This wine is layered like a cake, built on a solid foundation, layered with ideas, and frosted with a potential for growth. This project was realized by three friends Chris, Taylor, and Mitch, who had already been well established. Most Americans and beyond associate crossing the Mexican border with Tequila-soaked drunken nights. However, brave driving further inland to the Valle de Guadalupe and you’ll turn the blackout night into a revival. Roughly translated to the Valle de Guadalupe (the Road to the Guadalupe Saint), it is your time travel to the most revelatory wines of Mexico. These three, instead of a Revolution street blackout, decided on the road to the patron saint of wines. A weekend trip between the threesome isn’t a bad time to come up with an affordable bonafide project to create their own wine label.
THE BASE OF THE CAKE
Meet Camillo Magoni of Magoni Wines. This Pisano is from the Valtellina region of my country Italy. He wanted to relocate his family and saw the extraordinary potential of Baja, Mexico. For Camillo, he felt right at home to plant wine grapes without abandon but in general, made great wine!. I will say he has been a maverick in this area since the mid wild child sixties planting and making wine from European Varieties, WOW! Well, It’s not really clear how these three gravitated towards their revival with Camillo, but let’s put it this way I think: they were drunk, had deep pockets and it helped they were already established… isn’t that the American dream way?… establish yourself and invest????? I do applaud these three amigos for believing in Baja Mexico to invest their time and money into a time-honored winemaker Camillo and a region that has been exploding in the world of wine for some time now and centuries before.
DESCRIBING THE INGREDIENTS BEHIND THE THREE LAYERED CAKE
This guy owns a winery in Monterey, Ca called Seabold Cellars and consulting winemaker to Tre Somm.
Is a Gorgeous Sommelier and has many respected accolades by those in the industry: OMG Scopa Restaurante, most important, is by the esteemed Food and Wine magazine.
Mitchell is a former wine salesman bar player and a restaurant owner in Los Angeles!. He is on the business side of the label.
( READ MY FULL ARTICLE ON THE HISTORY OF THE VALLE DE GUADALUPE HERE)
THE WINE RAT
This phenomenal wine was found at my favorite wine shop, HI TIME WINE CELLAR, in Costa Mesa, CA. Wines like these are unfortunately hard to come by, but thanks to Tre Somm, they are just one of the few visionaries that are giving wines made in Mexico the respect they deserve. The crazy world of wine distribution between the United States and Mexico is a sad situation. We Americans had a “thing” call Prohibition from 1920-33 and have never let go of the stupid burocriacies. Then after Prohibition, our government decided to create a whole other nightmare called “The Three Teir System. It further limits our fifty states to coexist with each other and not allow wine or ANY alcohol to be shared into certain ignorant states. Can you imagine this has been happening since 1933?! It almost feels like our covid lockdown except with PC Standards (OUR ACRONYM FOR POLITICAL STANDARDS).
Anyways what was the point of all of that, we all know Americans love their alcohol. We are not shy to admit it and proudly know ways to hide ways to imbibe. I never dive into politics, because I really just don’t care about the drama in our “Ring Freedom” Democratic system. However, I get frustrated when I want to introduce to you my readers a wine that has to jump hoops to immigrate into the US. Mexican Immigrants have it hard so do the fantastic wines that want to cross the border. Tre Somm is just one of the many that want to change all that. Here is my short and frosted version of these government’s baked ideals, particularly alcohol.
THE AMERICAN THREE TIER CAKE
The three tiers are importers or producers distributors, and retailers. The basic structure of the system is that producer can sell their products only to wholesale distributors who then sell to retailers, and only retailers may sell to consumers, then, producers will include brewers, winemakers, distillers, and importers. Confusingly we have dry states (no alcohol), wet states (alcohol anytime, anywhere). The most hypocritical states are the “ moist” ones, where you can only buy alcohol on certain days and times! Man, that takes the word “stockpiling” to a whole other level!. However, let’s take a brief look at our major contributing neighbor to the south
THE MEXICAN THREE TIER TORTA
Mexico, the 14th largest economic contributor in the world, has a monstrous potential for global recognition. The time is now to take notice of the new powerhouse with an alcohol sector that imports $1.12 billion into the US alone. Wine consumption within Mexico has increased by over 40% in the last 10 years and is gradually moving towards 2L per capita.
THE TASTE FACTOR
It’s an aromatic blend of a little bit of Italian but had to toss some French in there ( I kind of ask why???) 50% Cortese 30% Grillo, 20% Fiano and he had to throw French Viognier grapes in for good measure? The old vines coupled with indigenous yeast almost taste like a Muscadet from Lorie with a saline stone fruit factor. It is close to the ocean in fact and the sun and elevation can bring a host of complexity to the finished wine. I love the wine!. Thank you Tre Somm for Believing in Baja, and Gracias Camillo Magoni for the signature touch that you have brought to this wine … It has your name all over it, Camillo Magoni!
WHO’S ON BOARD TO DRINK VALLE DE GUADALUPE WINE!!!!!!???????
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