Mexico Wine Adventure with WineMaker Magazine

Mexico Tour Details

• Dates: June 14- 19, 2026
• Trip Price Per Person: $4,950
• Single supplement: $750
• Guide: Local and Taste Vacations Guide
• Meals: 5 breakfasts, 6 lunches, and 6 dinners
• General Tour FAQs

Day 1

Welcome to San Diego and Baja California! We’ll kick off our wine adventure with a warm welcome and short orientation in San Diego before hopping on our private bus.

From there, we’ll head South across the border into Valle de Guadalupe, Baja’s celebrated wine region. Our first winery of the day is Cuatro Cuatros, a striking coastal vineyard perched on the hills above the Pacific. Here, we’ll enjoy a guided “Norteado Tasting”, which features a unique fusion of wine and mezcal — a bold, distinctly Mexican experience that reflects the creativity of the region.

Next door, we’ll settle in for lunch at Tahona, an agave-forward restaurant creatively set inside a wooden boat marooned among the hills.

In the afternoon, we’ll visit Rondo del Valle for one of the most playful tastings of the trip — a Sensory Tasting, where wines are served blind and paired with artisan chocolates. Just a short stroll away, we’ll stop in at Aires de Lavanda, where you’ll have the chance to create your own lavender-based product in a relaxing, aromatic workshop — a soothing complement to our day of tastings.

We’ll wrap up the day by checking into our charming mid-valley hotel and enjoying dinner on-site, raising a glass to the day!

Meals: Lunch and Dinner

Day 2

After breakfast, we’ll venture into the heart of Valle de Guadalupe’s mid-valley wine region. Our first visit will take us to Casta de Vinos, a lesser-known gem recommended by local insiders for its bold wines, particularly the “Casta Tinta”.

Next, we’ll head to Burma Wine Garden, considered one of the best restaurants in the valley for a four-course wine-paired lunch. In their lovely garden, we will dine on dishes like scallop tostada, crab cakes with yuzu mayonnaise, pork jowl pizza, and short ribs with noodles and shitake.

In the afternoon, we’ll make a stop at Lechuza Vineyards, a small family-owned operation, for a tasting of their wines from winemaker Kristin Magnussen. The winery uses sustainable farming practices and collaborates with local communities, including hiring volunteer firefighters during harvest.

Dinner tonight will be a relaxed outdoor affair at Deckman’s, the valley’s renowned open-fire kitchen offering seasonal menus that are loved by locals.

Meals: Breakfast, Lunch, and Dinner

Day 3

After a delicious breakfast, we’ll venture to the northern reaches of Valle de Guadalupe, where the landscape shifts and the valley narrows into a canyon, creating a unique microclimate that sets the stage for some of Baja’s most intriguing wines.

Our morning visit will take us to Solar Fortún, a small, family-owned winery dating back to 2007, when José Alberto López planted his first vines in the Guadalupe ravine, in the town of Francisco Zarco. All Solar Fortún vines come from the French Mercier nursery, located in Napa Valley, and will be an interesting tasting for those familiar with the vines.

For lunch, we’ll head to Finca Altozano a beloved countryside asadero where Baja’s rustic, authentic flavors shine. Expect wood-fired meats and fresh vegetables from the garden.

In the afternoon, we’ll continue north to visit Pouya Wines, a woman-founded winery making waves with its minimal intervention wines, including a standout natural sparkling Pet Nat, which offers an intimate look at Baja’s growing natural wine movement.

As the sun sets over the vines, we’ll roll up our sleeves for a fun, hands-on cooking class and dinner. We’ll cook alongside passionate local chefs and enjoy the fruits of your labor over a fun, communal meal — the perfect close to another wonderful day.

Meals: Breakfast, Lunch, and Dinner

Day 4

After breakfast, we’ll begin the day by exploring the handcrafted cuvées at Vinos Pijoan. Vinos Pijoan is recognized as a pioneer in the Mexican wine scene and has a modest but excellent production of blends of Cabernet Sauvignon, Merlot, Garnatxa, Syrah, Cariñena, and more.

Lunch today is at the beloved La Cocina de Doña Esthela, a casual roadside eatery that’s drawn attention from food critics around the world (including the Michelin Guide). Known for her hearty, traditional Mexican dishes, especially the slow-cooked birria and fluffy corn hotcakes (yum!). Doña Esthela serves up comfort food that speaks to the soul of Baja.

To round out the day, we’ll make a stop at Tres Mujeres, a cozy, cave-style tasting room where the wines are made by Ivette Vaillard, a respected local winemaker and renowned ceramicist. If we’re lucky, she’ll invite us to peek into her private studio, where she crafts large-scale ceramic works and decorative tiles for collectors — a beautiful intersection of art and wine that embodies the spirit of the region.

And finally, we’ll close the day with an incredible dinner at Artemio Restaurante, where acclaimed chef Luciano Gonzalez hosts an unforgettable dining experience beneath the boughs of a 100-year-old oak tree.

Meals: Breakfast, Lunch and Dinner

Day 5

For our final full day, we’ll head south along the scenic coastline toward the heart of Baja’s historic wine region: the Old Wine Route.

Our first stop is Vinicola Infinito, a small operation founded in 2008 and run by Pepe Pedroza. Here we will have a short tour and tasting before heading to our next adventure, cheese!

In the afternoon, we’ll visit Cava de Marcelo, for a tour of their famous cheese caves and learn about agricultural production, livestock care, cheese production, and their rich family history. After the tour, we will have a casual lunch under the trees and enjoy the property.

Next, we’ll make our way to the festive city of Ensenada with our first stop at Guajolote de Oro for a mezcal tasting, where you’ll learn about Mexico’s other iconic spirit. Dinner will be at a local restaurant, La Concheria, and we’ll toast to the end of our journey through Baja’s blossoming wine country, cheering to great memories and new friends!

Meals: Breakfast, Lunch, and Dinner

Day 6

After breakfast, we’ll check out and depart for the United States. Once we arrive back in California, we will have lunch in San Diego. You’re free to depart from there to your next adventure, or we will drop you off at the airport after lunch in the late afternoon.  

Meals: Breakfast and Lunch

Nights 1 – 5: Surya Hotel > Located on a sprawling mountainside vineyard in Baja California’s idyllic Valle de Guadalupe, Surya Hotel & Winery offers picturesque accommodations with one-of-a-kind views.

Please note: Hotels are subject to availability.  If listed hotel is not available at time of tour, a hotel that is equal or better to the original will be secured.

Arrival & Departure

We’ll meet you in the lobby of the Hilton San Diego Gaslamp Quarter in San Diego, CA, on the first morning of the trip – we highly recommend arriving at least a day ahead of time to allow for recovery from travel. The closest airport is San Diego (SAN).