These wines are not called Revolucionaria for nothing. This one is a Bonarda that has been made using whole bunch fermentation, a la Beaujolais. Very dark in colour, cherry ade on the nose with a whiff of raspberry bubble gum; prickly and tangy on the palate with delightful acidity that make it feel more like a zesty white with a full-bodied difference in the mouth. This wants to be chilled and enjoyed on hot days or with spicy foods, and at only 12.5% alcohol it is a breath of fresh air from Mendoza.
"It's treated like a certain style of red Burgundy, with 100% whole bunches and tastes like one too, with sappy raspberry and red cherry and a chalky tang."
92 / 100 Tim Atkin ARGENTINA 2015 Special Report (2013 vintage)
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