Byron C Mayes

8.9

Dark, glass-clinging purple with near black core. Inviting nose and full palate of natural blueberry jam (without canning sugar) and drying blackberries. Medium acidity and medium minus tannins lend support to an otherwise "chonky" mouthfeel. Finish is brief and a wee bit Louisville slugger. My first wine from Mexico (Guadeloupe Valley, Baja California) turns out to be a quite satisfying drink. Not a blockbuster by any means, but well within typical style for the variety from a warm climate. And a good value at twelve bucks. Drink within the year with meatloaf now or burgers from the grill next cookout. — a month ago

Randall Brater

9.0

This needs air. Let it open for a few hours before tasting. Quality representation of merlot. — 3 years ago

Randy Fuller

9.2

This lightly tinted greenish wine brings a nose that is heavy on the minerals, with citrus and a slight floral aspect. The aroma is dominated by a beautiful savory sense. On the palate, very mineral-laden, great flinty salinity and a savory finish. The nice acidity makes it a great Wine to pair with seafood. I had mine with a lovely quiche Lorraine at Monsiour Marcel’s in L.A.’s Farmers Market. My wife loved it and immediately wanted to make a cocktail with it, using Creme de Cassis. We may just do that. — 4 years ago

Amelia

9.0

Floral front light body but very good — 10 months ago

Amanda B.

9.0

Not much character, but drinkable — 2 years ago

Arai Buendia

9.0

What a surprise for a Mexican Nebbiolo! Medium bodied and spice like — 4 years ago

Cesar Garza

9.0

Suave aroma delicado sabor excelente — 4 years ago

Randy Fuller

9.2

This wine is yellow-gold in the glass. Aromas of apple, apricot and mango are tinged with a bit of funky earthiness. The palate shows ripe fruit and oak effect which are nicely balanced. The mouthfeel is lush and creamy, and acidity is in the medium range. The aftertaste leaves apple and citrus notes. Salad is an easy pairing, but I'd love it with a creamy risotto. — a year ago

Joseph Misiti

8.9

It tastes like the back of a fucking L.A. school bus. Now they probably didn't de-stem, hoping for some semblance of concentration, crushed it up with leaves and mice, and then wound up with this rancid tar and turpentine bullshit. — 2 years ago

Joel Uribe

10

Great Mexican wine from Baja California!!! — 4 years ago