BLENDED WINE 2017
The wine is deep garnet red and has a nose of black plums and black cherries. As it opens, notes of figs and stewed black fruits come to the fore. The mouth has a lot of personality with a complex palate that will make you look for another essence. This wine is a tasty blend of Malbec and Tempranillo, giving a medium-bodied density.
48% tempranillo, 40% malbec, 7% syrah,
5% cabernet sauvignon
Total acidity: 4.7 g/l | PH: 3.72| Residual sugar: 1.8 g/l| Contains sulfites
22.80$ per unit (12 units per case)
After several rainy vintages, 2017 heralded an expected return with more characteristic dry weather, delivering grapes with intense flavors. Yields were low due to spring frost in the Uco Valley, down 40-70%. This vintage will be remembered for its excellent quality, with impressive concentration of tannins and great aging capacity, but low volume.
A blend of hand-harvested Malbec, Tempranillo, Cabernet Sauvignon and Syrah grapes. This process was followed by a careful double sorting before fermentation. The Malbec and Tempranillo grapes were harvested early and co-fermented, in order to soften the tannins, strengthen the aromas and obtain a more complex nose. The Cabernet Sauvignon was harvested a few weeks later at optimum maturity and was also co-fermented. Each fermentation took place in separate stainless steel tanks at a temperature between 24 and 26°C for 14 days. Only indigenous yeasts were used in the process. Each tank is tasted every day to determine the needs. The wine is then aged for a minimum of 9 months in concrete tanks. The proportion of grape varieties in the final blend has been rigorously selected by the winemakers to create a blend with the right balance and harmony. No aging in oak.
Food and wine pairing
This 2017 blend wine is ideal with braised beef, lamb or pork.
For vegetarians, try with a hearty chickpea stew.
Lucas Orlando Gimenez has grown up into the wine business. Born in Argentina in a family of winemakers, he has wonderful memories of his childhood, playing in the vineyards and the family winery.
Therefore, he started working in this industry at a very young age, as he could take advantage of the expertise and know-how of his relatives. In order to develop his skills, he enjoyed several experiences, such as in the Napa Valley in the United States, in Bordeaux in France and in Provence, where he is still the chief winemaker of Château La Coste. At the same time, he manages with his dedicated team the Argentine vineyards of La Coste de los Andes, Andillian, Paso de los Andes (Ocho Gauchos), Dos Arroyos and Finca Iral.
Among all these projects, he keeps energy to his family, who helps him balance his personal life and success.
To sum up, Lucas Orlando Gimenez is a passionate winemaker who combines the ancestral art of winemaking with new techniques that drive to unique and daring wines.
The grapes come from a single site, the Paso de Los Andes vineyard in the unique Las Pintadas section of the Uco Valley.
The district of Las Pintadas is located between the limits of the alluvial cones of Los Chacayes and Los Sauces, towards the eastern zone of the Uco Valley, which explains the heterogeneity of its soil. Over time, the relatively fine material entrained within the confines of these fans has allowed a sandy silt to form on the surface. At depth, we find active limestone. Thanks to the extraordinary heterogeneity of the soil, the vineyard obtains fatter, more succulent and rounder wines.
Although the Uco Valley is generally a semi-desert region, there are natural upwellings in the district of Las Pintadas that produce a lush and green environment with a great biodiversity. The vineyard therefore requires limited irrigation during the growing season, allowing us to manage the limited water supply with great efficiency. The irrigation water comes from a pure, deep aquifer that lies directly under the vineyard and is replenished each year by meltwater from the nearby Andes Mountains. Las Pintadas is a high-altitude region, varying from 980 to 1090 meters. It is characterized by long and hot summer days followed by cool nights, allowing a complete ripening of the grapes with preservation of the acidity.