Gualtallary

High-altitude Pinot Noir with wild strawberry, red cherry and raspberry at the centre, shaded by orange peel, cola root, subtle leather and savoury spice. The palate is dry and medium-bodied, with vibrant acidity, fine structure and a composed, gently earthy finish. Twelve months in French oak adds polish and texture without overwhelming the fruit, preserving the wine’s energetic, elegant character.

Blackberry and black plum sit with tobacco, espresso, dark cocoa and cassis acidity in a compact palate with gritty tannins. The blend is fifty percent Malbec, forty percent Cabernet Sauvignon and ten percent Syrah. Fruit comes from Gualtallary in the Uco Valley at about 1,200 metres. Each variety ferments separately in stainless steel before three to four months of contact with French oak.

Blackberry, cassis, violet and crushed stone lead a dark, highly aromatic profile, with wet earth and subtle spice adding depth. The palate is full and mouthfilling but remains fresh, its concentrated fruit shaped by integrated acidity and ultra-fine tannins. A stony, mineral texture gives the wine precision through a long finish, where black fruit, flowers and a savoury granitic note gradually return.

Cassis, ripe currant and raspberry lead, with violet, cedar, clove, eucalyptus and black pepper adding lift. The palate is fresh and elegant, combining juicy red fruit, velvety tannins and a mineral line through a persistent finish. Give it a brief decant and serve with grilled game, roast lamb or charred vegetables.