Pure cabernet with a cedary nose, spicy plums and cherries with a savoury after taste. Well-balanced and just enough tannin to age gracefully for another three to five years in bottle. Dependable and affordable, “High Mountain Vines” is a blend of four vineyards picked at a different time to reflect each unique site and story. A quick tour includes Agrelo 950 m of clay topsoil with rounded rocks on the bottom. Villa Bastías 1,120 m of silty, loamy soil with limestone on the bottom. Altamira in La Consulta at 1,095 m of loamy soil, with rounded rocks on the bottom and finally El Cepillo, Eugenio Bustos 1,090 m of loam-sandy soil with thick calcareous layers and rounded rocks on the bottom. It’s all fermented in stainless steel tanks for 14 days and post-wild ferment the juice sits on its skins for 20-23 days followed by 12 months in barrel whose age first, second and third use barrels is determined by the quality of the vintage. The mix is 90/7/3/ cabernet sauvignon, cabernet franc and petit verdot.
June 2020