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This is an bright, fantastic Moscatel Blanco made in an invigorating style using skin contact. Thought of as "old-fashioned" in Argentina, this wine was made with a week of skin maceration. When this is combined with the high altitude of the vineyards (1500m) and the age of the vines (80+ years), this is a powerful, dry, and intense wine. While retaining the classic aromatic character of Muscat on the nose, the palate displays loads of acidity and a bright lemony profile that is set in contradistinction to its grippy tannins. A perfect pairing for lemon-roasted chicken or fillets of large pelagic fish. This wine would be perfect for assorted tapas as well. Drink now, but could age mightily. I'm excited to see how this will develop in bottle. Andrew Farquhar
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
A more structured take on Malbec, the 'Traslapiedra' Tinto is a blend of 60% Malbec, 30% Cabernet Sauvignon, and 10% Merlot. Sourced from a unique sub-region of Mendoza, Argentina, the Paraje Altamira is prized for its marine sedimentary rock soil at super high altitudes of 1000+ meters. By adding Cabernet to the blend, the wine is more earth-driven and has more grip than a typical Malbec from Mendoza. The nose is full of ripe plum and blackberry, and also dried savory herbs and a touch of tobacco. The palate is dense with firm tannins keeping the ripe fruit from coming across as jammy or confected. This is a Malbec that can stand up well to grilled or smoked proteins. Michelle DeWyngaert