Sebastian Zuccardi, grandson of the founder, is now in charge at this trailblazing family winery. Rapidly establishing himself as one of the great winemaking talents of Argentina, he is determined to alter the world's perception of Malbec and evolve our understanding of what Mendoza has to offer. He talks of not seeking perfect wines, but those that express the place, the region. His vision is not altitude, it is terroir: terroir honed and shaped by the icy Andes flood waters whose power brought the rocks and boulders that now form the sub-soils of many of the very best vineyards. Frequently pictured waist deep in a muddy hole in one of these vineyards, these rocks not only form part of the vineyard but in their new winery, they form the building and the fermentation vessels. At the forefront of the movement towards greater fruit purity, Sebastian's wines are the most convincing argument for the use of concrete fermentation and ageing vessels and, as a result, for the movement towards a greater understanding of the potential of Malbec and of Argentina in general. Though we may be a little biased, it is fair to say that Sebastian is amongst the most influential young winemakers on the planet.
At Zuccardi it is clearly understood that quality starts in the vineyards. Through extensive research and the use of technology such as electromagnetic mapping of soil, they are reaching ever greater understandings of the terroir and how to match soils with the most appropriate grape variety. With extensive vineyard holdings in Maipu, Santa Rosa and increasingly at high altitude sites in the Uco Valley, the quality at Zuccardi is ever improving as these wines find their place. Every aspect of viticulture at Zuccardi, from irrigation techniques, trellising and training, pruning and harvesting is constantly reviewed and improved upon whilst always remains true to their principles of sustainability.
The grapes are selected, destemmed and then crushed, undergoing cold maceration for 5 to 7 days before vinification with indigenous yeasts and fermented at 77° F (25 - 27°C). Then macerated for 20 days with daily remontage and delestage. Part of the wine was aged in French oak barrels for 10 months.
A nose full of black and red fruit combined with spicy aromas. Very fresh but rounded as well with elegant fruit and acidity. An excellent example of Malbec from the Uco Valley.
Drink with charcuterie, especially flavourful terrines and Chilli con carne.