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The Cara Sur Tinto is 70% Bonarda, with the remainder being 20% Barbera and 10% Malbec. The grapes were foot-trodden in concrete before being macerated whole cluster for 40 days. Bonarda, Argentina's second-most planted grape variety, is frequently used to make low-tannin bulk wine, but with this long maceration it achieves quite a beautiful tannic structure. Dark, pretty blackberry fruit is wed to a dense herbal core, with a beautiful acid backbone. A little brighter because of its Barbera, a little more structured because of its Malbec, this is a fantastic wine that is relatively full-bodied, but lighter and juicier than much of Argentina's Malbecs; this is a perfect, thirst-quenching alternative to pair with grass-fed beef! Andrew Farquhar
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
A tried-and-true Malbec from northern Argentina. Not as extracted and full bodied as many other options, so think Malbec flavors, but lighter bodied and more easy drinking. No new oak, just pure fruit, a bit of grip and good freshness. It pretty much goes with anything!
A blend of Muscat of Alexandria, Corinto (the Chilean name for Chasselas), and Semillon, this wine comes from vines averaging ninety years in age! Soil types are granitic, which is common through the Bio Bio. Open-top spontaneous fermentation is done in stainless steel tanks, with free run juice fermented separately from pressed juice. Whole berry fermentation is done with no stems. This wine stays three months on the skins. The Muscat produces its classic aromatic fireworks, but this is a much more refined a delicate wine on the palate, with a fine steely structure lain over beautiful, peppery musk character. Andrew Farquhar
Eduardo Soler started Ver Sacrum after a visit to the Gredos mountains of Spain, where he fell in love with mountainous styles of Grenache. He decided to make high-altitude, low-alcohol, lighter wines - not what consumers think of when they think of Argentina. This is a pretty, mineral-driven Grenache, still with the classic dense strawberry compote fruit character of the variety, but including a nice minerality and a finish redolent of a fistful of fresh Provençal herbs. This wine has fantastic concentration for being so light, and will pair with all manner of partygoing. Andrew Farquhar