Choose any Black Mesa Wine and/or Bite Me Hard Cider for your shipments.
We only ship bottles in 2, 4, 6 and 12 bottle increments.
Any other bottle combination will result in an increased shipping charge.
Please call us at 505-852-2820, Ext 102 for info about shipping and rates.
Best of Show-NM State Fair, 2017
The plum, violet and black currant flavors of this dry wine pair well with venison carpaccio, grilled red chile rubbed rib eye and meatballs and polenta.
This award-winning dry wine has plum and fig flavors. Pair it with beef Bourguignon, barbeque pork ribs and carne adovada.
The dark cherry, vanilla, and plum flavors of this dry wine pair well with beef tartare with spicy arugula, eggplant tartine and chilaquiles.
This award-winning red sweet wine is a blend of Ruby Cabernet and Baco Noir grapes infused with dark chocolate. Serve it chilled on its own or pair it with cheesecake, crème brulee and flan. *2016 Gold Medal Award Winner at the Denver International Wine Competition
This sweet wine’s flavors of blackberry, dark cherry and vanilla, allspice and nutmeg pair well with brie, chocolate and berries.
Grapes from her in the Velarde Valley--next to the Rio Grande. The black cherry, black raspberry and red beet flavors of this dry wine pair well with braised beef, oso buco and New Mexican steak stew.
The cherry and cassis flavors of this dry wine pair well with pasta bolognese, lamb tagine and green chile pork stew. *2018 New Mexico State Fair Wine Competition Silver Award Winner
The cherry, currant and tannin flavors of this dry wine pair well with grilled Portobello mushrooms, buffalo burgers and red chile rubbed T-bone steaks.
A blend of Ruby Cabernet and Baco Noir, this sweet wine has New Mexican red chile, cocoa and cherry flavors. Pair it with a flourless chocolate torte, bread pudding and red chile chicken enchiladas.
A blend of Cabernet Sauvignon, Petite Sirah and Zinfandel grapes, this dry wine has plum, blackberry, cocoa, and black current flavors. Pair it with prosciutto, figs and red chile rubbed veal shank. *2018 New Mexico State Fair Wine Competition Silver Award Winner
Classic Library Wine. We save a few of our very best wines for release at a later time. Now is the time!!
A blend of Baco Noir, Leon Millot and Zinfandel grapes, this sweet wine has cherry and raspberry flavors. Serve it chilled with blue cheese stuffed hamburgers, curried chicken and red mole chicken. *2018 New Mexico State Fair Wine Competition Bronze Award Winner
The blackberry and plum flavors of this dry wine pair well with beef stew, tandoori chicken and red chile skirt steak tacos.
This dry wine has dark cherry, plum and cedar flavors. Pair it with grilled rib eye, beef shish kebob and New Mexican chile rellenos. *2018 New Mexico State Fair Wine Competition Silver Award Winner
2018 New Mexico State Fair Wine competiton Bronze Award Winner.
The dark cherry, plum and raspberry flavors of this dry wine pair well with lamb souvlaki, pork dumplings and mole Bolognese.
2014 Jefferson Cup Double Gold Winner. Estate grapes.
Smooth tannins, very earthy with notes of oregeno. It just gets better every year!
The fig, plum and currant flavors of this dry wine pair well with aged cheddar, lamb shish kabob and beef tenderloin mole.
More than 9 years old, this Classic/Library wine was aged to perfecction -- and then just kept getting better and better. The grapes were from Belin, NM. A very special occasion wine.
The blackberry, currant and black pepper flavors of this dry wine pair well with short ribs, grilled bison burgers and carne adovada.*2018 Indy International Wine Competition Silver Award Winner *2018 New Mexico State Fair Wine Competition Gold Award Winner
The strawberry and dried cherry flavors of this dry wine pair well with bacon-stuffed mushrooms, green lentil curry and red chile cheese enchiladas.
The blackberry and cherry flavors of this dry wine pair well with stuffed eggplant with lamb and pine nuts, plank grilled salmon and red chile rubbed filet mignon.
This dry wine has cherry and herbaceous flavors that pair well with meatballs and polenta in a tomato sauce, bison burgers and calabacitas.
The cherry, plum and vanilla flavors of this dry wine pair well with meatballs in tomato sauce and polenta, cured pork tenderloin and carne adovada tacos. *2018 New Mexico State Fair Wine Competition Silver Award Winner
Deep flavors of blue berry and black raspberry. Pairs well with grilled Portobello mushrooms, Gouda cheese, and red chile rubbed flank steak. Estate and Velarde Valley grapes.
The blackberry, clove and pepper flavors of this dry wine pair well with lamb chops with mint, glazed pork tenderloin and tamales with red chile. *2018 New Mexico State Fair Wine Competition Bronze Award Winner