Images are for illustrative purposes only and, unless clearly stated in the product title or description, labels and vintages may differ from those shown.
| Grape | Merlot |
| Style | Dry, Red, Full-Bodied, Food Friendly, Complex |
| Argentina | |
| Region | Mendoza |
| Volume | 75cl |
| ABV | 14% |
| Dietary | None |
About the Producer
French grape varieties didn’t really exist in Argentina prior to the mid-19th Century. Finca La Cayetana, just a short drive from Mendoza City, was the first to be planted with French grapes and was fully planted (70 Hectares) by 1860.
The first building here was constructed in the late 1700s and was later extended in 1865 and 1949, the manor house of the first large winery estate in the area. The house was purchased in 2013 by Eduardo and Emilia Soler (Eduardo of our very own Ver Sacrum wines) and is today home to an experimental vineyard and vine nursery as well as a cornucopia of stunning artworks. The couple lovingly restored the property with the utmost respect for its rich history and tradition, with sustainability at the forefront of their minds.
La Cayetana is fundamentally Emilia’s project, with Eduardo’s assistance in the vineyard and tiny winery (garage!). There are plantings of Cabernet Franc, Pinot Noir, Syrah and Pedro Giménez, sometimes referred to as Pedro Ximénez but not thought to be related and probably better described as Criolla Blanca as it is here. Ancient techniques such as biological ageing (maturation under flor) are practiced alongside modern precision viticulture, all with the aim of restoring the great tradition of Los Vinos de la Tierra de la Cruz de Piedra.
Vineyard and Winery
This wine is very close to our hearts! It comes from a very old vineyard that was once owned by Gaucho Restaurants and, on buying trips of old, we were known to stay there as guests of the aforementioned. It is a small vineyard of some 7 hectares populated by ancient gnarly vines, flood irrigated and grown on sandy-clay soils. Very old school! Anyway, with the vineyard’s future uncertain, Emilia Soler was offered a portion of the 2018 fruit when it really needed to be picked before it lost its natural vitality (acidity). Fermentation happens with natural yeasts only in a single 5,000 litre concrete vessel. It is aged in used French oak barrels of 225 litres for 12 months, then spends 8 months in bottle before release. This is a humble masterpiece, and thankfully the 2018 was not a one-off.