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This wine is as fun and vibrant as the color suggests! In the coolest subzone of of the Uco Valley in Mendoz, El Cepillo, the winemakers of Canopus harvest organically farmed Pinot Noir on clay-calcareous soil for this bright pink, hazy rosado. Roughly 3/4 of the fruit is direct-pressed and begins natural fermentation in concrete tanks, and then the last 1/4 is left as whole cluster and deposited into the fermentation in mesh bags, like tea, to infuse the wine for six months. The wine is bottled without fining or filtering, and just a small amount of SO2. Notes of juicy watermelon, crunchy, underripe strawberry, and fresh herbs on the nose, and bright strawberry sorbet on the palate; a delight! Michelle DeWyngaert
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.
The fruit for Rivera del Notro Blanco comes from Roberto Henriquez’s neighbor, Cesar Henriquez, and a few other neighbors. Roberto manages the farming at all of the plots, and the youngest vines are around a hundred years old. This is a blend of Moscatel, Semillon, and Corinto, made like the other white wines from Roberto: the grapes were destemmed then allowed to naturally ferment with their skins in tanks, with the skin-contact lasting the duration of the fermentation. This shows a bit more of the Muscat aromatically, with notes of ripe orange, grape, and white pepper, but the palate is quite refined, with the skin-contact lending an appealing structure, and plenty of minerality balances notes of orange, peach, and pear.
Leonardo Erazo saw this small, 4-acre plot of ancient dry-farmed, ungrafted bush vines in the Itata and fell in love. He bought the property and built his house there. Some of these vines are up to 170 years old, grown on granitic bedrock. He uses no pesticides in the steep, dry-farmed, ungrafted bush vineyards common to Itata, and the wine is bottled with minimal sulfur. The juice sees 2-3 hours of skin contact only, lending the slightest tannic character. Aged in concrete vat. This is a beautiful, saline, fresh, elegant, wildly aromatic Muscat that is fermented fully dry. -A.F.
From Malbec vines at 1700 meters elevation in the Uco Valley, on limestone soils. Fermentation and aging is in concrete egg, giving the wine soft, integrated tannins. Plenty of purple and blue fruit, an all-around tasty red! -EL
Carmenere, Chile's flagship grape, has an excellent expression here at a fantastic price. Biodynamic grapes are manually selected and then crushed, with the tanks filling slowly due only to gravity. Spontaneous fermentation with a soft pump-over is followed by 25 days of maceration. Aging in 3- and 4- year old French barrels for 10 months produces a fine, structured red. Darker fruit is enveloped in a cascade of herbal notes. Tight energy, fine tannic structure, and good acidity make a wine that is full-bodied but not massive.