(2024) A highly unusual blend for Achaval Ferrer's new entry-level red in their sustainable Quimera range. It mixes Pinot Noir, Malbec, Syrah and, would you believe it, 12% Sauvignon Blanc. All fruit comes from the Uco Valley and the wine is unoaked, the Pinot Noir and Malbec fermented in concrete tanks, the rest in stainless steel. I presume the Sauvignon Blanc is there to lift the aromatics and overall picture, though the nose is solidly fruited, little raspberry and floral notes sit on top with the merest suggestion of something herbal. In the mouth it is creamy and sweet. A plushness is evident, but so is a freshness. The alcohol sits at 14.5% and adds a little heat and richness, but the overall picture is in the red fruit spectrum of cherry, raspberry and ripe red plum, with modest tannins and a long line of acidity. Watch the video for more information and food matching ideas.
