La Chiripada Winery is an American winery in Dixon, New Mexico, founded in 1981 by Michael and Patrick Johnson.[1] It has regularly won awards for its wines at the Southwest Wine Competition and the New Mexico State Fair Wine Competition.[2] It is the highest commercial winery in the United States, at an elevation of 6,100 feet (1,900 m).[3] La Chiripada is a feature of the annual Dixon Studio Tour, which is held in late fall and is the oldest continuously running annual studio tour in Northern New Mexico.[4]
La Chiripada has a tasting room in the Taos Downtown Historic District[5] on Bent Street, the La Chiripada Wine Shop.[6]
History
editLa Chiripada was founded by the Johnson family, who built the adobe winery by hand in 1981.[2] It is located south of Taos, New Mexico in the Rio Embudo Valley.[5]
The vineyards produce an annual crop of twenty to thirty tons of grapes. La Chiripada produces a variety of whites, reds, and specialty wines.[2]
See also
edit
References
edit- ^ Johnson, Michael; Johnson, Patrick. "History of La Chiripada Winery". LaChiripada.com. Archived from the original on 2015-04-28. Retrieved 2015-04-21.
- ^ a b c Harris, Richard; Fox, Lisa (2008). Artisan Farming: Lessons, Lore, and Recipes. Gibbs Smith. p. 7. ISBN 9781423601333.
- ^ Niederman, Sharon (2012). Signs & Shrines: Spiritual Journeys Across New Mexico. The Countryman Press. p. 64. ISBN 9781581578171.
- ^ Hulburt, Dory (November 4, 2011). "The Dixon Studio Tour celebrates 30th artistic anniversary". The Taos News. Archived from the original on April 22, 2015. Retrieved 2015-04-21.
- ^ a b Simon, Jordan (Summer 1995). "High Country Vineyards". Snow Country: 25–26. ISSN 0896-758X.
- ^ "Retail Locations for La Chiripada Wines". LaChiripada.com. Archived from the original on 2015-04-29. Retrieved 2015-04-21.
Further reading
edit- Clark, Virginia (May 13, 2013). "All in good time: Award-winning wines of La Chiripada". The Taos News. Retrieved 2015-04-21.[permanent dead link]
- Pinney, Thomas (2005). A History of Wine in America: From Prohibition to the Present. Vol. 2. University of California Press. pp. 333–334. ISBN 978-0520941489.