Growing Conditions

A Blend of Three Vineyards - vineyards are divided into lots that are harvested at different times:

Agrelo (3,117 ft (950 m) elevation: citrus and peach fruit flavors.
Villa Bastías 3,675 ft (1,120 m) elevation: Stone fruit aromas and a rich texture.
Gualtallary 4,757 ft (1,450 m) elevation: lively floral notes, strong mineral character and cool climate bright acidity.

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.


Whole cluster pressed; fermented, sur lies, in barrels and stainless steel. Wild yeasts.

Total Acidity: 6.2 grams/liter


10 months in French oak. Barrel selection varies depending on vineyard and vintage - First, second and third use barrels used. 40% does not undergo malolactic fermentation.