Winemaker Notes
Fermented and aged exclusively in concrete tank. This is full-bodied white wine with a structured palate, great tension and bright acidity.
Blend: 75% Sauvignon Blanc, 25% Chardonnay
Professional Ratings
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Robert Parker's Wine Advocate
There was a new white in 2019, and I tasted the second vintage: the 2020 Edad Moderna Blanco, mostly Sauvignon Blanc with some 25% Chardonnay, co-fermented and matured in concrete egg. It's a white with low alcohol, high freshness and herbal aromas; it's not about the varieties, with shy flavors and an austere finish. This is super austere, more citrus than floral. 4,000 bottles were filled in October 2020. It's still young and tender and should develop further complexity with some more time in bottle.
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James Suckling
Apricot stone, blanched almond and pumpkin seed on the nose. It’s medium-bodied with bright acidity and a sleek, waxy texture. Crushed stones on the finish.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
By far the largest and best-known winemaking province in Argentina, Mendoza is responsible for over 70% of the country’s enological output. Set in the eastern foothills of the Andes Mountains, the climate is dry and continental, presenting relatively few challenges for viticulturists during the growing season. Mendoza, divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley, is the source of some of the country’s finest wines.
For many wine lovers, Mendoza is practically synonymous with Malbec. Originally a Bordelaise variety brought to Argentina by the French in the mid-1800s, here it found success and renown that it never knew in its homeland where a finicky climate gives mixed results. Cabernet Sauvignon, Syrah, Merlot and Pinot Noir are all widely planted here as well (and sometimes even blended with each other or Malbec). Mendoza's main white varieties include Chardonnay, Torrontés, Sauvignon Blanc and Sémillon.