Red Wines

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.

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.

The cherry, blackberry and smoked black pepper 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

2014 Jefferson Cup Double Gold Winner. Estate grapes.  It just gets better every year!

Estate grapes. The cherry, plum and tannin flavors of this dry wine pair well with chicken cacciatore, spaghetti and meat balls and red chile hamburgers.

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, currant and tannin flavors of this dry wine pair well with grilled Portobello mushrooms, buffalo burgers and red chile rubbed T-bone steaks.

The black currant and cherry flavors of this dry wine pair well with braised beef short ribs, roasted duck breast and lamb with red chile sauce.

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.

Classic Library Wine.  We save a few of our very best wines for release at a later time. Now is the time!!

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 Cabernet Sauvignon, Petite Sirah and Zinfandel grapes, this dry wine has plum, blackberry, cocoa, cassis and nutmeg flavors. Pair it with prosciutto, figs and red chile rubbed veal shank. *2018 New Mexico State Fair Wine Competition Silver Award Winner

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

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

The dark cherry, plum and raspberry flavors of this dry wine pair well with lamb souvlaki, pork dumplings and mole Bolognese. *2018 New Mexico State Fair Competition Bronze Award Winner

The fig, plum and currant flavors of this dry wine pair well with aged cheddar, lamb shish kabob and beef tenderloin mole.

The strawberry and dried cherry flavors of this dry wine pair well with bacon-stuffed mushrooms, green lentil curry and red chile cheese enchiladas.

This semi-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 licorice, blue berry and black raspberry. Pairs well with grilled Portobello mushrooms, Gouda cheese, and  red chile rubbed flank steak.  Estate and Velarde Valley grapes.