Aromas of blackberry, blueberry, baking spice and a touch of menthol on the nose. The palate is silky and refined, but quite full. Flavours of blackberry, cassis, blueberry, mocha and pipe tobacco lead to a long, fruit-driven finish. The oak is prevalent but not overwhelming. The wine is balanced equally by tannins and acids, with real structure. A great partner to Prime Rib, grilled lamb or a hearty root vegetable stew.
This thick-skinned, full-bodied grape has made its home in the foothills of the Andes. Owning more than 75% of the world’s planted Malbec, Argentina is known for having reinvigorated the variety, which has been returned to the list of the top 18 noble grapes. Originally from the South-West of France, Malbec was primarily used as a blending grape in Bordeaux, with most of its vines planted in the region of Cahors. Malbec found its way to Mendoza in 1868, after a French botanist planted it by order of the mayor.
With its near-dessert conditions, extreme elevation and wide diurnal shift, grape vines have proven to thrive in various regions of Argentina. With plantings dating back to the 1920s, the fruit from Uco Valley was originally used to add colour and acidity to the wines of warmer areas until winemakers in the 1990s saw larger potential for the region. Today, Uco Valley is producing some of the most influential wines of Argentina. The valley, which runs north to south, is 70 KM long and 40 KM at its widest in the south. It is capped by desert conditions, with cold winds blowing in from Patagonia. At its north end, hills reach 1400 metres+. To the east, the region runs into a series of gorges and dry riverbeds.
In terms of soil types, Uco Valley is more varied than many other Argentine wine regions. In the South, you will find sand and sandy loam while the northern portion of the valley is made up of more alluvial with outcrops of limestone. Campo de Los Andes, Alto Vista Flores and Los Arboles—the three vineyards from where this Malbec is sourced—range between 900-1200 metres above sea level with an average annual temperature of 14°C.
Hand-harvested fruit is pressed into small concrete vats for a long, slow fermentation. After fermentation is complete, 70% of the wine is transferred into new French oak barriques for 12 months of aging which 30% remains in concrete. Bottled unfiltered.