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One Case ( 6 Bottles ): £83.88
Unoaked, the wine is afforded an extended ageing period prior to release. Intense ruby-red, the nose shows aromas of red fruit and violet; the palate shows plenty of that same red fruit, namely wild raspberry and strawberry with splashes of plum and damson flavours, finishing fresh and juicy.
Grapes harvested in the Tupungato region of Mendoza, from vineyards over 1,300 metres above sea level, are employed in the production of this fruit-led Malbec. Production is carried out in a gravity-flow winery which allows the gentlest treatment of grapes, Juice and wine as it is moved through the winery. Unoaked, the wine is afforded an extended ageing period prior to release. Intense ruby-red, the nose shows aromas of red fruit and violet; the palate shows plenty of that same red fruit, namely wild raspberry and strawberry with splashes of plum and damson flavours, finishing fresh and juicy.
The history of the region stretches back to Jesuit settlers who established an early Uco Valley farming enterprise in the 1600s. The Atamisque estate and winery is close by in Tupungato, the most northerly sub-region of the Uco Valley. Today, the estate is owned by a Frenchman, John Du Monceau, and his wife, Chantal, whose grandfather had been a winemaker in Burgundy.
The modern winery has quickly become a visual icon of the region, with its beautiful slate roof crafted to an architectural style more commonly seen in the French or Italian Alps. Beneath the roof is a beautifully laid out winery, arranged so the grapes can be gently treated, with gravity employed to move the grapes, juice and wine rather than pumps.
The estate-owned vineyards, of some 70 hectares, are comprised of sand and alluvial soils overlaying the base rock. They are located at about 1,300 metres above sea level; here the grapes benefit from cool-nights which extend the ripening period, and an increased luminosity: the sunlight travels through less atmosphere to reach the grapes.
Philippe Caraguel is the Winery Manager at Atamisque; he has been working with Argentine grapes for twenty years. Philippe has trained in France, notably with Moët & Chandon, Maison Drouhin and Château Malartic-Lagravière; at his first post he was responsible for the grapes selected at Bodegas Chandon.
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