The Santos Brujos Estate:
- Santos Brujos is one of the few wineries in the region that has taken the steps to become certified organic and biodynamic. Certified by the CCOF, USDA and Demeter, they perhaps more dedicated to this approach than anyone else we have seen thus far. Even the name "Santos Brujos", which translates to "Saintly Witches" makes reference to the practice prescribed by Rudolf Steiner, (the founder of Biodynamic farming) by which the amendments to the soil and plants are prepared and stirred at length by hand.
- All wines come from estate vineyards that are organically and biodynamically farmed.
- All of the wines are made in a 'natural' style with native yeast fermentation, no additives, and have very minimal sulfites added at bottling for stability.
Total production: 5 wines, 2,000 cases
2018 Ananda - Santos Brujos
Tasting Notes and Drinking Window:
The fourth release of Ananda, the ultra-premium project of Santos Brujos is made from individually selected grapes that represent the best of the best from the vintage. A 1,000 liter cuvee that amounts to 990 bottles, this is one the best efforts Mexico has to offer.
Grapes for this cuvee are individually selected. That's right, each grape is pulled off it's cluster and considered for this wine and since they only make 80 some cases of it a year, it goes without saying that the selection process is extremely discriminating. Only the best of the best make it in.
The Anada cuvee is always built for long term aging, but the 2018 is softer right out of the gate than previous vintages. Winemaker Luis Pecina seems to be constantly dialing his approach to the expression of Tempranillo on the particular piece of land.
82 cases madeDrinking window: Now (1 hr decant) - 20 years
Vintage:
2018
Blend:
100% Tempranillo
Producer:
Santos Brujos
Winemaker:
Luis Pecina Garcia - Spanish born, lives in Mexico
Vineyards:
Valle de Guadalupe - Estate vineyards, located in the center of the valley approximately 10 miles from the Pacific at an elevation of 950 ft. Soils are a sandy clay marl.
Winemaking:
Extended maceration of 3 days then fermented on native yeasts in French oak barrels, racked and aged in new French oak of the absolute highest quality for 12 months . Bottled unfiltered.
Sulfites: 13 ppm
Farming:
Biodynamic, organic, sustainable
Alcohol:
13.5%
