Angulo Innocenti Unisono 2012
Blend: 36% Malbec, 26% Cabernet Franc, 23% Cabernet Sauvignon, 15% Syrah
Critical AcclaimAll Vintages
Pedro Angulo and Angel Innocenti were winegrowers in their native Europe – Pedro in the Basque country and Angel in Tuscany. They immigrated to Argentina in the late 19th century and through hard work and perseverance found great success in their commercial activities.
Today the Angulo and Innocenti families have rekindled their immigrant winemaking roots. Alejandro Angulo and Mariano Innocenti, 3rd and 4th generation family members respectively, have decided to celebrate Pedro and Angel’s vintner past with the development of a unique terroir in La Consulta.
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.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, 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 fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.