2015 Bichi Dry Muscat ‘La Gorda Yori’
Region: Valle de Guadalupe < Baja California < Mexico
Grapes: Moscato di Canelli
Vineyard/Cellar Stats: Organic/biodynamic farming, sandy loam soil, fermented 15 days in stainless steel.
Winemaker: Riccardo Baldi
Jair Tellez, chef of the progressive Laja Restaurant in Ensenada, Mexico, is the guy behind Tecate-based Bichi, the only known natural winery in Mexico. A few years ago, he left his post as chef at a Top 50 San Pellegrino Restaurant to resurrect old vines in Baja and make delicious, authentically made wine from grapes suited to the climate, with awesome label art (bonus!). Jair’s partner in crime is Luis-Antoine Luyt, pioneer of natural winemaking in Chile, so of course they’re working naturally: organic farming, native yeasts, and as of this vintage, no so2 whatsoever. These are Mexican wines of the future! And in our opinion, some of the best wines made in South America today. “Bichi” is slang for being naked, and this dry Muscat is just that: pure, raw and a bit wild, and almost over the top, but with a strong backbone of acidity to keep the fruit in check. Think overripe pineapple on the grill. Crazy, delicious wine that should be drunk now, as an aperitivo, or with fish tacos with mango salsa, or guac with fresh tomatoes, or anything Mexican.