The “Angélica” vineyard offers ripe plum jammy flavors with a soft, supple mouthfeel. “La Pirámide” lends intense black berry fruit with spicy black pepper and clove. “Altamira” provides elegance and freshness on the palate with a flavor profile of red berry fruit. Lot 3 from “Adrianna” is intensely floral, with hints of violets and lavender, while lot 9 provides a deeply violet color and a long persistent finish of cassis flavors and mineral notes. These five elements contribute to wonderful complexity in the final blend.
Angélica Vineyard, Lunlunta 3116 ft (920 m) alluvial origin. Loamy clay in the topsoil with rounded rocks on the bottom. La Pirámide Vineyard, Agrelo, 3116 ft (950 m) Alluvial origin. Clay topsoil with rounded rocks on the bottom. Nicasia vineyard, Altamira, San Carlos: 3592 ft (1095m) alluvial origin. Loamy soil, with rounded rocks on the bottom. Adrianna Vineyard, Gualtallary, Tupungato, 4757 ft (1450 m) alluvial origin. Gravel and limestone. Rounded rocks in the bottom. Angélica Sur Vineyard, Gualtallary, Tupungato, 3608 ft (1100 m) sandy loam with presence of gravel and limestone.
Many in Mendoza have started calling 2015 "el año Bordelés", or "the Bordelais year" because of the cool summer, early autumn rains and generally low alcohols and high acidities in the main red varieties. The best Malbecs of 2015 have a refinement and elegance that only occur in very cool years. What was key in the 2014-2015 season was parcelization and low-yields farming. The Malbec in parcels with stony and limestone soils were undisputed super-stars. Because of the warm winter, the harvest was between 10 and 15 days earlier than usual.
This wine goes through an extensive cold maceration at less than 50ºF (10ºC) to extract aromas. The juice is then fermented for 18 days with a post-fermentation maceration of 28-30 days. Wild Yeasts.
24 months in French Oak barrel. Barrel selection varies depending on vineyard and vintage.