Sebastian Zuccardi uses no oak and no cultured yeasts to make this wine, a stunningly fresh, zesty malbec. Sourced from a vineyard at 3,600 feet in altitude, where there’s plenty of calcareous stone in the alluvial scree, it feels almost Burgundian in its combination of complexity and transparency. Give it a decant before you serve it, as it takes time for the wine to shake off its initial tension; then will it blossom, with notes of fir trees, stones and fresh-picked blackberries.
Every week, our editors highlight a wine that intrigued them in our blind panel tastings, expanding on their tasting note in this space. These are entirely editorial choices; there are no paid placements. Subscribers can also access the original tasting note by searching here.
This story appears in the print issue of October 2020.
Like what you read? Subscribe today.