Ver Sacrum

Cruz de Piedra, Maipú, Mendoza

Ver Sacrum
Ver Sacrum
Ver Sacrum
Ver Sacrum

In praise of drinkability from the Sacred Spring…

When we visited Eduardo Soler at his home in Mendoza in April 2019, we weren’t really sure what to expect. We already knew there was much interest in his wines and that he was looking for an importer that would understand what he was trying to achieve. The wines are quickly reaching cult status in other markets such as the US, and we feel quite proud and privileged that Eduardo has placed his faith in us to do the work for him here in the UK. We instantly said we would like to import all four of the main wines, 3 reds and a white but, alas, only one red was available, the GSM, such is the limited nature of the production here. The others will follow as soon as the 2018 vintage is available and we hope to add even more wines as time goes on. Sometimes it's best just to let the winemaker do the talking…

"Please keep in mind that this is not a conventional project. The winery is my garage and a rented warehouse. Ver Sacrum is the brainchild of a small group of viticultors / winemakers, baptized as "Team Grenachista". The aim of the project is to produce a comeback of the Mediterranean varieties that Argentina lost after the 1950´s in favour of Malbec plantings.

"We grow Grenache Noir, Mourvèdre, Roussanne, Marsanne, Syrah, Mencía, Carignan, Teroldego and Nebbiolo, as well as some Malbec, Cab Franc and Pinot Noir. We cultivate three different vineyards in three distinctive terroirs: Los Chacayes (Uco Valley), planted in 2011 and most of our fruit comes from here, Barrancas (Maipú), planted in 1947, and Cruz de Piedra (Maipú) re-planted in 2016, with an experimental vineyard. The Barrancas vineyard no longer exists, 2016 was the last harvest, and we have replaced it with 5 hectares of Grenache planted in Alto Verde, east of Mendoza city.

"As I said before, we are primarily vignerons, that make wine as a consequence of our work, research and passion for the field. Therefore, since we want to "bottle the vineyard", we use somehow primitive, low-intervention, rudimentary techniques of vinification. Our wines tend to be more fluid, we praise drinkability; less alcoholic, we rarely harvest over 23 brix; naturally more acidic, linear, sharper, fruit-driven wines; no new oak or no oak at all; very gastronomic, easy to pair with food; naked, direct, but precise and elegant, no "make-up"; we ferment with airborne yeast only; we don't correct the wines, acidify, no homogenized vintages; we like to show climate as well.”

Now then folks, if that doesn't whet your whistle, we don't know what will.

Ver Sacrum GSM 2017

Ver Sacrum GSM 2017