70% Grenache Noir, 15% Syrah, 15% Monastrell co-fermented. The grapes are grown on alluvial rock, a former stream bed with no top-soils, at 1,100 MASL in Los Chacayes in the Uco Valley. A cool, semi-carbonic maceration lasts 8 days. Fermentation in a 3,000 litre raw concrete, egg-shaped fermenter with no skin contact. Wild yeasts only. 50% of the wine is aged here on its lees, the other 50% is aged in third use French oak for 6 months. 8 months in bottle before release.
This wine is nothing short of beautiful. Pale garnet in colour. Bright and breezy red fruit aromas mingle with delicate floral and herbaceous notes. Light, fresh and elegant in the mouth with gently biting tannins. If Eduardo Soler can make wines like this after only a few vintages and from relatively young vines we can only ponder the sublime harvests to come.
93 / 100, Descorchados (2017 vintage)
“Pale, bright red with a light rim. A bit darker on the nose than the Garnacha in its fruit character, with raspberry, black cherry and menthol notes dominating…. Delineated red berry, wild herb and spice flavours.”
Stephen Tanzer (2017 vintage)
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