A blend of Cabernet Sauvignon, Tempranillo and Syrah, this is a remarkable, smooth combination. Carrodilla is said to be the first certified organic and biodynamic vineyard in Mexico. A UC Davis enology grad, winemaker Gustavo Gonzales fermented this wine in open top stainless steel and aged it in a combination of French and American oak for 9 months. All parts work well together with Cabernet’s black fruit and structure complimented by a light touch of spice and pepper from the Syrah and back flavors of tobacco and good acidity likely contributed by Tempranillo. That’s a guess, of course, but the fact remains the wine comes across as multi-layered, seamless and balanced.
Finca la Carrodilla, Valle de Guadalupe (Baja California, Mexico) 2020
By Norm Roby