Vena Cava Vinícola

Phil and Eileen Gregory, a British couple, founded Vena Cava Vinícola in 2005 in Valle de Guadalupe, Baja California. From the outset, the project was shaped by a commitment to natural and organic viticulture at a time when such practices were rare in Mexico. The winery quickly earned recognition as a pioneer of natural wine production in the country, establishing a template that subsequent producers in the valley would follow.

• Founded 2005 by Phil Gregory (winemaker and owner) and Eileen Gregory (co-owner)
• Located in Valle de Guadalupe, Baja California, Mexico
• Recognized as a reference estate for natural wine in Mexico
• Phil Gregory serves as the hands-on winemaker and creative driving force

The winery building was designed by architect Alejandro D'Acosta and is constructed in large part from recycled and reclaimed materials. Most strikingly, the roofs incorporate reclaimed fishing boats, giving the facility a sculptural, site-specific character that reflects the coastal identity of Baja California. The broader property functions as a hospitality destination, hosting boutique hotel La Villa del Valle with six rooms, the farm-to-table restaurant Corazon de Tierra, and an on-site gourmet food truck called Troika.

• Winery designed by Alejandro D'Acosta using recycled materials
• Reclaimed fishing boats serve as the distinctive roof structures
• La Villa del Valle boutique hotel offers six rooms on the estate
• Corazon de Tierra restaurant and Troika food truck complete the property experience

Vena Cava owns 70 acres of land but cultivates only 9.8 acres of estate vineyards. The remaining 90% of fruit is sourced from carefully selected growers across Valle de Guadalupe, Valle de San Vicente, Valle de Ojos Negros, and Valle de Santo Tomás. All vineyards, whether estate-owned or contracted, are farmed organically without pesticides or artificial fertilizers. Soils across these sources range from mineral-rich decomposed granite to red clay. The Mediterranean climate, shaped by Pacific Ocean proximity, delivers warm days, cool nights, morning fog, and annual temperatures ranging from 5 to 30 degrees Celsius.

• Only 10% of fruit comes from the estate; 90% sourced from four valleys in Baja California
• Soils include decomposed granite and red clay across the various source sites
• All grapes farmed organically with no pesticides or artificial fertilizers
• Pacific Ocean influence provides cooling fog and breezes, moderating temperatures significantly

Vena Cava works with a wide range of varieties suited to Baja California's warm but moderated Mediterranean climate. Red varieties include Tempranillo, Grenache, Syrah, Cabernet Sauvignon, Nebbiolo, Barbera, and Zinfandel. White varieties include Sauvignon Blanc, Chenin Blanc, and Chardonnay. The winery's approach centers on blending and natural winemaking, prioritizing quality over volume. Production is deliberately small, with the total output sitting around 2,000 cases annually and individual bottlings often limited to 100-200 cases. Wines from Vena Cava appear on the lists of some of North America's most respected restaurants, including Cosme in New York and Pujol in Mexico City.

• Reds include Tempranillo, Grenache, Syrah, Cabernet Sauvignon, Nebbiolo, Barbera, and Zinfandel
• Whites include Sauvignon Blanc, Chenin Blanc, and Chardonnay
• Blending is central to the winery's philosophy; single-variety wines are not the focus
• Wines poured at Cosme (New York) and Pujol (Mexico City)