Aromas of concentrated blackberry, dark plum, and black cherry integrate with sophisticated notes of violet, bittersweet chocolate, and a hint of black pepper. The palate is full-bodied and exceptionally seamless, featuring a dense core of dark fruit and a savory, earthy undertone. It displays a refined structural framework with fine-grained tannins and a balanced acidity that leads to a long, polished finish marked by toasted oak and a touch of mineral coolness.
The winemaking team utilizes a blend of 60% Malbec, 20% Cabernet Sauvignon, 15% Syrah, and 5% Cabernet Franc. In the cellar, the fruit is harvested by hand and undergoes a meticulous double selection process. The grapes are fermented with native yeasts in French oak barrels to begin the integration of wood and fruit early in the process. The wine matures for 12 months in French oak and an additional year in the bottle before release. This extended aging allows the powerful tannins of the high-altitude fruit to soften, resulting in a complex, age-worthy red that reflects the estate’s commitment to organic viticulture.
The fruit is grown in a single vineyard plot within the Gualtallary sub-region of the Uco Valley in Mendoza, Argentina. The site is defined by its extreme elevation of 4,133 feet and its unique soils composed of sand, gravel, and a significant amount of limestone. These poor, rocky soils naturally limit vine yields, leading to intense flavor concentration and a distinct mineral tension. The cool mountain nights in Gualtallary provide a dramatic diurnal temperature shift, which is essential for maintaining the fresh acidity and aromatic lift that balance the natural power of the Malbec and Cabernet Sauvignon.
