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This bold, black-fruited red is made from
Bonarda, Argentina’s second-most planted
grape after Malbec.
What You Need To Know
No country has championed the
Bonarda grape like Argentina, where it’s ubiquitous. When planted
in the right soil and climate and grown for quality, not quantity,
Bonarda blossoms into an inky, dark red wine that’s a bit like a
cross between a Merlot and a Zinfandel, with lush fig and plum
flavors and leathery, spicy notes. This bottling comes from
Argentina’s remote Famatina Valley, a high, semi-arid region
where warm days and cool evenings help develop complex
flavors in the wine. Valle de La Puerta winemaker Julián Clusellas
works in consultation with Mauricio Lorca, who, though still in his
30s, is already one of Argentina’s most esteemed winemaking
Black cherry and vanilla
notes with a hint of pepper.
Crushed black fig and
plum flavors are bold,
earthy and bright.
Cellar temperature—the bottle should be cool
to the touch.
Earthy pork, beef, game
and offal dishes.