Lescombes Vinos de los Muertos

Hervé and Danielle Lescombes built their first winery in Chablis in the Burgundy region of France in 1967. In 1981, the family moved to the American Southwest, and by 1984 they had bottled their first vintage. The winery is located in the Mimbres Valley, just outside of Deming, New Mexico.

Now Florent and Emmanuel, representing the sixth generation of winemakers, are carrying on their family’s tradition. With 200 acres of vineyards located in the high desert of the Pyramid Valley, just outside Lordsburg, New Mexico, they found the ideal climate and soil to grow the best quality grapes. Their state-of-the-art winery produces more than 40 wines.

The 220-acre family-owned vineyard is located 47 miles west of Deming, New Mexico, at an elevation of 4,500 feet where hot days and cool nights allow for growing consistently high-quality wine grapes for their award-winning wines. Their approach is a blend of technology and hand-crafting.

The Winery has a 500,000-gallon capacity with 50 temperature-controlled tanks for precise fermentation and maturation. Bottling capacity is about 250,000 cases annually. Tasting panels and lab testing ensure wines are crafted to their full potential. The facility is certified as “food-grade” joining only a small percentage of U.S. wineries to earn that designation.

The Lescombes produce full-bodied, French oak-aged reds, crisp aromatic whites, and exquisite sparkling wines from more than 30 grape varieties, including Cantina Sangria.