The Uco Valley has gotten a lot of attention recently for being what James Suckling calls “the stronghold for fine Argentine Chardonnay.” The vineyard for this wine is located on alluvial soils in Agua Amarca (Tupungato) at 3,800 feet above sea level. The high altitude showcases the zestier, fresher end of Chardonnay’s flavor profile. On the scale of Chablis to Napa in the 90s, this falls somewhere around the Yarra Valley. In other words, it’s a racy cooler climate version that’s got a little presence of oak but none of the overbaked flavors that can accompany fierce sunshine.
Grapes were hand picked and then brought into the cellar to be de-stemmed and crushed prior to cold maceration. The skins were pressed off the juice in a pneumatic press, and then the juice was sent to stainless steel tanks for spontaneous fermentation between 53 and 57 degrees F for 15-20 days. Aging occurred in a mix of concrete eggs and old oak barrels for 6 months. The wine did not go through malolactic fermentation. After aging, it was bottled with a gentle fining, filtering, and addition of sulfur.