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
2020 Ananda - Santos Brujos
Tasting Notes and Drinking Window:
Another hot and challenging vintage gave wineries yet another chance to define themselves on the quality to quantity axis and Santos Brujos landed again on the quality side. A smaller production than “normal” but truly fantastic fruit. This vintage more than others is going to enjoy time in the bottle to soften out and open up to the consumer, but as with the rest of their vintages very little makes it past the first couple of years. Just too tempting on release! This is even more true in the case of the Anada bottling where only the absolute perfect grapes make it into the barrels. Since they make no exceptions for less than perfect grapes for this wine, there is less vintage variation than in the other bottlings. It's just the best the land possibly give year after year.
82 cases madeDrinking window: Now (1 hr decant) - 30 years
Vintage:
2020
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%
