This is Ava's approach to all of her favorites, a dedicated fanaticism that is dangerously contagious. "I told Adrian that whenever his Nebbiolo is ready he is to call me, day or night and I will be here immediately to drink it, even if I'mm in my pajamas," she says of the anniversary wine. Its spiciness pricks your tonsils going down and it was by far our favorite.Īva fell in love with this winery on another tour out with clients. As a special treat we sampled their Nebbiolo, barreled in 2008 and slowly aging to perfection for their 10-year anniversary in 2018. Retorno, that Roberto describes as their most "cared for" wine, has a ruby red color and a hint of fig in the mouth.
We tried their Pluchas, a lightly sweet and peppery blend of Grenache, Zinfandel, Tempranillo, Nebbiolo and Syrah, and sampled Palabra, a nutty 100% Zinfandel that spends 12 months in barrel.
The place's young vibe is contagious, maybe because of the students and maybe the winery itself has only been around for about 6 years. Wine tasting here is a casual affair, with the bar tucked into one corner of the vineyard's production room, back-lit with red lights through a wall of wine bottles, giving it an urban neon feel.
Roberto and Mario, two former students, ran our tasting.
#LECHUZA TACOS HOW TO#
The day we visited there were half a dozen young students learning how to make wine ecologically. García is a professor in the local enology program of the Autonomous University of Baja California. At the Retorno winery they source all their grapes from dry-farmed vines, meaning no extra irrigation techniques are used and the grapes receive their only moisture from what little rain arrives each year in the valley, the morning dew, and the ocean mist that floats over the mountains from the pacific ocean. The winery is built from 100% recycled materials and adobe bricks.Įnsenada has been officially in drought for the last five years. The Vinícola Retorno is a project of Adrián García, a winemaker dedicated to sustainability. Our second stop took us down a back road and into a gated vineyard we would have never found on our own. Their wines reflect the spiciness of the pirul trees that grow on their land, the minerality of the thousand-year-old sediment in their soils, and the warmth and softness of their hospitality. Adam is the energy power house, working their ideas to fruition. Kristen and Ray are the dreamers, planning experiments and thinking big, Patricia is their grounding force, keeping them level-headed and realistic. Each wine had a personality all its own, just like the wine makers that sat in front of us. Everything we sampled, from their creamy Oak Chardonnay to their earthy, dark fruit Nebbiolo, blew us away. Lechuza wines are elegant and complex, most aged 24 months in barrel, giving them a depth and flavor that none of the other wines we tried could compete with. They gave us a tour of their compact production area and sat us down under the shade to try some of their favorite vintages. We were met by owners Ray and Patricia Magnussen, and their daughter and son-in-law, Kristen and Adam. This stunning and poignant novel from debut author Laekan Zea Kemp explores identity, found families, and the power of food, all nestled within a courageous and intensely loyal Chicanx community.We drove into the Lechuza vineyard just as the heat of the day was beginning to mount. Together, Pen and Xander must navigate first love and discovering where they belong in order to save the place they all call home. But when both the restaurant and Xander's immigrant status are threatened, he will do whatever it takes to protect his newfound family, and himself. For him, a job at Nacho's is an opportunity for just that-a chance at a normal life, to settle in at his abuelo's, and to find the father who left him behind. Xander Amaro has been searching for home since he was a little boy. But then she meets a cute new hire at Nacho's who sees through her hard exterior and asks the questions she's been too afraid to ask herself. When she confesses a secret she's been keeping, her world is sent into a tailspin. But her mom and dad have different plans-leaving Pen to choose between not disappointing her traditional Mexican American parents or following her own path. Penelope Prado has always dreamed of opening her own pastelería next to her father's restaurant, Nacho's Tacos. I'm Not Your Perfect Mexican Daughter meets Emergency Contact in this stunning Pura Belpré Honor Book about first love, familial expectations, the power of food, and finding where you belong.
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