Vinedos Cuna de Tierra, Dolores Hidalgo

4.6
#2 of 12 in Things to do in Dolores Hidalgo
OUR HISTORY,

The history of the viticulture in Dolores Hidalgo, Guanajuato:

At the beginning of the XIX century a group of soldiers were sent by the Guanajuato government council, specifically to Dolores Hidalgo with the order to destroy the existing vines. In those times the authorities did not realize the consequences of their actions, they just increased the anger against authorities that had already been generalized. All the vines of the Church of Dolores were burned and destroyed before the eyes of Miguel Hidalgo y Costilla (Father of the independence of Mexico) and the dissatisfied people, who weeks before had ignored the order from the Royal Audience to destroy the vines. Since Hidalgo was in charge of the parroquia, he taught the people different industrial activities that would help them generate an income. One of those activities was the planting of the vineyards and processing of the grape.

Cuna de Tierra VINEYARD HISTORY:

The first vines were planted in 1995, the principal varieties Cabernet Franc, Cabernet Sauvignon, Merlot, Syrah and Semillon. The first vinification was done in 2005, being the first commercial production until 2008, with the launch of "Cuna de Tierra". All the wine production has been done under the supervision of Juan Manchon, enologist of the region, who studied in Valencia (Spain).
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Vinedos Cuna de Tierra Reviews
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TripAdvisor Traveler Rating 4.5
154 reviews
Google
4.7
TripAdvisor
  • I had visited this vineyard before and eaten and the truth is that the food as always EXCELLENT, the wine spectacular, although the visit and the facilities are no longer suitable for functionality and for the number of people they receive. The facilities are beautiful, but between the number of people and the poor organization the experience is greatly diminished.
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  • The guided tour of this vineyard surprised us pleasantly for the better. They are very professional and serve you a peck with local product while explaining the pairing with the wines that are serving you. Special mention for Jorge and Alejandro, somelier and chef who surprised us with their knowledge and love for their work despite their youth.
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Google
  • An excellent vineyard experience. Absolutely worth the drive. I didn’t take the tour, but if you’ve taken 1 you’ve seen them all. Their wines are complex and distinct. Their process is a little different from most wineries in that they don’t filter the vinos so they have a more opaque look, but with it comes retaining more of their local flavor. The terroir is unlike anything else I’ve had — they’re using brand new French oak to age most of their wines. The tasting I had offered a great variety of local cheeses and meats. The staff was friendly and knowledgeable — I had the chance to meet the chef, Carlos Segura, who’s trained in San Francisco and other renowned restaurants in Mexico (which names I can’t remember). He’s definitely talented. Kudos to a job well done in designing this winery and offering first-rate service.
  • Carlos, the executive chef, came to our table and we discovered we had much in common, both growing up in California's Central valley. We had a wonderful time riding bikes through the vineyards. It's remarkable how this is like the Napa Valley of Mexico with the added charm of cacti. Many thanks to Carlos for really making our visit a most memorable one. If you would like to experience a six-course Chef's pre fixe, you need a reservation otherwise a nice glass of wine and locally-sourced cheese's meats, nuts and fruits are sure to delight.
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