All of the red varietals follow a very precise and proven process Michel Rolland attributes to his style of winemaking and appreciation for the specific variety of grapes he has planted.
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Cabernet Franc / Malbec Blend 2018
60% Cabernet Franc, 40% Malbec - a fitting tribute to the Rolland’s Bordeaux roots and their New World home-from-home. Hand picked and double sorted. Co-fermentation in concrete, followed by malolactic in oak and 12 months ageing in the same barrels. Just 13,000 bottles produced. 92 points James Suckling.
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Merlot 2017
Rare to find much Merlot in Argentina at all, let alone of top flight example like this one. Vinifying Merlot is undoubtedly Michel’s ‘happy place’ and this really is quite something. Only 3,000 bottles produced. 94 points James Suckling.
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Malbec 2015
Hand picked and double sorted. Co-fermentation in concrete, followed by malolactic in oak and 15 months ageing in the same barrels. Hedonistic Malbec! 93 points James Sucking | 92 points Tim Atkin.
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Sauvignon Blanc 2019
100% Sauvignon is, like the Merlot, another rarity in Argentina - at least at this quality level. Fermentation in a combination of concrete eggs & French oak. The grapes are picked slightly early to retain higher acidity which is then rounded out by spending at least six months on the lees with regular bâtonnage to add texture.
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Pinot Noir 2017
Manual harvesting, followed by double sorting. Pigeage in small concrete tanks, fermentation and ageing (15 months) in a mixture of new and second passage French oak. Bombastic Pinot, packed with earthy red fruits and a hint of Kirsch. Robert Parker 91 points | James Suckling 92 points.
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San Pedro De Yacochuya 2017
The ‘junior’ red (it’s anything but junior in style!) made from 85% Malbec / 15% Cabernet. Average vine age 60 years. Fermented in small stainless steel tanks and aged for 12 months in French oak (60% new). Unfiltered and unfined. The vineyards are situated at a vertigo-inducing 6,560 feet above sea level.
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Yacochuya 2015
Predominantly Malbec with a dash of Cabernet Sauvignon, from some of Argentina’s (and therefore the world’s) highest altitude vineyards. Average vine age: 80-100 years. Fermentation in small stainless steel tanks followed by malolactic and ageing (18-24 months) in new French oak. The wine bursts with dark berry flavours, dried violets and cigar box spice. The ABV is comfortably over 15% but you won’t notice it, at least until you stand up. James Suckling 93 points
