100% Cabernet Sauvignon from Guadalupe Valley, Baja California Mexico.
SRP of $39 but available for as low as $20. Sample received courtesy Wines From Baja for review purposes.
From the winemaker:
“This wine is made from Grulla Valley grapes, located very near San Vicente Valley. The vineyards are actually situated in clay soils.
Rich in color, you will notice plums and green pepper on the nose and showcasing dark plum and cherry flavor. The oak aging adds character and firm tannins.
It goes well with red meat, beef, duck, lamb, roast chicken, wild game; pastas, pepper, mushrooms, squash, or earthy sauces, meat stocks, mustard.
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14% Alcohol”
When you think of alcoholic beverages from Mexico, wine is probably pretty far down the list…quite a ways after tequila and beer. You may not realize (as I did not) that there is actually quite a history of winemaking in the Baja California region. As is the case in many areas of the world, winemaking was spread throughout Mexico by Spanish missionaries beginning in the 1500s. Despite this lengthy history it really wasn’t until the 1950s that winemaking began to flourish in Baja California. Even today, production remains relatively low but it is claimed that the quality can be pretty good. Based on the one wine I have to sample, I would tend to agree.
The 2007 XikBal Baja Cabernet Sauvignon begins with a very aromatic and enticing bouquet that really draws you in. Plums, black cherry, roses, cinnamon, nutmeg and vanilla are a few of the complex aromas. This medium-bodied wine has good flavor that is definitely not overdone — it’s actually a bit subtle which is rather refreshing. Interestingly, the floral notes from the bouquet carryover when tasting. Some soft tannins lead into a dry finish. Quite good and no worm!
See a listing of local retailers selling this wine here.
