It shouldn’t be possible to make a Sauvignon Blanc at Tacuil, but Raul Dávalos Jnr has does so and what a wine it is. Neither akin to New Zealand nor the Loire Valley, the nose is an explosion of blackcurrant leaf, nettles, hemp, greengage and gooseberry fool. The acidity is lovely and perfectly interlaced with a weight of fruit that is generous but not over-bearing.
All in all this wine is unique, beguiling and utterly delicious. Yes, it’s expensive, and when you begin to grasp the extreme location of the vineyards, and just how bloody difficult it is to not only make the wine but get it to Mendoza for shipping, it helps in part to explain the premium price. That said, the wine stands up and speaks for itself.
Questions about ordering or which wine is right for you?
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