2018 Bichi Pet-Mex
Vineyard/Cellar Stats: organic farming, dry-farmed, 69 year old vines, sandy, granitic soil, 1100 foot elevation, just a few hours skin contact before pressing, made in the méthode ancestrale; undisgorged, no added so2; 332 cases; 12% ABV
Winemaker: Jair Téllez and Luis-Antoine Luyt
NEW VINTAGE ALERT! Jair Téllez, 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!). In the meantime he’s also opened a casual dining spot in Mexico City with an entirely natural wine list – one of the few in the entire country. Jair’s winemaking 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 the last vintage, no so2 whatsoever. These are Mexican wines of the future! And in our opinion, some of the best wines made in Central America today.
The Bich Pet-Mex pétillant-naturel has become a cult favorite, selling out instantly. We completely missed out on the last vintage (LA bought it all!), so we've been dying get our hands on more of this sparkly Pixie juice. It's softly fizzy and sweet-tart, almost healthy tasting, like you juiced watermelon, rind included, with strawberry and cucumber, then mixed in some kombucha for a touch of funk and fizz. Frivolous party wine meant for slurping and sharing (after we're done social distancing) - or better yet, drink it all by yourself now, because who couldn't use some fun and frivolity these days?