Join us on an expertly curated tour as we guide you and your taste buds through a mouthwatering exploration of Baja California's wine country, Valle de Guadalupe. Located between the municipalities of Tecate and Ensenada, La Ruta del Vino, The Wine Route, is set on a spectacular alluvial plain surrounded by olive orchards, beautiful vineyards, and expansive ranchlands, and is Mexico’s fundamental wine-growing area. Designed for wine and culinary enthusiasts, our focus centers around award-winning handcrafted wines from boutique producers, and farm-to-table regional cuisine partnering with the most renowned in Mexico.
The stunning landscape and diversity in the region’s soils is the perfect microclimate to make wine throughout the Valle and produces nearly 90% of the nation’s wine production with over 100 wineries.
Highlights include, intimate wine tastings, over-the-top farm-to-table culinary experiences, and Pacific ocean-front hotel accommodations
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Jesús García | Cultural Conservation Research Associate
Arizona-Sonora Desert Museum
Jesús García was born and raised in Magdalena de Kino, Sonora, México. Since 1991 he has been associated with the Arizona-Sonora Desert Museum, Jesús is a Desert Ecologist and Ethnobotanist and serves as a Conservation Research Associate, teaching natural history and cultural programs throughout southern Arizona and northern Mexico. He holds two bachelor degrees, one in Elementary Education and another one in Ecology and Evolutionary Biology with a minor in Cultural Anthropology. He has been Director of the Kino Heritage Fruit Trees Project for almost 20 years. He is also a vice-chair board member and collaborator of Friends of Tucson’s Birthplace and the Mission Garden for over a decade. Jesús has been interpreting Ethnography, Natural History and Culture of Indigenous and Spanish Latin America for over 30 years. His many interests include conservation biology, art, cultural ecology, regional languages, music, and desert horticulture.
Stephen Bernier | Tour Logistics, Owner
South of the Border Tours
A second-generation tour operator, Stephen has organized and produced tours of the American Southwest, Mexico, and Canada since 1993, for fine institutions that include: The University of Arizona Elderhostel/Roads Scholar Program, Arizona Historical Society, Scottsdale Sister City, Sabino Canyon Volunteer Naturalists, Arizona-Sonora Desert Museum, Tohono Chul Park, Portland Art Museum, Heard Museum Guild, as well as various other museums and universities. Stephen is also a volunteer naturalist with Sabino Canyon Volunteer Naturalists.
Janos Wilder | Board President
Tucson City of Gastronomy
Janos Wilder is a James Beard Award-winning chef who opened his first restaurant in Tucson in 1983 and has been cooking with ingredients indigenous to the Sonoran Desert ever since. While sourcing foods that have been foraged or cultivated here for thousands of years, Wilder cooks with an eye to the future. He creates modern dishes that explore the utility of cooking with ancient foods in response to climate change and aridity. His current restaurant is Studio Janos. He is the Board President of Tucson City of Gastronomy and the former Board Chair of Native Seeds/SEARCH.
Jonathan Mabry | Executive Director
Tucson City of Gastronomy
Jonathan Mabry, PhD is an archaeologist with more than four decades of fieldwork experience in the deserts of the Middle East and Southwest U.S./Northwest Mexico. Excavations that he led established that Tucson has the longest history of continuous habitation and agriculture in the USA. He was an early leader in the local and heritage foods movements in southern Arizona, and was the lead author of the application that obtained the designation of Tucson as the first UNESCO Creative City of Gastronomy in the U.S. He currently serves as the liaison to UNESCO for Tucson Creative City of Gastronomy and is the Executive Director of the non-profit organization managing the designation. He is also a research associate at the University of Arizona Desert Laboratory and continues to conduct archaeological fieldwork in Sonora, Mexico.
Day 1 | Sunday: Tucson to Ensenada
7:30 am depart from Tucson, stopping for a wonderful picnic lunch at Yuma Crossing State Park. After an easy border crossing at Tijuana, we make our way down the Pacific coast’s scenic highway and arrive at Ensenada and the luxurious Punta Morro Hotel, an upscale seaside resort with ocean views and the finest accommodations. Our welcome dinner at the hotel restaurant boasts an amazing 180 degree view of the waves crashing upon the shore of Bahia de Todos Santos and specializes in Baja Med cuisine, featuring award winning chef Hugo Angulo. (460 mi. L, D)
Days 2 & 3 | Monday & Tuesday: Valle de Guadalupe
Each morning, we’ll enjoy a leisurely breakfast at Punto Morro with gorgeous panoramic views of the Pacific Ocean. And time to sea gaze and soak up the salt air. (B, L, each day)
Highlights over the next two days include:
Museo de la Vid y el Vino
An introduction to the Valle with a guided tour to the Museo de la Vid y el Vino where we’ll learn the history of why and how wine production came into existence and how the Valle has since grown into the world of wine destinations, making up approximately 80 percent of Mexico’s wine production.
Museo Ruso
The Russian Museum was originally a home for people from the Molokan Russian community who emigrated from Eastern Europe and homesteaded the Valle. The museum is a simple home featuring period furnishings, photographs and provides a general overview of the migration, foundation, and daily life of this unique colony in Baja California.
San Antonio de Necua
Nestled into a northeastern nook of the Valle de Guadalupe, and at the base of the prominent Sierra Blanca, which provides an important source of water, is the indigenous community of San Antonio de Necua. Their land is one of the few natural, undeveloped remaining parcels in Valle de Guadalupe, thus preserving native culture, language and habitat. The Kumiai people harvest resources using methods handed down centuries ago. Local guides from the community take us into a world of nature, introduce us to native medicinal plants, and provide a glimpse into their world of hunting and gathering, cattle raising, and natural living.
Ruta del Vino
Over the next two days we follow the Ruta del Vino as we taste at boutique wineries and partake in culinary delights. Vintners grow an impressive number of varieties, from Cabernet Sauvignon and Tempranillo to Chardonnay and Sauvignon Blanc. Craft beer is also emerging in the Valle, and we include a tasting at Bellinghausen Beer Garden, which features locally-brewed German ales, lagers, and IPAs.
We also indulge in very memorable gastronomical experiences at two of the most noteworthy restaurants in Valle Guadalupe; Finca Altozano, the flagship farm --table restaurant of renowned chef Javier Plasencia and Pardella Humo y Brasas, where chef Gerardo Alvarado creates a contemporary twist on classic Oaxacan dishes.
Finca Altozano
The charismatic personality of chef Javier Plascencia is reflected in his interpretation of the cuisine of Baja California, of which he is a fervent and passionate promoter. He studied at culinary schools in San Diego before traveling the world, and combines his taste for cooking with surfing, creating a synergy that connects him even more with this land. Finca’s breathtaking views overlook the vast vineyards that surround the Valle.
Pardella Humo y Brasos
Located in the heart of an organic olive orchard, Olibaja, acclaimed Chef Gerardo Alvarado creates custom-tailored tasting menus that fuse local ingredients in unexpected and artisan ways. His unique style combines his Oaxacan culinary background with locally sourced ingredients that delight the palate. (Day 3 – 50 mi. B, L)
Valle de Guadalupe still feels like a hidden gem,
but in reality, this wine region has been around for over 100 years.
Mexican wine quality is on the rise and wine tasting experiences offer a first-hand knowledge of the winemaking process.
Our tour includes guided tours at two of the best wineries in the Valle.
Bodegas Magoni Winery
Camillo Magoni was born in Morbegno, Italy. He completed his professional studies at the prestigious school of Viticulture and Oenology of Alba, in Piemonte and has dedicated more than 50 years to cultivating wine in the Valle de Guadalupe region producing wines of various brands of excellent quality.
El Cielo Winery
El Cielo Valle de Guadalupe arises from a shared dream, the love for Mexican Wine and the land. Their mission is to produce Mexican wines with the best grapes from the Valle de Guadalupe region, using processes and practices that ensure the highest quality. Our tasting experience will include a tour with a tasting of 3 different wines in the underground wine cellar, where a certified sommelier will guide us through the fermentation tank and barrel areas.
Day 4 | Wednesday: Free day
After breakfast, a full day awaits full options to explore Ensenada from a trip into Ensenada to the Malecon the heart of the harbor and waterfront area, showcasing the freshest seafood in the region. For those that prefer a tranquil day at our resort, choices include an ocean-front lounge chair or a visit to the on-property spa. (B)
Day 5 | Thursday: Valle de guadalupe to Tecate
After departing Ensenada, we make our way north with one final scenic drive through Valle Guadalupe. A stop here or there provides a few unexpected surprises as we make our way to Tecate. Our last night in Tecate is spent at the luxurious boutique hotel, Santuario Diegueño where we have our farewell dinner at Restaurante Asao. (75 mi. B, L, D)
Day 6 | Friday: Tecate to Tucson
As we begin the trek back to Tucson we pass the eastern escarpment of the Sierra de Juarez, known as “La Rumerosa”. Near the border crossing in Sonoyta Tribal O’Odham members from the neighboring community of Quitovac prepare a traditional native lunch for us. Estimated arrival time to Tucson is 6:00pm. (360 mi. B, L)
INCLUDED SERVICES
Transportation by luxury motor coach, beautiful resort accommodations, meals as denoted by B, L or D, all wine tastings, museum entrance fees, guides, and baggage handling.
MEETING PLACE
Our departure location will be announced at a later date.
BORDER CROSSING
You will need a valid passport book to take this trip. Your passport book must be valid for at least 6 months after our travel dates.
GROUP SIZE
Tour is limited to 22 guests.
ACTIVITY LEVEL
Guests must be able to walk unassisted at a moderate pace for up to a mile throughout the day. The tour is suitable for those that can spend much of the day out and about exploring. Please contact Debby Bernier (email shown at end) prior to registering should you have physical limitation concerns.
FEES AND ROOMING
Due to room configurations at the Punto Morro in Ensenada, there are 3 rates offered. All rooms are Suites.
$3075.00 per person for One King Bed Suite
$3575.00 single traveler rate for One King Bed Suite
$3875.00 per person for Two King Bedroom Suite
TAX DONATION
$350 per person may be tax deductible as a charitable donation to Tucson City of Gastronomy, a 501(c)(3) nonprofit corporation, tax I.D. #20-1922158. Consult with your tax accountant. Letters acknowledging the donation are available upon request at tucsoncog@gmail.com.
CANCELLATION POLICY
All cancellations must be in writing or email. Our policy is as follows: Cancellations made 60 days prior to departure will result in refunded payments less a $200 per person handling fee. Cancellations made 59-31 days prior to departure will result in a 50% forfeiture of payment. Cancellations made 30 days or less prior to departure are non-refundable.
TRAVEL INSURANCE
We highly recommend travel insurance. You are welcome to choose any travel insurance company; however, Allianz Travel Insurance is our preferred company. Please visit their website to review all policies that are available: www.allianztravelinsurance.com. Insurance should be purchased within 14 days of paying your tour deposit. By doing so, you will have the best coverage options to choose from. Should you sign up with them, please use our ACCAM number, which is FO29755.
TOUR ITINERARY IS SUBJECT TO CHANGE
We reserve the right to change components, substitute hotels or alter the itinerary, and to make any other changes deemed necessary to carry out and maintain the quality and safety of the tour in good faith to the participants. In the case of civil unrest, acts of God, situations known as force majeure, we may cancel or postpone a trip.
QUESTIONS
This trip is jointly run by South of the Border Tours and the Tucson City of Gastronomy. Should you have any questions about the itinerary or registration, please contact Debby Bernier, Office Manager at 520-760-4000 or at southofthebordertours@msn.com.