When it comes to winemaking in the United States, California steals all the thunder. Sure, Washington and Oregon get their share, and occasionally even New York gets a nod. Not many people know that was has been made in New Mexico since in 1629—more than 50 years before grape vines even made it to California.
By the 19th century, New Mexico was producing nearly a million gallons of wine annually. But in the early 20thcentury, joint disasters struck. Massive flooding of the Rio Grande wiped out vineyards, and Prohibition made the production of anything but sacramental and medicinal alcohol illegal. It wasn’t until the mid-1970s that New Mexico wineries began to rebuild.
Since then, the wineries of Taos have been at the frontlines, producing wines of the highest quality and providing exceptional tasting experiences to locals and visitors alike. Each of our Taos wineries is truly a family venture, and the dedication to New Mexico’s terroir as well as the attention to detail shows in every sip.
In any of the Taos area’s wine tasting rooms—ranging in style from chic to homey—you’ll experience local expressions of grape varieties from all over the world: from crisp Rieslings and Grüner Veltliners through dry, French- and Italian-inspired rosés to rich and robust Merlots and Cabernet Sauvignons.
Although each of Taos’s wineries has a distinct and special character, each is dedicated to enhancing the quality and reputation of New Mexico wine, both locally and nationally. From what you’ll taste, you’ll agree that they’re on the right track.