(2021) Despite the label, this is the Pedro Gimenez (i.e. Argentine) variety and not Spain's PX. Quite a bit of colour on this and a grippy citrus nose, lemon peel and melon skins, there's something herbal or floral in there too that is quite intriguing. The palate has a bold character, both in terms of that intense lemony flavour, and its texture. There's a certain fat on the mid-palate, and a dry, straw-like, lightly-salty savouriness on the finish. No UK retail listing at time of review.
(2020) Named in honour of Nicolás Catena Zapata's father, Domingo Vicente, this range comes from historic family vineyards, all planted at altitude, in this case from 950- to 1450-metres in the Andes foothills. Fermentation was in stainless-steel, after which the wine spent six months maturing, partly in French oak barrels, with batonnage (stirring) of the lees. The nose offers that attractive and harmonious blend of crushed oatmeal and almond over lightly exotic, peach and Ogen melon fruit. There is delicate spice too. In the mouth there is plenty of fruit, really quite unctuous and juicy-ripe, the oak adding a little vanilla and toast and the acidity doing enough to freshen the finish. Big without being blowsy. Watch the video for more information and food-matching ideas - and there's a fine Malbec and a Cabernet Franc in the same range.
(2016) From Tupungato, and made from 100% organic grapes grown at 1,200 metres and aged in oak for 10 months, this is a powerful, concentrated wine with flinty, complex sulphide notes, some buttery weight and decisive fruit, the great palate concentration balanced between opulence and freshness. A fine Argentinean Chardonnay.
(2016) From Gualtallary, this spends 6 to 8 months in barrels. Melon and citrus, a touch of something perfumed and floral, a touch of oatmeally richness too. Lots of limey fruit, a burgeoning hint of more tropical, peach and nectarine, and then a very nice acidity, the merest hint of minerality against the apple and citrus.
(2016) From the Alluvia Vineyard in the Uco Valley and a very late harvest, but fermented to dryness. Nice waxiness and bold apple fruit, a streaking lime on the palate, with lovely Clare-style crispness, but a fuller texture. Not in UK at present.
(2016) From Gualtallary in the Uco Valley. Quite a deep green to gold colour after 12 months in barrel. Extremely nutty and toasty, with loads of peachy ripeness. The calcareous soil gives lots of saline character on the palate, with lemon rind and apple, and a steely touch to the finish. Lovely in the end.
(2016) 40% Chardonnay, 40% Sauvignon Blanc, 20% Viognier grown at 960 metres in Agrelo. Organic certified, it comes from loam with calcium carbonate gravels and is unoaked Nd fermented with natural yeasts. A Viognier perfume, with peach and ripe pear, a tropical sub-text and very gentle mealy character. The palate has lovely sweet peach and a realy delicacy and freshness. Pretty, with delicate peach down and a nice hint of salinity to the lime finish. Price quoted for 2014 vintage.