Adrianna Vineyard: Gualtallary District, Tupungato Alto Region, Uco Valley, Mendoza, Argentina
Parcel Name: White Bones
Parcel Surface: 2,2 Hectares
Soil composition: Alluvial origin. Calcareous soil
Altitude: 4.757 ft (1.450 m) elevation
In most regions there was about 25% more rain than usual (5 to 50mm more) in the late spring/early summer and these rains had a natural cooling effect in the months of November and December. Towards the end of December it stopped raining in most regions. Veraison started a bit earlier than usual, and the canopy was well developed early in the harvest season because of the rains. It stopped raining just at the right time for red varietals and very high altitude chardonnay to experience the necessary amount of stress.
We did a great deal of Scholander pump water measurements this year because in the dry conditions of Jan-May it was essential to stress the plants judiciously. Most lots were harvested between 7 and 10 days prior to the usual date. Because of the ideal weather conditions of February, March, April and May, we were able to harvest all our vineyards at 4 different times, a method that we find helpful as a way to intensify each aspect of the vineyard's terroir: aromatics (early harvest), fine tannins and mid palate (mid harvest), concentration of tannins-polymerization (late harvest.)
ADRIANNA VINEYARD - Gualtallary, Tupungato, Uco Valley, Mendoza, 4757 ft elevation
This vineyard saw a somewhat different weather pattern than the rest of the Uco Valley because it rained more here in February. It stopped raining towards the end of February, and after that it was clear and sunny. The canopies were big so there was lots of photosynthesis going on. We harvested most of the Malbec towards the end of April when it had been completely dry for 2 months. The Malbec has the typical floral notes that we get from this vineyard with perfect balance between sugars, acidity and tannins. We expect the wines to be intensely concentrated and velvety at the same time.
Cold settling for 12 hours in stainless steel tanks at
6oC. Fermentation in French oak barrels for 30 days
at 16°C. Battonage. Partial malolactic fermentation.
Aged for 12-16 months in 1st, 2nd and 3rd use French