Eight of these sites are on a self-guided trail directly behind the winery buildings. The glyphs were located and documented by the Mesa Prieta Petroglyph Project. At Black Mesa Winery there are more than 75 sites of rock art displaying over 300 images made over 7000 years. There are estimated to be over 100,000 petroglyphs north of Espanola in the Velarde Valley and on Black Mesa the largest petroglyph collection in New Mexico.
This artisanal cider features mouthwatering acidity from the northern New Mexico apples with a fruity, crisp, bright finish. When utilizing cultured yeasts, only naturally selected and traditionally bred organic yeasts are used. Both modern and traditional methods are incorporated into the process, allowing some native microflora. High elevation fruit (5800+ feet) provides the perfect juice to create world class artisanal cider of this style. The Black Mesa signature style is drawn from the New World cider tradition of low tannins and higher acidity. The result was 1500 gallons of sparkling hard cider. The apples were crushed and pressed, with the sweet apple juice fermented into cider. Some were picked by the winery staff, but most were purchased from neighbors along the Rio Grande and its tributaries. Week days are best.īeginning in August, 2017, Black Mesa Winery started producing hard cider from the apples of northern New Mexico. You can tour the winery by calling 24 hours in advance and setting up a time. Black Mesa Winery welcomes guests year-round at their scenic Northern New Mexico estate on the NM Highway 68, the main highway between Santa Fe and Taos (El Camino Real), also known as the Low road to Taos. All the wines are produced at the winery and are bottled and cellared in buildings adjacent to the Tasting Room. There is also a late-harvest dessert wine, Cosecha Ultima, made from all Northern New Mexico grapes picked in mid-November each year. Unusual wines include both a red port and a white port, along with the most popular Black Beauty, a deep red, chocolate flavored dessert wine and Chocolate Caliente, a chocolate wine with just a touch of chile. Mesa Rosa and Santa Fest are sweet rosé blends. Conejito White is a sweet blend of Riesling and Sauvignon Blanc. Many of the wines are blends, including the dry reds Coyote and Antelope, initially blended by the Andersons. Black Mesa Winery selections include Cabernet Sauvignon, Sauvignon Blanc, Zinfandel, Barbera, Chardonnay, Malbec, Pinot Grigio, Montepulciano, Riesling, Pinot Noir, and Viognier. All wines produced are from New Mexico grapes. In 2000, Jerry and Lynda Burd purchased the winery and have carried on and expanded that dream to produce over 35 wines from grapes grown in Northern, Southern, and Central New Mexico. In addition, the Velarde Valley produces Riesling, Merlot, Chardonnay, Cabernet Franc, Syrah, Baco Noire, and Leon Millot with more acres and varietals being planted every year.īlack Mesa Winery began producing wines in 1992 as the result of a long time dream of Dr. Black Mesa Winery in Velarde, half way between Taos and Santa Fe, grows Pinot Grigio, Syrah, Montepulciano, Albarino, Chardonnay, and Riesling grapes. and grape vines! For more than 400 years grape vines have been grown along the Rio Grande from Velarde to Socorro and Belen. The Rio Grande, the Rio Chama, Taos, Santa Fe, mountains, pinon trees. We are so lucky in New Mexico to have this truly spectacular individual.Imagine Feeling Rejuvenated and Refreshed! This man is tremendously entertaining! Being well traveled, well read and open-hearted, you can look forward to a fine time learning about New Mexico wine and laughing with Scott about river tales, local lore and adventures to be had. He is a bit Hemingway and a bit Tennessee Williams. You can find him on the Rio Grande “year round” or island hopping in the Caribbean for holiday. For years he has applied his talents as a chef to the world of wine, where he contributes the strengths of an exceptional chef’s palette.
#BLACK MESA WINERY PROFESSIONAL#
After choosing to retire from life in busy kitchens, Scott began a professional relationship with one of New Mexico’s finest wineries. It’s culture, famed rivers, bountiful lands, thriving arts, history, world class wineries and breweries. Here he could enjoy the beauty and quality of life found in the area. He was a celebrated and award winning chef from the city of Albuquerque New Mexico before moving to Embudo. The early parts of Scott’s career were dedicated to the pursuit of fine cuisine and dining experiences. He came to New Mexico when he was 18 years old.
0 kommentar(er)
