The vineyard consists of 1.5 hectares. The vines were planted in 1932 and are pre-phylloxera, massal selection ungrafted rootstock; each vine is genetically distinct, unlike those which are cloned. On the farm, we produce 7 of the 8 biodynamic preparations (502, 503, 504, 506, 507) ourselves with our own organic material. We make our own cow horn manure (500) and biodynamic composts. The vineyard is divided into 4 plots and each plot is managed independently to optimise the care of each one and allow a specialised approach. Then each plot is fermented separately in four open French oak fermenters, specially customized for us by the cooper Surtep.
This is a ripe wine… nicely balanced. Leaving the wine in the glass and not swirling it, made the spicy oak aromas emerge, in a sign of youth… finer tannins and a subtle minerality. Somehow the wine became more focused with time in the glass. Luis Gutierrez (Robert Parker)
The aromas of hot stones, blackberries and blueberries are impressive. Full body, layered and intense yet always refined and polished. A gorgeous and stylish malbec. James Suckling
Incense, tobacco and pepper spice aromas segue into a dark, dense, focused, blackberry, plum and liquorice-dominated palate. Tim Atkin MW
Matching the wine
The classic pairing is lamb; even better if it’s Patagonian lamb!
Serve at 16C. After opening, the wine will continue to improve for the next 48 hours.