Argentinean

The Gonzalez Family has cultivated the vine in the same plot of land for over 100 years. The Hacienda del Plata estate is situated in Chacras de Coria, a prime location in the department of Luján de Cuyo, Mendoza, at an altitude of 3,149 feet above sea level. The winery, with an annual production of about 6,000 cases, sits among 45 acres of Malbec and Cabernet Sauvignon vines planted in 1995-97 on fertile, sandy soil with some gravel. Vinification: Traditional winemaking, starting with a cold maceration for 48 hours at 8-10°C, followed by 15 days of fermentation at 24-26°C in stainless steel tanks, pumping over 3 times daily
Ageing: Free-run and press wines were aged separately in 2nd use French and American oak barrels of 225 liters for 12 months, then blended with 20% un-oaked wine and further aged in bottle for 10 months before release
Chemical analysis: Alc. 13.8 %, Total Acidity 5.96 g/l, Res. Sugar 2.65 g/l, Dry Extract 27.94 g/l, Total SO2 96 mg/l
Tasting Notes: A wine full of character, with aromas of black pepper, vanilla and coconut and some spice. Well-structured and balanced, it has a persistent and smooth finish. It is an excellent partner for camembert cheese, venison, grilled or roasted beef and lamb dishes, as well as spicy tomato based pasta dishes. Serve at 62-63°F.

Vinification: Traditional wine making, starting with a cold maceration for 24 hours at 12°C, followed by 14 days of fermentation at 24°C in stainless steel tanks
Ageing: 50% of the wine is aged for 4 months in used French oak barrels of 225 liters, then aged in bottle for a minimum of 6 months before release
Chemical analysis: Alc. 13.3 %, Total Acidity 5.44 g/l, Res. Sugar 1.80 g/l, Total SO2 115 mg/l
Tasting Notes: The color is deep, bright, ruby red, with purple overtones. The nose reveals aromas of ripe red fruits, especially red cherries and plums, with hints of pepper. The wine is well-structured, with sound acidity and ripe tannins, providing a pleasant finish of medium length. Serve at 61°F.

This is blend: 40% Cabernet Sauvignon, 30% Merlot, 20% Melbec and 10% Pinit Noir from vineyard of Patagonia harvested by hand.Tasting Notes: Deep ruby red. Aromas of green pepper from the Cabernet Sauvignon togetherith red berries from the Merlot. A round fruity finish with cherries. A pleasant easy drinking wine.

The Cabernet Sauvignon is elegant and complex. Deepred is colour with violet hints,it has a velvet nose with aromas of black pepper,ripe black fruits and notes from aging in oak.Intense and seductive on the palate.

"The Gonzalez Family has cultivated the vine in the same plot of land for over 100 years. The Hacienda del Plata estate is situated in Chacras de Coria, a prime location in the department of Luján de Cuyo, Mendoza, at an altitude of 3,149 feet above sea level. The winery, with an annual production of about 6,000 cases, sits among 45 acres of Malbec and Cabernet Sauvignon vines planted in 1995-97 on fertile, sandy soil with some gravel. Vinification: Traditional winemaking, starting with a cold maceration for 48 hours at 8-10°C, followed by 15 days of fermentation at 24-26°C in stainless steel tanks, pumping over 3 times daily
Ageing: 40% of the wine is aged in 3rd use French and American oak barrels of 225 liters for 6 months, then aged in bottle for a minimum of 6 months before release
Chemical analysis: Alc. 14.2 %, Total Acidity 4.80 g/l, Res. Sugar 2.23 g/l, Dry Extract 29.49 g/l, Total SO2 90 mg/l
Tasting Notes: A smooth, full-bodied wine with aromas of red fruits, some spices and a smoky character. With its solid structure, ripe tannins and very pleasant finish, it perfectly complements grilled red meats and wild game. Serve at 62-63°F."

"The Gonzalez Family has cultivated the vine in the same plot of land for over 100 years. The Hacienda del Plata estate is situated in Chacras de Coria, a prime district in the department of Luján de Cuyo, Mendoza, at an altitude of 3,149 feet above sea level. The winery, with an annual production of about 6,000 cases, sits among 45 acres of Malbec and Cabernet Sauvignon vines planted in 1995-97 on fertile, sandy soil with some gravel. Vinification: Traditional winemaking, starting with a cold maceration for 48 hours at 8-10°C, followed by 15 days of fermentation at 24-26°C in stainless steel tanks, pumping over 3 times daily
Ageing: 40% of the wine is aged in 3rd use French and American oak barrels of 225 liters for 6 months, then aged in bottle for a minimum of 6 months before release
Chemical analysis: Alc. 14.2 %, Total Acidity 5.17 g/l, Res. Sugar 1.95 g/l, Dry Extract 26.44 g/l, Total SO2 36 mg/l
Tasting Notes: A bold and vivacious wine with aromas of ripe red fruits and hints of coconut. It is dense and fruity, yet well balanced and structured, with soft tannins and a lingering dry finish. It pairs beautifully with grilled red meats, pork and chutney dishes, and grilled fruits. Serve at 62-63°F."