Viña Cobos, Bramare Single Vineyard Cabernet Sauvignon, Marchiori Vineyard, Luján de Cuyo, Argentina, 2015
In 1989, Paul Hobbs visited Mendoza for the first time. Driving over the Andes from Chile, he fell in love with the place, the people, but also with the potential to make great wine. He began experimenting with wild fermented Chardonnay and then with the variety that would become Argentina's calling card - Malbec. His first 10 barrel vintage of Malbec persuaded the American press of the potential of this grape. Paul established his own winery, Vina Cobos, in 1999 and 20 years later, Paul continues to makes wines that are authentic expressions of the terroir from which they come. In an exploration of the different terroirs across Mendoza Paul looks for the most distinguished regions in Luján de Cuyo and Valle de Uco to produce wines that uniquely express their origins. The winery’s elegant and balanced wines are a result of meticulous vineyard farming and utmost respect for terroir.
Thee Marchiori Estate is situated at 3,264 feet (995 meters) and is a cane pruned vineyard with traditional furrow irrigation and the fruit comes from vines of less than 25 years. Yield is of 2.65 tons per acre.
The hand harvested grapes are fermented with native yeasts in 8 ton closed-top stainless steel tanks. There is a pre fermentation cold soak of 4 days and a total maceration of 32 days. Malolactic fermentation takes place naturally in barrel and takes about 3 months. Aging for 18 months in new French oak (65%) in combination with second use oak (35%).
Time: 18 months; Type: French and American ; % oaked: 100; % new oak: 65;
A deep red color. On the nose we find the freshness of the red fruit and cassis, accompanied by notes of tobacco, chocolate and spices. We also find black pepper, clove, mocha, graphite and hints of gunpowder. On the palate it is expressive and spirited, shows great power and volume. It is an unctuous wine with marked tannins, leading to a long and complex finish.
This full bodied wine has the structure and acidity to match the richest of meat dishes, flavourful vegetable soups and pasta.
Our Green Principals are those that demonstrate a responsible and sustainable approach to
viticulture, vinification, commerce and community.
Rational producers demonstrate that they use the least amount of intervention in the vineyard and winery to make the best possible wine.
Manage their waste to provide compost for vineyards.
Organic fertilisers only, inter-row grasses help to “fix” nitrogen in the soils.
Organic principles used for pest and disease prevention.
Solar panels provide energy to winery.
No fining or filtration used on their wines.
Fair producers demonstrate a fair and even-handed approach in all aspects of how they conduct business.
Proceeds from sale of waste products goes to support childhood nutrition programmes.
Provide economic support for local schools and health centre.