The most photographed cellar in the valley, roofed with the upturned hulls of old fishing boats from Ensenada and dug back into the hillside so the wine keeps itself cool.
They work with minimal intervention — wild yeasts, little sulphur, no filtering on several of the wines — which in a valley where a lot of producers are still making polished international reds makes them worth a stop early rather than late in a day's tasting.
Open every day from eleven until five, by reservation.