Kaiken
Kaiken
AboutKaiken
Kaiken is an Argentine winery born from a journey across the Andes: Chilean winemaker Aurelio Montes began exploring Argentina in 2000 and established the project in Mendoza the following year. The winery takes its name from the caiquén, a wild goose that crosses the Andes between Chile and Argentina. Wine is made at a Vistalba winery built in 1920.
Gustavo Hörmann has led the team since 2016. The winery’s environmental work includes regenerative farming, water management and biodiversity programmes.
Kaiken 2021 Estate Malbec
Argentinian Red
Floral, slate and peppery-herb notes accompany dried cherry and plum. Strawberry and sweet cherry are also present. The palate is juicy and medium-bodied, with chewy tannins and fresh acidity. Toast and chocolate appear in the finish. Made entirely from Malbec in Mendoza, the wine carries fourteen percent alcohol and is listed as sustainably produced through BdA certification.
Kaiken 2023 Ultra Chardonnay
Argentinian White
Golden-yellow colour with old-gold highlights accompanies pear, quince, lime and pink grapefruit. Saline mineral character appears with toast, hazelnut, vanilla, nutmeg, smoke, honey and dried flowers. The palate is broad and full-bodied, with a silky, creamy texture, vibrant acidity, brioche and a long mineral finish. Made entirely from Chardonnay, the wine carries 14.5 percent alcohol.
Kaiken 2021 Ultra Malbec
Argentinian Red
Blackberry and blueberry meet spicy and floral notes in a deep red wine with purple tones. The palate has good structure, soft tannins and fruit supported by rosemary, thyme and dried flowers. The finish is fresh, complex and persistent. Fruit comes from Vista Flores, Gualtallary and Altamira, and the wine spends twelve months in French oak, one-third of it new. Alcohol is 14.5 percent.
Kaiken 2020 Indómito Cabernet Franc
Argentinian Red
Blackberry, herbs, pepper, ash and pyrazine appear in a purple-coloured Cabernet Franc. The palate is taut, with a slightly rugged texture and tannins that have volume. Grapes come from Agrelo in Luján de Cuyo at about 950 metres, on deep silty loam. Twenty percent matures in barrels for ten months, while the remainder stays in tank.