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Lively spice aromas. Smooth fruit flavors. Carmenere Frontera is a wine with an uncommon personality that’s simply delicious. Amazing for parties, be sure to bring a big bottle so everyone can try!
José Zuccardi Malbec is sourced from Paraje Altamira and contains a small percentage of Cabernet Sauvignon from Gualtallary. Each variety is naturally fermented in concrete vats, using wild yeasts, and is then aged in foudres and second-use barrels for 24 months.
Sourced from vines among Clos de Luz’s oldest vineyards, which makes them some of the oldest Malbec vines in Chile. Hand harvested in small crates for strict fruit selection. Fermented with indigenous yeasts, with pigeage every 2 days. Aged for 10-12 months in 225L and 300L French oak of different ages.
In its youth this is a hefty, muscular beast that gradually takes on an increasingly silky texture as time passes in bottle. Lots of profound dark fruit up front with notes of assorted spice, mint, black pepper and dark chocolate on the nose. The use of oak is judicious and handsome, resulting in a really impressive, elegant wine showing much complexity and finesse.
There's better integration of the oak and better balance, harmony and elegance in the 2021 Privada Family Blend. It was produced with 40% Malbec and 30% each Cabernet Sauvignon and Merlot from vineyards in Luján de Cuyo. It feels very integrated, with each variety adding aromas and flavors and coming through as complex and powerful. This has to be one of the finest vintages for this bottling. Maybe they used less new barrels... 220,000 bottles produced.
This Carmenere is sourced from two section of Invina Batuco vineyard in the Maule Valley of Chile. The Carmenere grape with black fruit, herbal notes and soft tannins is blended with Cabernet Sauvignon to add a spicy red fruit characteristic, and Syrah to include notes of red licorice.
50% Malbec, 50% Cabernet Sauvignon fermented and aged in stainlees steel. Pielihueso is a father/daughter project in Los Chacayes, Uco Valley in Mendoza. Bright, floral, and a touch herbal. Alejandro and Celina make wines fermented with native yeast and a low addition of sulfur added just before bottling; their style is making light, bright, clean and vibrant wines!