Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
At the top of the remarkable Zuccardi lineup is the 2021 Finca Piedra Infinita Gravascal, sourced from a single 0.73-hectare parcel dominated by gravel, granite rocks and calcareous stones with 50 centimeters of topsoil. It fermented entirely with whole clusters in unlined concrete tanks and matured for 12 months. The bouquet is both deeper and more lifted than that of its other Piedra Infinita counterparts, offering a wildly herbal, floral, nimble and endlessly complex nose. The palate combines a weightless buoyancy and deft concentration with a pronounced yet restrained mineral-laden core, culminating in a slow-moving, balanced and symmetrical finish with dramatic length, ultra-refined tannins and a striking combination of vertical lift and horizontal dimensionality. This wine brought to mind the transparency pages in the anatomy section of an encyclopedia set, each revealing distinct layers of one unified system layered on top of the other; I found the Supercal bottling akin to the skeletal system of Piedra Infinita, and the Gravascal is its beating heart. I cannot wait to follow this wine in the cellar, and I suspect it has a solid two decades of development ahead.
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James Suckling
Lots of herbs, white pepper, peppercorns and chalk. Great depth on the nose with super fresh blackberries and dusty tannins that melt away. Incredible powdery tannins still remain fresh. Brooding and austere in nature, but the tannins are so seamless and sweet, which almost give a hedonistic mouthfeel. This is thought-provoking. Extremely flavorful, long, ductile and nuanced. Already drinkable now, but will hold well.
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Vinous
Due to the heterogeneity of Altamira’s alluvial soils, Familia Zuccardi's single-vineyard wines are sourced from small polygons where the proportions of stones and calcium carbonate vary. The 2021 Finca Piedra Infinita Gravascal, from Paraje Altamira, is made from a careful selection of plots with gravel and calcium carbonate deposits. Bottled without oak aging, this purple wine unfolds slightly herbal aromas, with blackberry, blueberry, a layer of plum and a hint of mint. The real character emerges on the palate: compact and firm with a chalky presence, a long flavorful finish and fine yet reactive tannins.
A few years before 1950, Ing. Alberto Zuccardi reaches Mendoza from his homeland in Tucuman where their great-grandparents had settled upon arriving in the Italian region of AveIino. In 1963, Alberto implanted a vineyard in the region of Maipu not knowing that it would begin the great passion of his life, the wine industry. In 1990, his son, Jose Alberto Zuccardi, assumed the General Director of the company.
In 2005, Sebastian Zuccardi, third generation of the family, lead the development of the new stage of the wines of the winery expansion into the Uco Valley. On his initiative, since 2008 the winery has an area of Research and Development dedicated to the study of the terroir and the different variables that affect wine production. In 2013 the construction of the new Zuccardi winery in the Uco Valley began. It opened in March 2016 with the premise of producing wines with identity, through the continuous exploration of the different terroirs of the Uco Valley.
The Zuccardi family’s approach to sustainability starts with the environment and people before any product. They’re dedicated to producing the highest quality wines through sustainable practices such as a focus on nurturing biodiversity, organic farming, efficient irrigation practices, composting, water treatment, comprehensive waste and recycling efforts, and the use of solar energy. The winery itself is designed to be naturally energy efficient by maximizing natural light and minimizing electricity consumption. Its concrete walls fulfill the function of a thermal insulator, the movements of liquid are caused by gravity and the concrete-designed vessels allow for a natural control of the temperature of the wine. As a third generation family-owned winery, the Zuccardi’s take seriously their responsibility to protect the environment, support the land, the farmers and uplift the local community. Through building schools, offering free education, fostering equality, banning child labor, and subsidizing health care, they’re not only elevating their wines and the Uco Valley as a world class wine region, but also giving the people who have contributed to their success a path forward and upward mobility for their own families.
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.
With a winning combination of cool weather, high elevation and well-draining alluvial soils, it is no surprise that Mendoza’s Uco Valley is one of the most exciting up-and-coming wine regions in Argentina. Healthy, easy-to-manage vines produce low yields of high-quality fruit, which in turn create flavorful, full-bodied wines with generous acidity.
This is the source of some of the best Malbec in Mendoza, which can range from value-priced to ultra-premium. Cabernet Sauvignon, Cabernet Franc and Chardonnay also perform well here.