Variety: 100% Syrah
Appellation: Patagonia Argentina
Enologist: Sebastián Cavagnaro
Enological Advisor: Paul Hobbs
To the eye: polished burgundy that reflects light.
Nose: fruity components dominate more subtle notes of leather and smoked meat.
Palate: rich and elegant silhouette, with a spicy surprising finish.
Vineyard orientation: North to South
Soil description: sandy, deep, with variable content of stones
Training system: double-sided cordon trellis training
Irrigation system: drip
Yield: 45 qq per hectare
Climate: continental, arid, ranging from moderate to cool
Thermal amplitude: 18°C
Average annual rainfall: 180 mm
Pruning was conducted in August, leaving shoots with one bud 10 cm apart per plant. Shoot thinning was performed early, when shoots were 20 cm long. One grape cluster was left per shoot, removing any entangled clusters. Fruit thinning and de-leafing were performed immediately after fruit formation (bunches begin to hang) and then again 30 days before harvest. De-leafing was performed on the east side of the canopy only, at cluster height.
Grapes arrive at the winery no later than an hour after harvested. Cluster selection is followed by de-stemming, and berry selection afterwards. Selected grapes are carried in vats to avoid breaking the berries and seeds, and are introduced in the stainless steel tanks from above, simulating the effect of gravity. Cold maceration for three days, completing 12 days together with fermentation with daily pumping over and delestage. Fermentation between 25° and 28°C with selected yeasts. Malolactic fermentation at 20°C. Aged for 18 months in French and American oak barrels.
Alcohol: 14.6% | total acidity: 5.7 g/l | residual sugar: 2.2 g/l | pH: 3.7