"Bichi" means "naked" in the Yaqui language, which is indigenous to Mexico's Baja California, is an homage to bare-boned natural winemaking with personality. Here we have an amphora-aged orange wine made from an aromatic blend of Moscatel, Chenin Blanc, and Sauvignon Blanc. Expect notes of orchard fruit and sandalwood, with a grippy finish reminiscent of kombucha. Pair with ceviche or fish tacos.
Located in the rugged mountains of Mexico’s Baja California Norte, Bichi was founded in 2014 by the Téllez family, who moved to the region from neighboring Sonora. Noel left his day job to become the sole proprietor, overseeing all day-to-day operations of the winery. Helping out with the winemaking is Beaujolais-trained Yann Rohel. The first vintage was 2014 and Bichi Noel continues to grow, regularly seeking out new vineyards and evolving their winemaking style, creating a name for themselves in the world of natural Mexican wine.
Soil Type: Granite/Sand
was initially made from Moscatel (thus the name, which means “fat and wide” due to the grape’s size), but as of 2019 it now comes from mostly 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, and bits of Sauvignon Blanc and Moscatel, which were blended in to balance the ripeness of the Chenin. The grapes are hand-harvested, de-stemmed, and fermented with wild yeasts in concrete tinajas (amphoras), with 3 months of skin contact before pressing. The wine is raised over the winter and bottled without fining, filtration or added SO2.