This is a marriage made in heaven! It is made from a field blend of Argentina’s most iconic and widely planted varietals. Though these grapes mature at different times, the Malbec three weeks before the Bonarda, we harvest both together (the Malbec ten days later than typical, the Bonarda ten days early). Planted in alternating rows, the Malbec brings luscious sweetness while the Bonarda provides firm acidity. This 1946 vineyard blend was designed with this in mind, even though it took us many years before we realized what our predecessors were aiming to achieve.
Smoke, blueberries and deep structured fruits fill the nose. The palate is full bodied with crunchy black cherry, currants and toasty oak flavours.
A blend of 60% Malbec, 25% Cabernet Sauvignon & 15% Petit Verdot. Predominance of black fruits with hints of green tobacco, chocolate and spice. Well integrated tannins, ripe black fruits and a good acidity lead to a long rewarding finish.
A deep dense blockbuster from 40+ year old vines. Blackberry plum fruit and sweet spice. The palate is silky and warming with more black fruit and cherries. The wine is vibrant with an alluring blend of fruit along with clove, pepper and cinnamon spice finished off with well-structured integrated tannins. A great wine with a fresh finish.
Blend: 100% Malbec
Location: Cafayate Valley, Salta
Altitude: 1,800 M.A.S.L.
Tasting Note: A nose of damson, liquorice and sweet spices leads to a complex palate. Firm yet structured tannins add weight and texture to this well rounded wine; black pepper, plums and toasty oak flavours can all be found here.
Vinification Process: After hand picking the fruit undergoes a cold maceration for 3 to 4 days. Fermentation with selected yeasts at controlled temperatures between 24° and 26°C with twice daily remontages and one delestage. Total maceration is for 3 weeks and includes 100% malolactic fermentation. Then this malbec is rested in oak barrels (50% French, 50% American) for 8 months at a controlled temperature between 15° and 18°C
Food Match: Serve with a slow cooked lamb shoulder