Vinísfera Podcast 06: Hacienda La Lomita, high quality winemaking approach.
In Home , Podcast - June 21, 2010In this episode we talk to Fernando Pérez Castro, Reynaldo Rodriguez of Finance and Hope Lomita-Cava Mendiola-Moon about his role in the Mexican wine moment, the focus of the winery and many other things along the way.
The producers of the now-iconic, though young Mexican wine labels Sacred and Pagano, sit at the table to discuss quality Mexican wine, while Hope we talk about their encounters and conflicts with the consumer.
The wine tasted, Pagano, is a 100% grenache from old vines of 70 years. Color red with garnet overtones, clean and bright. The nose shows ripe red fruit mainly, well accompanied by spices like cloves and some vanilla. The palate confirmed the fruit and adds a final taste of bitter chocolate and coffee. Is balanced, complex, intensity and medium-high body.
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Links related to this episode:
- Hacienda La Lomita, Website , Facebook.
- The grape Granach
- Cava Moon: Website.
- Wine LSMS: Website.
Away Team:
- Hope Mendiola (Cava Moon)
- Fernando Perez Castro (Owner, Hacienda La Lomita)
- Reynaldo Rodriguez (Winemaker, Hacienda La Lomita)
Team:
- Alvaro Jose Gomez
- Gerardo Lammers
- Carlos Valenzuela
Production: Production Digital Aurix
Some photos of Hacienda la Lomita:
14
Very entertaining the talk, very sharp Esparanza comments.
Have captured my interest. But not for what they said but it would not comment vintners, that is for them their terrunio. Because if I win a penny for every time I hear that this or that hold works by the highest quality, the fruit Lavinia old, seeking a strong identity, do not skimp, that wine is world class (?) , etc. - If for every time I've heard or read those words I could earn a penny, I would be millionaire today.
(CONTINUED)
For wine is the terrunio must be expressed consistently, something that wines are not from the area or region. If the color is uploaded Pagano (I spend much time on the subject), warm and has notes of ripe red fruits, jams, over-mature (sic) on the palate is bold and has notes of dark chocolate (sic) and I fainted by power (sic), well, I do not know if that is the terrunio but I've heard it 100 times and I've tasted many others.
(STILL does not let me because the other!)
I was left wanting to hear what types of soils and climatology have in their Lavinia? like the site? and because it would be better or different? drain well? better retains little water? this hillside? to altitude? happens at night? when and how ripe the fruit? there are differences in the lots? determining their decision to pick? that is different from your other tannins garnachas the area? what risks are willing to take hold at the time of pruning, pick, vinificarm, etc? his clone or mass selection of Grenache is best suited to the type of soil? characteristics that occur? because instead of bleeding the juice yield even more control, if they are looking for concentration? the bleeding, then vinified in pink? They are at best silly questions, but questions at the end which I, as a consumer, I understand the terrunio help to give me an idea of what to expect from him.
(CONTINUED because they let me do another one!)
I repeat: the wines of La Lomita caught my attention. But I would ask, if I may, a little humility when his position came in a "global platform" of quality and competition (sic). This distinction gives (or denies) the time and nothing but time. Be asked if Priorat and Montsant not.
Greetings to all,
Daniel, thank you very much for the comments, in effect failed to delve deeper into more technical topics, there gradually took her to the Podcast and each episode you learn something, so ready for the next installment we promise a little more technical data , and I will pass your comments to the friends of La Lomita. Thanks again!
Vinísfera Hello friends,
Very interesting and entertaining podcast on this wine project, whose products have not yet had opportunity to test, but as you hear the passion of the people behind these wines seems to try them.
It is important that the winery has a separate identity based on his vision as a company and the type of wine they wish to offer to the market,
Consumers definitely going slowly learning the culture of wine. It's a slow and long-term, the first phase is that people dare to try, to take off myths and prejudices that will define what you like and what does not and enjoy each cup, which I think the essential to uncork a bottle.
In general it is great to hear of projects that are brewing in Ensenada and that through this medium we learn about his philosophy, as to find the wines you can make an interpretation, staff them.
Greetings!
Dr. Salsa
My recent post My Mexican National Team
Thanks Dr,
It is well chido hear such different approaches from winery to winery, this gives a richness to the wine very good Mexican. Many approaches are even contradictory but as everyone continues its roll, and most are very good.
I recommend looking for these wines, if not take Dumas, NDV or who operate there, but you find out and here I put it,
Health
Carlos Valenzuela
Greetings to Vinísfera race. I like this episode we know about a new Mexican wine, Cohen says that as well, just being there in Ensenada is like one you'll know what they do, so I think this podcast valuable it makes known to surfers .
Being a new winery not think there's still many people who have already proven their wines, as well as understanding that has been little bottles, so we have to cash them to look for agencies over and taste them.
Via Twitter Cohen had told me a little about these wines and reaffirms that give them some time in bottle, a couple of years if I remember correctly. Sure, open a bottle right now and the other in two years to see how it evolved.
About Grenache grapes, it seems that you are holding flight Ensenada. Vinisterra has its Notes 1 which is of this grape, and yesterday I tried Arantza, a new wine Saul Martin del Campo also in this strain. Hopefully it will be well on our land, with its own characteristics (but no salt note, please).
One final comment: this refers to which they invited the two gentlemen, for coming to talk about his wine and his winery, but hope not presented as Sommelier or not said specifically what was your goal in this episode. Need to make that reference, because at least I did not became clear.
Greetings.
Rafa thank you very much for the comment!
Look for these wines are worth, I would like to see you soon at @ enosphera. On the other hand I also agree with you that missed the introduction to Hope, a sommelier and wine selling Ochoa long time and has been in charge of the cellar restaurants like artichoke hearts. For me I find it relevant by having a voice at the table who might know a little more restaurateurs and a type of consumer, but also show some points of view that perhaps are not quite in line with the state current and new wine culture that are shared by many restaurateurs, importers, distributors, etc ...
Thanks for the comment!
Hi Rafa, sometimes the only goal is to share this wine and a chat, perhaps with controversial or not, but asking questions, exchanging views, and know "the other" a little more (to see if we have a little wider the "big picture"), we already know that on some issues, we will never all agree.
As far as my dark influence on this production is concerned, I commented that we try to be as informal, spontaneous and less "pull-net" possible-there are enough of the latter.
We hope that when we invited producers or vintners does not become an infomercial-like space, where only concerned about how great you are this or that product. Instead we strive to carry on what they call "freedom of doubt". And remember that acts of faith and dogma have no place here.
The opportunity to include Hope was given spontaneously, and the truth is always worth taking chances like this, where someone who knows the subject, and has his opinions with which we agree or not, feels the table and contribute to the debate.
Will agree with me, I assume, that in the tastings, meals and tastings (and even social networks), you meet new friends, or at least interesting people who share the occasion and no agendas, no greater purpose. Is not it?
It is health weekend!
Hacienda La Lomita is a project to which we must pay attention. It has excellent wines, but being a new project for my taste, take the wine before its time. Their wines (Sacred and Pagano) is all matter to evolve and not go to market as "young". This father that the world knows how to do the wine and the vision of the house ... but if they can come to Ensenada to see, so much the better! hehehehe
On the types of consumers, mmm ... that they are not prepared to make wine ... not like I am not convinced, I have to give more analysis that ...
Ah! something that if I did not like was that the girl spoke of Late Harvest as something less than the dry wine ... cheesy, the complexity that can give you a high quality Late Harvest is creepy, is not a wine for everyone, nor the sugar level, nor the complexity that can have.
Ah! and I think the importance of wine ... like ... that was left over. more transcendent than the wine, the chela, the people, the bread, the people, cheese, sake, I can go, as they were projected to be the product you do ... but I think this topic is for another place.
In general super chida perspective for those who do not live here, Ensenada
My recent post KWV Sauvignon Blanc 2008
Thanks Carlos!
Agree with you that La Lomita is a project that must be targeted, the winery is really cool and I like their approach to winemaking. Also prices are not as high, if I mistake not pagan (old vines grenache) should ride 350 pesos in GDL, which to me makes it a very good place in the Mexican Comparative Value.
Greetings from GDL.
Carlos Valenzuela