La Gorda Yori

Was initially made from Moscatel (thus the name, which means “fat and wide” due to the grape’s size), but as of 2019 it now comes from mostly a dry-farmed parcel of Chenin Blanc planted in the 1980’s on granitic soils in Tecate, which was abandoned a few years after planting and recently revived by Noel and his team, and bits of Sauvignon Blanc and Moscatel, which were blended in to balance the ripeness of the Chenin. The grapes are hand-harvested, de-stemmed, and fermented with wild yeasts in concrete tinajas (amphoras), with 3 months of skin contact before pressing. The wine is raised over the winter and bottled without fining, filtration or added SO2 (starting in 2019).