The Napa Valley of Mexico. A sun-baked valley of vineyards near the Pacific that makes most of the country's wine — with a restaurant scene to match, and none of the pretension.
A Mediterranean climate, rolling vineyards and more than a hundred wineries — from historic houses to tiny, experimental producers — all along one wine route, Highway 3.
Every August the valley celebrates the grape harvest with weeks of tastings, concerts and long-table dinners among the vines. Book early — it's the busiest time of year.
Start on the coast with fish tacos and seafood tostadas around the Mercado Negro fish market.
Drive north into the valley, check in, and ease in with a first tasting.
Dinner at an open-air, wood-fired restaurant — the valley's signature way to eat.
Get the backstory of Mexican winemaking, from the mission vineyards to today.
Pair a large, established winery with a small boutique producer to taste the range.
The valley's best kitchens are the draw — reserve weeks ahead.
Visit the valley's community museum to learn about the Russian Molokan settlers who farmed here from the early 1900s.
Head south of Ensenada to the marine blowhole that shoots seawater high into the air.
A final seafood dinner by the water in Ensenada — or one more glass back in the valley.