(2024) From a single vineyard at altitude in Agrelo, Mendoza, just 15% of the wine saw barrels; six months in French and American oak. There's a balsamic, tapenade note here, sitting atop deep plum and bramble fruit, the char of the oak evident too. Blackcurrant emerges once that initial impression subsides a little. In the mouth the sweet ripeness of the Cabernet asserts. Whilst there's a certain creaminess and that layer of oaky spice, this stays quite focused and clean, tannins and acids quite soft but they are there. It's a wine made for a steak I think.