The Corona Estate
- A family owned and operated winery in the heart of Valle de Guadalupe, established in 2011, Corona del Valle works with 9 varieties of grapes all of which come from their organically farmed sustainably run vineyards.
- Focus is on monovarietals, with fastidious attention to detail in the vineyards and making very pure honest wines with no corrections.
- The winery is designed with the utmost orientation to sustainability with forward thinking elements such as a rooftop solar array that provides enough energy to run their entire operation, and buried drip irrigation lines to reduce loss from evaporation to almost zero.
Vineyard Details:
- Soil type: Decomposed sandstone and red clay
- Elevation: 1000 ft
- Vine age: vines planted in 2011
- Farmed organic (not certified)
Total Production: 9 wines (additional reservas in some vintages), 8,000 cases
2017 Reserva Petit Verdot - Corona del Valle
Tasting Notes and Drinking Window:
While there is almost none of this to go around, people who want to see the heights the Petit Verdot can reach in Valle de Guadalupe need to get their hands on a bottle of this wine. Rich and structured and built with an elegance that’s actually challenging to comprehend as a monovarietal, this wine has the body and balance to last 15 years at least and will evolve beautifully during that time. This is honestly the kind of wine, I’d recommend getting a few bottles of so you can taste it every 5 years and witness the evolution. Very impressive wine.
50 cases made
Drinking Window: upon release (with decant) - 15 years or more.
Vintage:
2017
Blend:
100% Petit Verdot
Producer:
Corona del Valle
Winemaker:
Ricardo Espinoza - Mexican
Hector Corona - Mexican
Vineyards:
Valle de Guadalupe - Estate vineyards in the center of the valley at an elevation of 1,000 ft. Vines are 6 years old and planted in soil of decomposed sandstone mixed with red clay. While not certified, the vineyards are farmed organic.
Winemaking:
Fermentation occurred in stainless steel tanks with seeds and skins over a period of 4 weeks. After fermentation the wine was moved to French oak barrels (blend of 1st and 2nd use) and aged for an additional 24 months. After bottling, the wines were aged for an additional 24 months in the bottle before being released.
Sulfites: 35 ppm
Farming:
Organic, sustainable
Alcohol:
13.9%
