The Land

Dominio de las Abejas is located in Ojos Negros, a high desert valley in Baja California, about 45 minutes east of Ensenada. Though the Valle de Guadalupe is the most recognized region in Baja, Ojos Negros sits at higher elevation (690 meters) and has a cooler, more continental climate with strong diurnal shifts. This allows for slower ripening and better acid retention — key to the balance in this wine. Soils range from sandy calcareous to deep red clays, offering both drainage and water-holding capacity in a region where rainfall is scarce. Baja’s wine industry is young by global standards but deeply experimental and increasingly defined by its rugged terroir, dry farming, and low-input viticulture. Ojos Negros is one of the most promising subregions, and Dominio de las Abejas is at the forefront of that evolution.

The Wine

Grenache, Nero d’Avola, Carignan, and Cinsault, co-fermented wild, make up the Néctar de Campo Rojo. The result is a vivid and elegant red wine with aromas of red cherry, strawberry, wild herbs, wildflower, and spice. The palate is medium-bodied, with bright red fruit and a savory, stony edge that speaks to the vineyard’s calcareous soils. There’s no fining, no corrections, and only native yeasts — what’s in the glass is a direct reflection of the vineyard and the growing season. It’s the kind of wine that’s best with a light chill and is not on most people’s radar. It’s truly a stunning wine that is reminiscent of something you might find on the Mediterranean coast.

The People

Founded in 2015 by Mauricio Ruiz Cantú, Dominio de las Abejas is part of a new generation of Mexican wineries combining international experience with a deep commitment to place. Mauricio previously co-founded Juguette and Somos in Australia and was named one of Australia’s Top 50 Young Wine Producers in 2020 by the Young Gun of Wine. He brings that same restless curiosity and clarity of vision to Ojos Negros. The vineyard is managed by Ricardo Michel Mata, a viticulturist with a Master’s from the University of Adelaide and harvest experience in New Zealand and across Mexico. Together, they farm certified organic, with minimal irrigation, native fermentations, and no cosmetic winemaking — their work is based in transparency, sustainability, and the belief that Baja can produce world class wines.

Food Pairing:

Roasted sweet potatoes with spiced chickpeas, crispy chorizo, and garlic-herb yogurt.

This dish highlights the wine’s balance of brightness, spice, and savory energy. Roasted sweet potatoes offer natural sweetness that complements the red fruit in the wine, while the spiced chickpeas mirror its earthy, herbal notes. Crispy chorizo adds a smoky-salty edge, and the garlic-herb yogurt brings cooling acidity to match the wine’s lift. Bold, warming, and deeply satisfying.

Alain Jaume & Fils Lirac “Clos de Sixte” 2020

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