Pacheco Pereda Estripe Organic Cabernet Franc

In 2010 Pacheco Pereda was founded in Mendoza by Alejandro Bulgheroni with the aim of developing sustainable viticulture in Argentina. This vision has resulted in one of Argentina’s largest organic-certified vineyard holdings. The name ‘Pacheco Pereda’ nods to 20th-century migrant families who arrived in Argentina to establish farms before industrial agriculture existed here.

Their vineyards are in the Luján de Cuyo region, split between 231 hectares in Finca Alto Agrelo, planted between 980 and 1200 metres above sea level, and 99 hectares in Finca Pedemonte at 740 metres. Back in 2010, the team at Pacheco Pereda carried out a vast soil-mapping exercise across the vineyards, using electric conductivity technology. Their aim was to understand the different soil textures, and assess soil drainage capacity, by digging five hundred soil pits. Their findings resulted in the vineyards being split into 74 individual parcels, to which grape varieties were matched and different planting densities implemented accordingly. Organic certification followed, together with the introduction of natural corridors through the vineyards to improve biodiversity. The winery is also part of the initiative ‘4 per 1000’, launched at the COP21 climate change conference, which commits to promoting and implementing healthy soils that can trap carbon and reduce its impact on climate change.

Pacheco Pereda’s ‘Estirpe’ range comes from Alto Agrelo’s higher parcels, planted at an elevation of 1,200 metres, where the deep limestone subsoils create wines with greater intensity and finesse. The ‘Estirpe’ Cabernet Franc is fermented in stainless steel after which 30% of the wine is aged in a combination of used French oak barrels and 3,500 litre foudres to provide structure and richness. The Cabernet Franc has a bright black fruit profile with notes of pepper and structured, integrated tannins.

Cabernet Franc,

'Estirpe' is the name of parcel 31, located in the Alto Agrelo vineyard, situated around 1,200 metres above sea level in Luján de Cuyo. There are a total of 231 hectares of organic vineyards planted here, of which 10 are used to produce this Cabernet Franc. An additional 22 hectares planted in Finca Ugarteche, next to Finca Alto Agrelo are also used. The soil is a mix of clay and sand, and the vines are grown using a vertical shoot position trellis system (VSP).

Fermentation was carried out in stainless steel tanks between 24-26 degrees for seven days. Malolactic fermentation took place, after which 30% of the blend was aged in 500L barrels and 3,500L medium-toasted French oak foudres.

This Cabernet Franc has a deep red colour, aromas of red pepper, raspberry, currant leaves and fruits. Rich and full body with velvety tannins and long finish.

Drink with toad in the hole drowing in onion gravy. Great paired with lamb in a cumin & coriander crust, or with smokey BBQ meats, (hold the sweet BBQ sauce).