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 | 90% Criolla Blanca, 10% a blend of Gewurztraminer, Viognier and Semillon |
| Style | Dry, White, Medium Bodied, Orchard Fruit, Salinity, Herbaceous, Food Friendly, Complex |
| Argentina | |
| Region | Mendoza |
| Volume | 75cl |
| ABV | 13% |
| Dietary | None |
La Cayetana Criolla Blanca is a highly complex and inviting wine, with delicate layers of sea salt, chamomile, and white orchard fruit. The Criolla Blanca is aged on lees for 6 months in concrete eggs and finished with a final dosage of Gewürztraminer, Viognier, and Semillon which has been aged separately for over two years under a veil of flor, this results in a wine that offers a refreshing yet intricate flavour profile.
Critic Review
Decanter Magazine: 94Pts (2022 Vintage)
Drinking Window: Now - 2032
"Pedro Giménez is one of the most-planted white grape varieties in Argentina, yet rarely appears on labels. This is one of the best examples of how innovative winemaking can unleash the potential of this light-bodied, refreshing variety – even in the desert of Lavalle. By adding 10% of a flor-aged solera blend of Semillon, Viognier and Gewurztraminer, winemaker Eduardo Soler achieves a salty tang, broader volume and hints of honey and white blossom, contributing to the mineral elegance of Pedro."
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 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
Vineyard: PX: Located in Gustavo André, within de Lavalle Department, at 570 metres above sea level. It is a 20-year-old farral (Canopy or Pergola style), with traditional flood irrigation and sustainably farmed. Soils are fine deposits from fluvial activity, mainly sand. Climate is desertic with ample thermal amplitude.
10% Trivarietal (Gewurztraminer, Viognier and Semillon): Grapes from Los Chacayes, Oco Valley, @1100 metres above sea level.
Harvest: Manual, second week of Feb. 2019 @23 brix.
Fermentation: Native yeast, in concrete 5000 ltr vessel for 21 days.
Ageing: PX: 100% in unlined concrete eggs, sur lie, for 6 months, spontaneous Malolactic Conversion before 8 months in bottle.
10% Trivarietal (Gewurztraminer, Viognier and Semillon): 400 L. French oak pipes criadera, 2 years under flor (biological ageing).
Note: The wine (Trivarietal) that conforms the 10% of the total finished wine is added at bottling time in form of dosage.