Aged in French oak barrels for 8 months in our cellar. Lovely deep red color, with ripe blackberry fruit. The spiciness of the nose is echoed on the palate and combines well with juicy red fruit flavors. Well integrated oak and fine tannins ensures a long and classic finish.

Coming from a sustainable 50-year old plot, grapes are crushed, destemmed and go through pre-fermentative maceration at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of maceration with must. Aged in French oak barrels for 8 months, Malolactic fermentation in contact with fine lees.

Pago de Carraovejas Crianza Ribera Del Duero 2015 is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot

The Pago de Carraovejas Ribera del Duero 2015 vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 

As Pedro Ruíz, the owner says - "We have been working intensively in the area for years and we feel that our vineyard has reached an extraordinary maturity stage. The 2015 vintage, tasting after tasting, showed a clear increase in concentration and expression, as well as the freshness and elegance that we were looking for. It was the moment".
Made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot, aged in oak barrels for 12 months, the wine offers floral notes, blackberry and blackcurrant aromas, hints of spice. Round, silky and flavorful on the palate, soft tannins, and a significant aging potential.

Pago de Carraovejas Crianza Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.
The wine was aged in barrels for around twelve months.

Review:

The 2015 Ribera del Duero is a blend of mostly Tempranillo yet includes 6% Cabernet Sauvignon and 4% Merlot, all brought up in French oak. It has a rockingly good bouquet of blueberries, violets, and spice. This carries to a full-bodied, sexy wine that has no hard edges, a seamless texture, outstanding purity of fruit, and a big finish. It’s a serious wine that I suspect is capable of keeping for 10-15 years. - Jeb Dunnuck 93 Points

Chateau Mazane Vacqueyras Rouge is made from 60% Grenache, 25% Syrah, 15% Mourvedre.

Ages in 30% Aged in oak, 70% concrete vats.

Medium-bodied, pure and elegant. It offers plenty of plum, blueberry, spring flowers and peppery notes. Beautifully textured, enjoy it over the coming 6-7 years.

Pair with with duck (roasted or grilled) as well as any grilled vegetables (eggplant, zucchini).

Soil types
The vineyard stretches over the plateau of scrubland that is ideally located between the terraces of the Ouvèze (tributary of the Rhone) and Dentelles de Montmirail, and constitutes pebbles soil debris of Dentelles de Montmirail and clay.

Winemaking
Traditional winemaking, temperature controlled fermentation.

Review:

"Slightly lighter on its feet, with more red fruits, cassis, garrigue, spice, and subtle minerality, the 2016 Vacqueyras Chateau Mazane stays incredibly light and graceful on the palate and has incredible class. Nuanced, elegant and lightly textured, yet brilliantly concentrated and full-bodied, it's another undeniably delicious, seriously good wine from this estate. The blend is 60% Syrah, 30% Syrah and the rest Mourvèdre and it has a decade of terrific drinking ahead of it."

- Jeb Dunnuck (September 2018), 94 pts

Chateau Larroque Bordeaux Superieur Rouge is a blend of 63% Merlot, 32% Cabernet Sauvignon and 5% Cabernet Franc.

Color : Dark garnet hue
Nose : Red fruits, almond and hazelnut, with a faint vanilla aroma.
Mouth : The silky, velvety attack reveals a pleasant, concentrated and well structured wine. It offers a combination of fruits pastes’ flavors, licorice and toasted notes, and an elegant finish.

Marie-Christine, the daughter of Henri Ducourt, purchased this prestigious left-bank property in 1979, which lies on the border of the Graves appellation. 
The 60-hectare vineyard was rapidly replanted and the château building, which dates from 1348, was restored. 
Our family now produces three different-colored wines there: red, white and rosé.

Grown on loamy-clay soil.

Macération : Pre-fermentation cold maceration of 24 to 48 hours
Fermentation : Alcoholic fermentation in thermo-regulated stainless steel vats at around 26°C / 78°F then a gentle vatting for 3 weeks at 30°C / 86°F. Running off and pressing,separation of the press and free-run juice. Malolactic fermentation in thermo-regulated stainless steel vats at around 18°C / 64°F

Enjoy this wine with charcuterie, roasted meats, BBQ, cheeses.

Review:

"An attractive nose of oak overlaying seductive dark red fruits with hints of blackcurrant leads into a complex palate with silky tannins. Soft, earthy flavours of dark cherry and currant matches silky tannins to finish."
- 2017 Decanter World Wine Awards Decanter 95 Points

Ayni Vino de Parcella Gravas is 100% Malbec

Ayni Gravas was created show the diversity of wine profiles that can be derived from Paraje Altamira’s terroir. The goal with this particular wine is to show a markedly calcareous profile that derives in a more intense black fruit flavor profile and a chalky tannin structure with great age potential, as opposed to the more feminine and elegant style which is typical from Paraje Altamira wines.

Chakana plans to further develop this wine, increasing its accents through vineyard selection and oak aging. Over time, production can potentially increase to 10,000 bottles (maximum).

Ayni Gravas is produced from smaller plots of a 20 hectare vineyard in Paraje Altamira, Valle de Uco, Mendoza. Paraje Altamira is a Geographical Indication (IG) located on the alluvial cone of the Tunuyan River. The Ayni vineyard has been planted on virgin soils on the upper (south western) side of the cone. The vineyard is crossed by numerous smaller river beds that once formed the river delta, and these create a pattern of different soil depths and gravel formations, imparting very different characteristics on the wine. Ayni Gravas is produced only with the sections of the vineyard where the calcium carbonated gravels come to the surface and the vines grow amongst them with no soil. Only a smaller percentage of the vineyard (approximately 20%) features these conditions.

Pairs well with grilled meats and stews.

Review:

"This limited release from Paraje Altamira is much more mineral than the other Ayni Malbec bottling. It’s a tad austere at the moment, as well as showing more oak, but there’s plenty of structure here, with savoury tannins, dense fruit and a chalky finish. Just needs more time in bottle. 2019-28"
- Tim Atkin (Argentina Special Report 2017), 94 pts

"The grapes for this wine come from Chakana’s Altamira vineyards, a selection of the property’s most stony/gravel soils (shallow). It’s aged in untoasted wooden vats (foudres) for a full year and today is the new brother of Ayni, Chakana’s traditional red. As seen in recent releases from this producer, especially in the last two vintages that we’ve tasted at “Descorchados”, it’s the red fruit, bracing, and with zip that predominates. Rather than make a more ambitious ripe & woody monster, they opted to lengthen it, to make in more linear, more vertical. This is a little stunner from one of the wineries to keep track of today in Mendoza."
- Descorchads 2018, 95 pts

Red-plum, pomegranate and wild-berry aromas make for a potpourri of fruit on the nose of this Malbec from gravelly soils in the Altamira district of the Uco Valley. A tight sinewy palate is structured, while this deals a hardy mix of plum and berry flavors with no interference from oak. A racy tight finish is mildly astringent. This should benefit from more time in the cellar. Drink from 2019–2030. – Wine Enthusiast 92 Points & Top 100 Cellar Selection for 2010

Golden color. Very aromatic. White flowers, fresh fruit, lime, citrus aromas as well as a bergamot. Pleasant mouthfeel, supple, crisp, fruity flavors. There is a touch of acidity, revealing a deliciously integrated minerality.

Machine harvested at full maturity (around Sept. 25th - lasts 12-18 days); pneumatic press; fermentation in temperature controlled stainless steel tanks for 8-10 days; M.L (2 months after the harvest); aging on the lees until May (3 month extra compared to the Petit Chablis); racking; fining if necessary; cold stabilization; filtration right before bottling in July.

Ideal as an aperitif, the wine is an excellent companion to seafood, smoked salmon for example.