elusive note of sandalwood. (La Villa del Valle's tasting room is the only place in the valley where guests can sample Durand's wines, along with La Villa del Valle's own and other local boutique bottlings like Lafarga and Mogor-Badan.) After dinner, the studio accountant and I wandered to the fountain outside, where we stared upward, awestruck, at the Milky Way glowing with unnerving clarity.

The next morning I woke up with a sprig of lavender resting on my forehead. Eileen invited me to go with her to what she considers a must-see for any visitor to the valley: the weekly farmers' market, held on Wednesdays at 11 a.m. at El Mogor, a working ranch owned by a Swiss clan, the Badans, who immigrated to the valley in the late 1940s. Antonio, the eldest Badan son, is an oceanographer who's known around the valley for his Chasselas del Mogor, a crisp white wine that he makes from 100 percent Chasselas; the grape is found mainly in Switzerland, and Antonio is the only winemaker growing it in the Valle de Guadalupe.

When Eileen and I arrived at El Mogor, Antonio was nowhere to be found. Housewives from Ensenada had already descended locust-like on the farmers' market, leaving only two small loaves of organic bread and a few organic zucchini. However, Antonio's sister, Natalia, who also lives on the property, was in her kitchen stirring a mammoth pot of the organic tomato sauce she sells at the market.

The valley is still so casual, or perhaps more accurately, unjaded, that encounters like this remain possible. Natalia invited me into her kitchen. A Badan cousin sat at the kitchen table, admiring a large platter of still-warm calzones. He'd just baked them in a wood-fueled oven that he'd made from local clay. He said he'd prepared them with a sourdough leavened with wild yeast. The calzones, which are a hot item whenever they show up at the weekly market, were incredibly good, filled with five different cheeses and spiced with epazote and peppery Mexican oregano. Natalia, still stirring her pot, said that, yes, frankly, Valle de Guadalupe was a "magical" place, and that just the night before, she and several other women had gone into Antonio's vineyard to wander among the Chasselas vines in the moonlight.

In keeping with El Mogor's dreaminess, Eileen then took me to Paralelo, a new winery founded by Hugo D'Acosta, one of the valley's best-known winemakers and also its foremost visionary. He's renowned locally, and throughout Mexico, for his Vino de Piedra, an intense Tempranillo-Cabernet blend, and Piedra de Sol, a bright, clean Chardonnay. D'Acosta seems intent on impressing people visually, as well. Rising from a flat expanse surrounded by 250 acres of Cabernet, Merlot, Syrah, Petite Sirah, Barbera and Zinfandel grapes, Paralelo is a Brutalist ziggurat made from concrete and driven earth, inexplicably crowned, at the time I saw it, with a yellow vintage Buick. D'Acosta plans, Eileen said, for Paralelo to produce a series of boutique wines under three different labels in 2007. She went on to explain that D'Acosta is the kind of eclectic guy who enjoys entertaining guests at his other winery, Casa de Piedra, with Kafka-inspired plays that feature talking gorillas. As of this writing, the Buick has been removed from the roof of the ziggurat, which is where the crushing is done for Paralelo's wines.

With Kafka parties and women wandering around vineyards by moonlight, and with grapes being crushed inside a giant ziggurat, a visit to the Valle de Guadalupe in some ways feels like a visit to Mexico's last redoubt of magical realism. I left Eileen at the ziggurat and drove by myself to the valley's northeast corner to call on Doña Lupe, the local organic-gardening doyenne.

In the cozy country store–style boutique on her property, Doña Lupe sells jars of fresh salsa, homemade wine jelly, and persimmon, coconut and cactus jams. She also stocks bundles of local sage that can be dried and burned as incense.

Doña Lupe has lived in the valley for decades and keeps close tabs on the newcomers. Gazing at the mountains, she told me about a rumor that had been going around. Black helicopters, she said, filled with Hollywood executives, had been seen buzzing the valley, looking for land on which to build property.

I had plans to meet Phil Gregory for lunch, so I caught up with him at l'Escuelita, the nonprofit winemaking school that Bordeaux-trained D'Acosta opened in 2004 to promote small-scale winemaking in the valley. The school, a large whitewashed building, sits in El Porvenir, a valley town so small that without the wine school it might easily have been forgotten. Phil brought me to see l'Escuelita's cold-fermentation tanks for grapes; he also showed me a large traditional olive-oil press and said that one of the school's unexpected consequences was the revival of local olive-oil making.

From the school, Phil and I went to Laja, a restaurant on the valley's eastern edge that specializes in local seafood and valley-raised meats. We started our meal with sweet corn and sea urchin gazpacho, the sea urchins having been freshly harvested from the water near Ensenada. We had a glass of Antonio Badan's light, juicy Chasselas del Mogor with our grilled sardines, which had been caught that morning. Like the restaurant itself, the food was elegant and simple. It reminded me of lunches I've had upstairs in the café at Chez Panisse in Berkeley, and I wasn't surprised to learn that Laja's chef, Jair Téllez, had studied at the French Culinary Institute in New York City, and worked at Manhattan's Restaurant Daniel. Téllez himself served us our valley-raised lamb, which had been roasted with black olives and basil. The lamb was juicier and distinctly richer than New Zealand lamb, and after finishing it, I needed to go for a walk.

I left Phil and Téllez to swap local gossip, including a rumor that culinary legend Diana Kennedy, drawn by Valle de Guadalupe's wines and cuisine, had been to the valley, looking to buy property. It later emerged that Kennedy was only helping a friend shop for land—for now, anyway. On my way out of Laja, I noticed in the foyer some huge bouquets of fresh Italian basil and cempoalxochitl, the long-stemmed, highly aromatic wild marigolds used for decoration on the Day of the Dead. The bouquets struck me as an expression of how the valley is marrying its old-Mexico roots with new outside influences: It's a daring union, but the honeymoon so far has been sweet.

Abe Opincar, the author of Fried Butter: A Food Memoir, lives in San Diego.

Original Article

Baja California a Land of Sun, Surf, Sand and ...Wine?

2007-12-27T07:49:00.000-08:00

By Robert Whitley

Every weekend thousands of gringos pour across the Mexico-U.S. border into Baja California. Most are going for the sun, the sand and the big surf, or the local lobster with either a cold cerveza or a hand-made margarita. An increasing number, however, are making the trip for the wine.

Mexico's most important wine region is located 60 miles south of San Diego near the fishing village of Ensenada.

The Guadalupe Valley lies northeast of Ensenada, a mere 10 miles from the Pacific Ocean, and benefits from the maritime influence, which moderates the temperature and makes it possible to grow the classic French grape varieties used for the production of fine table wines.

Prior to the opening of the superb Monte Xanic in 1987, winemaking in the Guadalupe Valley was defined by the mass-produced wines of Pedro Domecq and L.A. Cetto. Monte Xanic's five partners, including U.C. Davis-trained winemaker Hans Backhoff, believed the Valle de Guadalupe had greater potential.

The success of Monte Xanic spawned other ambitious boutique wineries with great expectations for the region. Hugo d'Acosta, longtime winemaker at the Santo Tomas winery in Ensenada, one of the oldest wineries in Mexico, found the inspiration to open Casa de Piedra; and the outstanding Chateau Camou, which is dedicated to the production of Bordeaux-style red and white wines, for a time employed the famed French enologist Michel Rolland as a consultant.

On a recent excursion into Baja (partly for the sun and sand, partly for the lobster and cerveza, and partly for the wine) I found myself navigating the breathtaking two-lane road from Ensenada to Tecate, which is the primary route through the Guadalupe Valley. Breathtaking because the absence of highway guard rails sometimes quite literally takes your breath away.

My first stop was the tiny bodega called Vina de Liceaga, where the production and selection are miniscule. An off-dry Chenin Blanc and a reserve Merlot were promising, though the over-ripe aromas of the Merlot were not particularly to my taste.

L.A. Cetto, well run and with high standards despite its size, was a different experience. Its tasting room and picnic grounds were teeming with tourists, but despite the crowd the staff remained in good humor and extremely helpful.

Much to my surprise Cetto poured an excellent Viognier, a white wine made famous in France's Rhone Valley. A Cabernet Sauvignon, a red Bordeaux-style blend and a Rose of Cabernet were all first-rate, too. I purchased a bottle of the L.A. Cetto Nebbiolo to take home. Though impossible to find in the U.S., I did run across this wine once in a wine bar in Paris. It's probably the finest Nebbiolo I've ever tasted outside of Italy.

Domecq was directly across the highway from L.A. Cetto, but it might as well have been a world away. The tasting room was dreary, which made it a good match for the wines. I wondered as I left if Domecq made better wines than it was pouring in the tasting room, but nothing I tasted during my visit offered the least bit of encouragement.

The highlight of my tour through the valley was a stop at Monte Xanic. As luck would have it, Backhoff was cooling off in the tasting room on this scorching hot day.

Backhoff is an old acquaintance. He and I have both judged at the Los Angeles International Wine Competition, and he came to San Diego a couple of years ago to judge at the San Diego International Wine Competition, where I am Director and Chief Judge.

He greeted me with a bit of a gleam in his eye, for he had a couple of special wines to share. Monte Xanic is well known for its Cabernet, its Bordeaux-style red and white blends and its Chardonnay.

On this day, Hans was on to something else.

"These are experimental wines, they are not for sale," he said.

One was a red blend of Aglianico and Nebbiolo, about 90 percent of it Aglianico. This is the most important red grape of southern Italy and produces a world class wine under the right circumstances.

"The Aglianico is doing beautifully," said Backhoff. "The cuttings came from a man locally."

The Nebbiolo Aglianico was exquisitely balanced and beautifully structured, a complex, world class red that's easily among the best wines I've ever tasted from Baja. The other wine that had Backhoff humming was a Petit Verdot, a gorgeous fruit bomb of a wine that reminded me of fresh blueberries.

"We usually blend this for color, but this was so good we had to bottle some on its own," said Hans.

I remember thinking as I left that I couldn't believe these two incredible wines were made in Mexico. Then I remembered my first visit to Monte Xanic many years ago. I went home with a bottle of Chardonnay and poured it during a blind tasting for a number of wine enthusiasts who met regularly at a local restaurant.

The Monte Xanic bested a stellar selection of French white Burgundies and California Chardonnays. As the winner was unbagged, one of the tasters, a confirmed Francophile, buried his face in his hands and cried: 'I don't believe I voted for a wine from Mexico over the Puligny-Montrachet!'

Au contraire, you better believe it, these guys are good.
--------------------------------------------------------------------
Email questions or comments to Robert at rwhitley@winereviewonline.com
Original Article

A Wine Outpost in Baja

2007-12-27T07:47:00.000-08:00

Sometimes quality isn't crucial to enjoyment

by Kim Marcus

The seven-seat, single-engine prop plane rolled to a bumpy stop on the gravel airstrip about 350 miles south of the U.S. border. No jetway or terminal, just a stiff wind, sparse shrubs and plenty of cactus. "This is really desolate country," said one of my seatmates, with a look of confusion mixed with fear on her face.

My wife, Wendy, and I were in Baja California, near the small town of Bahia de Los Angeles, which faces the Sea of Cortez, on the east side of the 1,000-mile long peninsula. We had signed up for a holiday week in the desert sun amid one of the richest and most ecologically important marine environments in the world. We were looking forward to whale-watching, prime snorkeling, desert rambles and magnificent vistas.

But not wine. Our base, called La Unica, was not your typical destination resort. It's comprised of a line of rustic thatch-roofed cabins and a central palapa facing an idyllic 1.5-mile stretch of beach on a deserted coastline. No fancy restaurants or belly-up-to-the-bar pools. A Mexican family would prepare our meals, backed up only by the promise of all the beer and margaritas you could drink.

At first it seemed there would be little chance of bringing wine. Due to the size of the aircraft, our baggage weight limit was just 20 pounds per person--barely enough for a change of clothes, shoes, windbreaker and a good book. Not a big beer drinker, I steeled myself for an excursion into the gustatory nuances of tequila.

Yet a wine lover should never give up hope, not even in the most remote of outposts (and "L.A. Bay" certainly qualifies). As our group waited for the launch that would take us on the hour-long ride to La Unica, I spied a mercado on the dusty strip that qualified as Main Street.

My thoughts immediately turned to wine. I knew that Baja had vineyards. Just north of Ensenada is the region called Guadalupe Valley, which qualifies as Mexico's best district for table wines. Indeed, not all of Baja is desert. On the trip south, we had flown over rolling uplands near the border that had turned an emerald green in the winter rains. I could see the distinctive grids of agriculture but couldn't pick out any vineyards.

In the mercado, next to shelves of canned goods and hot sauce, were some small display racks of wine. All the wines were from Baja: red, white and rosé. I searched for the Monte Xanic label, which I knew might offer the best quality. But no luck. I found wines from L.A. Cetto and from another label, called Calafia.

Time was running out. I must admit I flagged a bit faced with the bins of dusty bottles. "Hurry up, the boat is coming," Wendy said. This was split-second decision-making, and I was in the pocket after a shotgun snap from center. I quickly dismissed the whites--I thought they might be oxidized, or worse. The first bottle of red I looked at was a varietal Tempranillo, but I passed; they have a hard time with this variety even north of the border. Perhaps a Zinfandel would be the best choice--it would at least offer ripeness from the hot desert sun. But nothing on this count, either. So I grabbed a Cabernet from Cetto and a vino tinto from Calafia--I never did discern its varietal content--and sped to the cash register.

After four or five days on the beach--and plenty of tequila--it was time for wine. I had become friends with the family that owns La Unica. Fermin Smith is the patriarch of the clan, and he is proud of Baja's wines. We shared the reds together, and he in turn offered a rosé. I must admit, I didn't take any notes. I remember the thick, raisiny fruitiness of the Calafia blend. The Cabernet was lighter and characteristically herbal.

But Fermin and I toasted the coming New Year with gusto from our small vasos of wine. "Que rica," he said. "Muy sabroso," I replied. At the edge of civilization, wine had helped bridge two cultures and seal a friendship. That's 100 points in my book.

Orginal Article

MEXICO: Working Hard To Make A Better Wine in Baja California

2007-12-23T06:16:00.000-08:00

Top Mexican Wines Are Finding a Larger Audience

By Maria Finn

Legend has it that Hernan Cortez and his men exhausted their wine supply when celebrating the conquest of the Aztecs in the 1500s, so the Spaniards decreed that every recipient of a land grant must plant grape vines so that sacramental wine would be plentiful.

While Mexico is one of Latin America's oldest wine-producing countries, it is not well known for it. There is a legacy of protectionist laws that came out of Spain in 1699 that prohibited wine production in its colonies, particularly Mexico.

The Mexican War of Independence lasted from 1810-1821 and its earliest winery is still in operation today: Bodegas de Santo Tomas, opened in 1888 near Ensenada on the Baja California Peninsula. However, early wine made there tended to be sweet and of low quality.

In 1987 a small group of investors came together with the sole purpose of creating quality wine in Mexico. They founded the vineyard Monte Xanic on the Baja peninsula and achieved their goals.

Their wines have become well known in Mexico City, and according to Carlos de la Mora, who came from Baja to New York City to promote Mexican wine, they soon were served by former Mexican President Carlos Salinas at formal dinners held at Los Pinos, or the Mexican equivalent of the White House.

With the bar raised, Bodegas de Santo Tomas hired Hugo d'Acosta. This Mexico City native received his doctorate in enology in Montpelier, France, and then worked in wineries in Italy and California's Napa Valley.

He turned the winery around and then founded his own, Casa de Piedra, in 1997. He is now working with partners to open more boutique wineries. The first, Paralelo, has recently opened. He also started a winemaking school, Estacion de Oficios del Porvenir, to train a new generation of Baja residents in winemaking traditions.

According to Rodrigo Ofner, the head of the food and beverage at the Maroma Resort and Spa, viticulture in Mexico has persisted, and today there is a renewed interest in Mexico's wine industry.

"You're seeing many more Mexican wines being served to tourists in the luxury resorts of the Yucatan," he said. "But much of the upswing in popularity is due to an increase in interest by middle-class Mexican families, especially in Mexico City."

De la Mora explained that right now is a very exciting time for Mexican wine. More and more vintners are being drawn to the winemaking regions of Mexico and better wines are being produced.

"This is still a work in progress," he said. "Most of the wineries are very young, under 20 years old. There's a lot of potential here. Mexico is working to find it's own style in the world of wine."

For more information about wines in Baja California, visit: www.enswine.com
For Real Estate Info in the Baja Wine Country, visit www.discoverbajarealestate.com

Go to original article at ABC News