Winemaking: The grapes were hand-picked towards the end of March when they had reached optimal maturity. A cold pre-fermentation maceration took place preserving the primary fruit aromas. Fermentation took place in temperature controlled stainless steel tanks at 25 to 28°C, followed by spontaneous malolactic fermentation. The wine was made in an unbaked style showcasing the purity of fruit in this distinctive blend. Vintage: The 2016 vintage was characterised by a delayed growing season, reduced yields and very good quality. An extremely cold spring delayed the plant physiology by three weeks on average, with the growing season continuing at cooler temperatures than average years. The result of the El Niño phenomenon was relatively high humidity and frequent rains. However despite challenging conditions, the grapes were healthy and of good quality at harvest producing wines with excellent varietal expression.
|Country of Origin||-||Argentina|
|Awards||-||Silver, IWC, 2018 90 Pts, Tim Atkin , 2018 90 Pts, Robert Parker , 2018|