Chardonnay 100%, Gualtallary, Tupungato 1400-1500m, stony soil with limestone, fermentation in French 500lt barrels, 35% new oak, wild yeast, 13,9% alc. Matured under flor for 9 months in old French barrels, no battonage.

A lot of expectation on this one but sadly it was corked, but you could still see that this is a fine wine, as the texture of it and a few of the elements were through. Must try this again

Bonarda 85%, Cab,Franc 15%, El Mirador, Rivadavia 650m, Gualtallary, Tupungato 1470m, stony loam soil for Bonarda and poor stony but rich limestone soil for Cab.Franc. Fermentation in 500lt old French oak barrels with wild yeast, 28 degrees max for 15 days, 25 days maceration, 13,9% alc, matured for 15 months in 3rd use French barrels.

Bright purple color, attractive perfume, ripe red fruit, some floral notes, light and spicy. In the palate, the wine is again light, subtle, a few tannins, juicy, light oaky notes, light to med body, med finish. A wine to have by the glass and on its own.

Malbec 90%, Cab.Franc 7%, Petit Verdot 3%, Gualtallary, Tupungato 1400-1470m, poor stony soil rich in limestone. Fermented in 225lt French barrels and cement tanks with wild yeast, 29 degrees max for 20 days, 30 days maceration, 13,9%, matured for 15 months in 3rd use oak barrels.

Rich in the nose, ripe red and blue fruit in the nose, spicy, floral, the oak stands out a bit more than Bonarda tried before, a few herbal notes offering freshness. In the palate, the wine is light, red and blue fruit, soft tannins, the oak is not that apparent now, med body and finish, easy, straightforward, softer and lighter than other Malbecs. A wine to have by the glass surely

Cabernet Franc 85%, Malbec 15%, Gualtallary, Tupungato, Uco Valley 1470m, poor stony soil rich in limestone. Fermented in old French barrels, 22 degrees, cold soak for 5 days, 23 days maceration, 30% whole bunches, 5 different harvests in 1,5 month, 13% alc, matured for 15 months in 100 yo foudre

The wine is offering great complexity, ripe red fruit, green bell pepper, slightly spicy, a bit of cigar box and sweet spices. The palate is very tasty, tannins stronger but not aggressive, green notes offering freshness, red fruit, great texture, med body and acidity, long finish. Truly outstanding quality, needs more time than the El Cepillo. I have to get my hands on this 95+

Cabernet Franc 85%, Malbec 15%, Chacayes, Tunuyan, Uco Valley 11oom, clay soil with pebbles. Fermented in oak French barrels, 22 degrees, cold soak for 5 days, 23 days maceration total, 30% whole bunch, 5 different harvests in 1,5 month, 13% alcohol, matured for 15 months in 100 yo foudre.

Very extrovert nose, floral, red fruits, roasted notes, a bit of oak toy, blue fruit, inky, sweet spices. In the palate, the wine is soft again, smooth tannins, nice acidity, red fruit, a few herb notes, med body and finish. Outstanding quality, not sure I would say that’s a Cab Franc if served blind

Cabernet Franc 85%, Malbec 15%, Cepillo, San Carlos, Uco Valley 1300m, calcareous sand with sea gravel subsoil. Fermented in old French barrels, 22 degrees, cold soak for 5 days, 23 days maceration, 30% whole bunches, 5 different harvests in 1,5 month, 13% alc, matured for 15 months in 100 yo foudre

High intensity of green bell pepper, red fruits, sweet spices, smooth oak and fresh tobacco, so much different than the Chacayes tried before. In the palate the wine shows high intensity again, green bell pepper notes again, nice tannic structure, nice acidity, red fruit, beautiful body and texture, long finish. Outstanding quality, have to get a bottle or two