Winemaker Notes

The 2009 growing season in Mendoza began with a warmer than usual spring, and continued the pattern throughout the season. A late-season frost in 2008 prevented normal bud formation in the spring, resulting in lower yields. The month of February saw unseasonably warm weather throughout the region, and consequently, veraison occurred earlier than normal in most areas. Throughout the summer, the weather remained both hot and dry, resulting in generally thick skinned fruit with very concentrated flavors. The fruit also maintained excellent levels of natural acidity, lending freshness and vibrancy to the grapes. Overall, the dry season combined with lower yields resulted in fruit with exceptional levels of concentration and complexity.

The grapes were harvested by hand in the early morning hours starting in March, then underwent cold maceration for four days at temperatures not exceeding 10°C (50°F) to achieve optimum extraction of the deep purple, violet berries. Maceration prior to fermentation also aids in the development of black fruit varietal aromas in the finished wine. To preserve the fruit flavors, primary fermentation occurred at around 28°C (82°F).