Vinicola Solar Fortun 'Baya Baya' Red Blend, Valle de Guadalupe, Mexico

Bright red fruit and lifted florals emerge immediately, underscored by a subtle frame of spice and freshness. 2023 Vinicola Solar Fortun 'Baya Baya' is a precise and evolving expression from a meticulously designed estate, where scientific discipline and organic farming converge. Guided by a philosophy rooted in both nature and exacting intention, the López family continues to refine a house style defined by clarity, balance, and continuous improvement.

Product Details:

• Winemaker: Santiago López Viana
  
• Varietal: 50% Cabernet Sauvignon, 50% Petit Verdot
  
• ABV: 13.7%
  
• Farming Practices: Organic, sustainable
  
• Vineyard: Estate-grown vines planted in 2007
  
• Soils: Sandy soils with decomposed sandstone and red clay
  
• Elevation: 1100 ft
  
• Fermentation: 2 weeks with skins and seeds in stainless steel
  
• Aging: 6 months in French oak
  
• Filtration: Unfiltered
  
• Sulfites: 30 ppm
  
• Production: 1250 cases

Sensory Description:

The nose opens with cherry, plum, and red currant, accented by black pepper and a subtle eucalyptus lift. On the palate, the wine balances the structural backbone of Cabernet Sauvignon with the vibrant acidity and aromatic lift of Petit Verdot. Medium-bodied, it delivers a clean, energetic profile with bright red fruit at its core, supported by gentle spice and a light touch of oak. The natural acidity, shaped by the estate’s cool, wind-influenced microclimate, brings tension and freshness, while the unfiltered texture preserves depth and authenticity. The finish is lively, persistent, and finely balanced, emphasizing purity of fruit and a sense of place.

Winemaker’s Background:

Founded in 2010 by the López family, Solar Fortún is a family-owned estate built with a foundation in scientific rigor and environmental harmony. With vineyards planted in 2007, the estate operates with near-total sustainability, relying heavily on manual labor and renewable practices. Its canyon-like vineyard site promotes constant airflow, reducing disease pressure while preserving acidity and aromatic intensity. Under the direction of winemaker Santiago López Viana, trained at UC Davis, the winery continues to evolve with each vintage through precision and observation.

Serving Suggestions:

Serve at 14 to 16°C in a standard Bordeaux glass to highlight its aromatic lift and structural balance. Ideal with grilled meats, pizza, or herb-forward dishes, it also complements roasted vegetables and lightly spiced preparations. Enjoy upon release for its vibrancy or cellar for up to 8 years to explore its developing complexity.