La Gorda Yori was initially made from Moscatel (thus the name, which means “fat and wide” due to the grape’s size), but as of 2018 now comes from a dry-farmed parcel of Chenin Blanc planted in the 1980’s on granitic soils in Tecate, which was abandoned a few years after planting and recently revived by Noel and his team. The grapes were hand-harvested, de-stemmed, and fermented with wild yeasts in concrete tinajas (amphoras), with 35 days of skin contact before pressing. The wine was raised over the winter and bottled without fining, filtration and only a minimal dose of SO2.
This is an orange wine with some grip, but also offers beautiful aromatics of herbs, sandalwood and orchard fruit balanced with refreshing acidity. It will pair well with a variety of dishes.