Mexico has been producing wines about as long as anyone in the Americas, and Valle de Guadalupe in Baja California is their premier wine growing region. The warm desert climate, tempered by the cold Pacific... Read More

Mexico has been producing wines about as long as anyone in the Americas, and Valle de Guadalupe in Baja California is their premier wine growing region. The warm desert climate, tempered by the cold Pacific Ocean and its decomposed well drained soils are perfect for producing wines in a dizzying array of styles. Unfortunately, the predominant choice has been to produce wines that are very rich and powerful, aged in a lot of new French oak, destined for the steak houses in Mexico City and San Diego. Napa Valley of the South if you will. Many are well crafted yet speak nothing of the soil, climate or traditions of this unique and beautiful place.

This is how Taylor Grant, Conner Mitchell, and Christopher Miller, three sommelier friends from California, felt about the wines that they had tried from Valle de Guadalupe. Five years ago the three, on a whim, took a trip down there and immediately felt a strong connection to the place. On their last visit of their trip they stopped to taste at Bodegas Magioni. Unlike many of the producers in the area that work with more traditional international varieties (think Cabernet) Magioni had over 20 european varieties planted throughout. Originally from Valtellina, Italy, since 1965, Camillo Magioni has been a pioneer of the Baja wine industry. He is one of the few producers in the Valle dedicated to organic farming.

In 2017, Tresomm was born as a collaboration between these three young Californian wine professionals and perhaps the most intrepid grower in all of Baja. They made trial wines from all of the different varieties and landed on Grignolino, Aligoté, Falanghina and Touriga Nacional.
They believe that these varieties are capable of producing wines that best capture Baja’s terroir. They enhance this by keeping the winemaking minimal and only using neutral oak or stainless steel vessels.

While all the wines from Tresomm are true to their varieties, they all share mouthwatering acidity and an ocean air salinity. They are deliciously easy to drink but with enough mineral complexity to keep you interested. Mexico’s food scene is arguably the most exciting on the planet. Tresomm is here to tell us that Mexican wines can be too.