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2019 Bichi Rosa

2019 Bichi Rosa

Region: Tecate < Baja California < Mexico

Grapes: Mystery blend (likely Dolcetto, Lambrusco, Mission and 3 others that remain unidentified)

Vineyard/Cellar Stats: Biodynamic farming, dry-farmed, 100 year-old
own-rooted vines on sandy, granitic soil at 2400 foot elevation,
fermented in 450L concrete ‘tinajas’ (amphora), then aged in stainless
steel; bottled unfined/unfiltered with minimal added SO2; 12.5% ABV

Winemaker: Jair Téllez and Luis-Antoine Luyt

Bichi refresher, ICYMI: Jair Téllez, chef of the progressive Laja
Restaurant in Ensenada and two cool places in Mexico City, is the guy
behind Tecate-based Bichi, the first 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 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
tiny drops of added so2 as the only additive. These are Mexican wines
of the future!  And in our opinion, some of the best wines made in
Central America today.

There's a bit of mystery with some of the Bichi wines, as they have
yet to identify the grape variety/s growing in the San Antonio de la
Minas Vineyard, where the high elevation and its proximity to the
Pacific Ocean temper the warm Mexican climate.  Made from these
mystery grapes, this rosé is a gorgeous hazy, neon coral color in the
glass, and it smells like red apple skins and crushed raspberries on
asphalt. It's creamy and round in the mouth, with pithy grapefruit,
underripe strawberries to it balanced and a pleasant funk that is
swept away on a wave of bright acidity.   Refreshing, intriguing and
super interesting, this is a wine we can't put down.  Staff fave!

Regular price $28.00
Regular price Sale price $28.00
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