(2013 Vintage) Grapes were harvested by hand with delicate and conscious bunch selection. During fermentation, pigeage and a very gentle treatment were used on the cap to avoid over extraction. The juice fermented using native yeast, with no corrections of tartaric acid. The wine was matured in 3,500 ltr untoasted Foudres for 18 months, and six months in the bottle. There was a coarse filtration prior to bottling, to ensure no interference with the quality of the wine.
Robert ParkerThere is quite a jump in price for the 2014 Malbec Reserve. Here the grapes are grown on chalky soils with round stones in Altamira, Gualtallary and a touch of Vista Flores (that they are not using anymore) that fermented with indigenous yeasts and without any acid correction. The wine was aged in untoasted 3,500-liter oak foudres for 16 months. There is also a jump in quality, a serious wine where the minerality and freshness rule. This wine will please more advanced drinkers, with its subtle minerality, its balance and tasty, almost salty finish. This is a sleek, fine and elegant representation of the limestone soils of the Valle de Uco. To me this wine should be the one called terroir, and the previous wine should be the ’reserve’-this feels purer. But there you go. 80,760 bottles produced.
James SucklingA red with linear ripe fruit showing blackberry and blueberry character. Medium body, firm tannins and a fresh finish. Drink now.