In the splendid castle and the village’s Renaissance buildings there were always deep, cool cellars called “caneva”, which stored the excellent wine collected as county tithes.

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VINEYARDS:
Location: The grapes for this incredible single vineyard wine come from our genuine estate La Esperanza, located in Los Chacayes, Valle de Uco.
Altitude: 1,200 meters above sea level for Finca La Esperanza. Yield: 8,000 kilograms per hectare.

VINIFICATION:
Grapes were harvested during the night and just before dawn when temperatures were lowest. Alcoholic fermentation with select yeasts for 10-12 days at 26-28ºC, with controlled pumping over and punching down for maximum extraction. Total maceration time of 2 weeks. 30% of the wine was kept in contact with French oak of varying degrees of toasting for 6 months to respect the fruit and wine freshness and achieve optimum integration.

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Vineyards:
Location: This line seeks to express the true spirit of our Las Pintadas estate located in Colonia Las Rosas, Uco Valley.
Altitude: 1.000 meters above sea level.
Yield: 15.000 kilograms per hectare.

Vinification: Grapes were harvested during the night and just before dawn when temperatures were lowest.
Alcoholic fermentation with select yeasts for 7-10 days at 26-28ºC, with controlled pumping over and punching down for maximum extraction.
Total maceration period: 12 to 14 days.
The wine was in contact with untoasted French oak chips during maceration.

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Vineyards:
Selected from two distinct vineyard sites in McLaren Vale. The first from Blewitt Springs produces structural wines with brighter fruit, perfumed aromatics and leafy varietal characters. The second from Aldinga produces richer more powerful wines with dense varietal characters of cassis and dark plum.

Winemaking:
De-stemmed into open fermenters as whole berries with a 3-day cold soak. Plunged 3 x day for 9 days on skins then pressed off to complete malo-lactic ferment in barrel. Vineyard Batches are kept separate until blending after 16 months of maturation.

Oak:
16 months in new & seasoned French oak.

Cellaring: Drink from 2022 to 2030

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Vineyards:
Selected from multiple sites in the McLaren Vale region, with each displaying a unique site character that integrates well to form the final blend. Willunga area offers fruit displaying dark berry characters and hints of fennel with chewy tannins, while fruit from McLaren Flat displays floral notes and finer tannins.

Winemaking:
De-stemmed to a combination of open and static fermenters and fermented on skins for 10 days with pump overs 3 times daily. Pressed directly to oak to finish secondary fermentation. Matured for 16 months in 20% new and 80% seasoned French oak.

Awards:
94 Points – Sam Kim, Wine Orbit
93 Points – Wine Showcase

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WINE MAKING AND AGEING
Fermentation: 25 day-fermentation in steel tanks with natural yeasts with a controlled temperature of 20°C. Malolactic fermentation occurs spontaneously during ageing.
Wine ageing: in oak barriques After bottling a minimum of 6 months bottle ageing is required. This wine is bottled without any previous fining or filtration to
preserve all its integrity.

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Clusters were manually selected during harvest to ensure only the best grapes were used. A short 3-day maceration preceded the 14-day maceration with select yeasts, which included pumping over and punching down operations for a more delicate structure. Total maceration time was 24 days. The wine was then transferred to French and American oak barrels (25% first use) for a 10 to 12-month aging period. The wine was bottle-aged for another 6 months.

PAIRING & SERVICE
Serve previously decanted at 60º-64ºF / 15º-17ºC
BBQ roasts, lamb, roasted vegetables

Awards:
Decanter / 95pts – 2015
Descorchados / 94pts – 2016

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