Yesterday we stared with an appointment for tasting at Le Chuza. Our host was enthusiastic and loved working for this winery! They started production in 2003 and now have 1.5 acres, 9 staff, and produce 3,000 cases annually. We heard a bit about the history of wine in the Valle, which solidified what we had been told by our tour guide on the first day. Then we got busy tasting wines. Of note, the 2017 Chardonnay is sourced from just south of Ensenada, giving the vines a coastal breeze. They produce just 500 cases, fermented in stainless tanks and the resulting wine has green apple, papaya, banana on nose with full flavors of apple peel, papaya, pineapple, and bright acidity. I could instantly see this wine pairing perfectly with the fish tacos we had on our first day here. And it would be even better with a touch of mango salsa – yum! Next came the 2016 Chardonnay they call their “winter white” with production 66% in stainless & 33% in neutral oak. The same tropical flavors were present, with a hint of vanilla and leche with a little lower acidity and a creamy finish, which undoubtedly comes from the oak presence. Then we moved into their red wines. The 2014 Amantes is a blend of 45%Cabernet Sauvignon withMerlot, Tempranillo, Nebbiolo and Graciano, all estate grown. The wine spends 2 years in oak, both new and neutral, and the production is 1,000 cases annually. The blend changes every year, and this year reflects cooked berries, baking spices, and a vanilla bean finish. The 2015 Cabernet Sauvignon is estate grown, spending 37 months in new American oak barrels. A total of 2 barrels of wine was produced from this vintage and we found good mineralogy with balanced tannins, stewed blackberries lingering on the finish. And finally, the 2015 Tempranillo, which also spent 37 months in new American oak. A total of only 50 cases were produced and this was a delicious wine. It was a bit more delicate than I’d expect from a Temp, with cocoa, a latte coffee, and vanilla, with butter feel on the finish. We thought this was a great wine, but not a good comparison to the Texas Temps, so we didn’t bring a bottle home. Our host gave us some good recommendations and we followed his suggestions for the afternoon.
Once we left Le Chuza, we ventured just down the road to Casa Magoni. The project is owned by an Italian wine maker and his family. The use only grapes they personally grow, to keep a handle on the quality of their fruit. We enjoyed their wines, but they were blends that we cannot find made in Texas, and thus won’t fit our tasting profiles at Perspective Cellars. If you ever get a chance to try their wines, do! I did bring home a bottle of Nebbiolo, and their balsamic vinegar made from Nebbiolo grapes. Can’t wait to cook!
We had lunch at Finca, which was recommended by our good guy at Le Chuza. It’s a lovely outdoor area with fantastic food. The mesquite grilled quail went perfectly with a local Cab-Temp and we enjoyed a leisurely lunch.
Afterwards, we ventured down the way to Monte Xanic. This is an impressive new facility, completed just last year. They have been making wine for 32 years and with 1 million bottles in annual production, they are the third largest producer in Mexico. Years ago, on a trip for our anniversary, we had our first Mexico Cab, and it was Monte Xanic. It was this experience that led us to have an open mind about wine in Mexico, and we’ve enjoyed many different producers since. Our host took great care of us, and we brought home a bottle of Cabernet Franc that we’ll save a few years and maybe enjoy at a future anniversary.
Our dinner after wine was a reservation at Laja. This is one of the oldest restaurants in the Valle, having opened 18 years ago. My hubby found them online, but once we were in the area, several people told us dinner here was a must!
We arrived early and were seated promptly. In the center of the room sat 5 business men, in casual dress, enjoying their appetizers and wine. The restaurant is set in an charming older home, with creaky wood floors, white plaster walls, and an enormous stone fireplace, complete with fire on this evening. We were given the option of a four course or eight course tasting menu, with or without wine pairings. We each chose the 4 course with wine, and they gave us each 4 different courses, so we could share. The cost was $85 USD per person – and let me tell you, we believe good food is worth a pretty penny, but this dinner blew us away for the price! Benjy started with a lettuce salad with vinaigrette and sheep cheese and he raved about the salad. I enjoyed a butternut squash soup with fresh lobster. Both were served with the Bodega Barisal Grenache Blanco. The next course included striped bass carpaccio with fresh sea urchin and sea beans, plus ravioli with yellow cauliflower and spinach. The wine was Vinas de Garza’s Chardonnay. The bass was basically sushi, but served in a style that didn’t look Japanese, yet Benjy didn’t try it. And his ravioli was delicious – even though it was covered in vegetable puree! Next we indulged in local lamb cooked medium rare, with purple Napa cabbage and tender carrots, served with Ulloa 2009 Cabernet Sauvignon, Petite Syrah and Grenache blend. This was a fantastic pairing! My local fish was caught that morning and served pan fried with sweet peas, asparagus and peppers and paired surprisingly well with the Ulloa Tempranillo. I absolutely love when a chef and wine curator think outside of the box of the traditional pairings and put a red wine with seafood. For dessert, we enjoyed a fizzy glass of Bichi Pet Mex, which is a take on a rose Pet Nat sparkling wine, and this was spectacular. The bottle label is the sketch of a masked lucho libre wrestler! With the bubbles, we shared an orange sorbet and a pumpkin and purple cauliflower ice cream. Let me tell you, we’ve eaten as some fantastic restaurants in 8 different countries with some very large price tags on their tasting menus, and this was hands down our best experience peso-for-peso!