Winemaker Notes
A wine made at the La Cautiva area, fermented using foot treaded 100% whole cluster. Post-fermentation maceration from 1 to 4 months (depending on the year), followed by its ageing for two winters in 3000-litre foudres. The winemaking process concludes with its gentle filtering and bottling.
Professional Ratings
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Robert Parker's Wine Advocate
Starting in 2018, all of the reds include some wines from La Cautiva in Gualtallary, but the 2018 La Cautiva comes exclusively from the poorest soils where they find more calcium carbonate. It fermented in a 2,500-liter oak vat with 100% full clusters and indigenous yeasts without pumping over or punching down, just keeping the cap wet. It matured in a 3,000-liter oak vat for three winters. It's floral, elegant and expressive, with very fresh aromas of wild berries and herbs. The palate is medium-bodied, with moderate alcohol and very good freshness, vibrant and with flavors of acid berries. They extended the élevage, and it was in larger volume, which seems to have given it more depth. This is superb.
Celebrated for its bold flavors and supple texture, Malbec has enjoyed runaway success in Argentina since the late 20th century. The grape originated in Bordeaux, France, where it historically contributed color and tannin to blends. A French agronomist, who saw great potential for the variety in Mendoza’s hot, high-altitude landscape, brought Malbec to Argentina in 1868. Somm Secret—If you’re trying to please a crowd, Malbec is generally a safe bet with its combination of dense fruit and soft tannins.
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.