Agrelo 3,117 ft (950 m) elevation: aluvial origin. Clay topsoil with rounded rocks on the bottom. Villa Bastías 3,675 ft (1,120 m) elevation: aluvial origin. Silt loamy soil with limestone on the bottom. Altamira in La Consulta 3,593 ft (1,095 m) elevation: aluvial origin. Loamy soil, with rounded rocks on the bottom. El Cepillo, Eugenio Bustos 3,593 ft (1,090 m) elevation: aluvial origin. Loam-sandy soil with thick calcareous layers and rounded rocks on the bottom. Gualtallary 4,757 ft (1,450 m) elevation: aluvial origin. Gravel and limestone soil. Rounded rocks in the bottom. The 2013 harvest is characterized by optimal fruit set and normal yields. Overall cooler climate and cooler nights give us wines with bright acidity and aromatics, and the velvety tannins that come from a longer hang-time. Although these wines will have the necessary acidity and tannins to age, it might be hard for many to refrain from their immediate appeal. After three years of low yields, 2013 brought us an average crop size. The Mendoza growers are pleased. Temperatures were generally cooler throughout summer and especially in early Autumn, leading to unusually high natural acidity (lower pH's) and relatively low sugar/alcohol levels - the perfect balance. Nights were cooler than average and harvest happened between 7 and 10 days later than usual, giving us bright aromatics in addition to the hang-time related velvetiness in the tannins. We've been concerned over the lower than average amount of snow in the Andes and in the underground aquifers over the last two years. Although this season, there was more snow than last, we wonder if this is related to climate change. The Catena Institute of Wine (our research branch) is preparing a multidisciplinary task force to address this topic with other wineries in Mendoza. Fortunately there were additional rains in spring which helped combat the dryness and gave us nice canopies and an optimal fruit set. Increased rain is also part of the climate change gurus' predictions. Our La Pirámide Vineyard in Agrelo, Luján de Cuyo, was affected by hail - the third time in the last decade - and we are hoping that this is not a new pattern. We usually expect only one hail storm per decade on average. Yet again, we are grateful for hail netting.
Cold maceration for 3 days, fermentation in stainless steel tanks for 20 days and post-fermentation maceration for 20-23 days. Wild yeasts. Total Acidity: 5.61 grams/liter
Elevage: 12-14 months in barrel. Barrel selection varies depending on vineyard and vintage - First, second and third use barrels used.