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Cuma is a 100% certified organic bottling of Malbec from the Calchaquí Valley. Meant to be drunk young and showcase the freshness of their high elevation fruit. The juice is fermented at cool temperatures and in stainless steel to maintain brightness in the wine, making this a juicier, fresher style of Malbec.
A family affair with two brothers at the helm creating classic examples of Mendoza's most famous grape varieties. This Malbec bottling is made from organically farmed grapes from La Consulta, Luján de Cujo, and Medrano. The grapes are fermented with three daily pumpovers to build color and extraction, and then aged for 10 months in American oak to soften the texture before being bottled unfined and unfiltered.
This wine is for the lovers of rich, fuller-bodied whites. I love the concentrated flavors you get from these 60 year-old, ungrafted Semillon vines. Mendel farms without pesticides or fertilizers and uses 100% indigenous yeasts, and they are in the process of getting organic certification for this Altamira vineyard. The high elevation of the vineyard, at 3,600ft, helps maintain a nice freshness in the wine, balanced by the creamy texture of the Semillon and the 15% new French oak used in the élevage. The nose is a mix of dried apricot, Meyer lemon, and dry hay, and the palate shows off the terroir of Altamira with a stony, salty minerality. Michelle DeWyngaert
Pedro Parra is champion of terroir. After getting a PhD in the subject and consulting for some of biggest names in wine-making worldwide, he began this project with his family in their homeland, Itata, Chile. The 'Imaginador' is a unique Cinsault from 70-80 year old head-trained vines, but because of the more than 200 year history of this vineyard, there are smatterings of Muscat, Semillon, Carignan, and País planted throughout that make their way into the blend. Pedro purposefully sought out pockets of granite for the vineyards he works with because of the structure it gives to the wines. The nose has a deep intensity of ripe red and black cherry and a touch of barnyard in the best way. The palate is fresh and focused, with the granite coming through clearly in the finish. Michelle DeWyngaert
Tikal is a true labor of love for the Catena family of Mendoza, Argentina; an effort to create a thriving biodynamic winery paying homage to the ancient Mayan and Incan gods of the Sun and Earth in their design and in the blends of their wine. The 'Amorio' is 100% Malbec from ~44 year old, ungrafted vines in the Paraje Altamira region of the Uco Valley. The wine is fermented in concrete with native yeasts, aged in 60% new oak and then bottled unfined and unfiltered adding to the rich, unctuous texture of the wine. Displaying notes of stewed raspberry and plum layered with nutmeg and coffee grounds. This will be an excellent pairing for brisket, rack of lamb, and other intensely flavored dishes. Michelle DeWyngaert
This is an introduction to Chilean Carignan from David Marcel at Viña Maitia. Vines are about 70 years old, and the grapes are fermented in lagar, and aged in concrete. The aroma of fresh soil hits you first and a just a touch of barnyard followed by rich black plum, raspberry, and red apple skins. The palate is plush and juicy with soft, pleasant tannins making it easy to enjoy with or without food. The finish is distinctly stony and savory on this easy drinking medium-bodied wine. Michelle DeWyngaert
"Pipeno" actually translates to barrel, but in this case it refers to an old tradition of making large barrels of juicy, quaffable wine for everyday drinking, and this wine is a perfect example. This wine is 80% Pais and 20% Carignane from 120-year-old vines. I would describe this as a cheerful wine; full of juicy red fruits, tart cranberry, with hardly any tannin or extraction, and just enough body. Serve this chilled and happily enjoy a glass or two with or without food, but definitely with friends. Michelle DeWyngaert