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| See recent press for El Porvenir de Los Andes El Porvenir de los Andes is a small, family owned winery located in Cafayate, in the province of Salta. The family’s vineyards are situated at an incredible 5,740 feet above sea level in the rugged terrain of Cafayate, in the north of Argentina. Like Mendoza, Cafayate benefits from a large day-to-night temperature fluctuation and extremely low humidity, perfect for nourishing grapes. The people behind Porvenir, the Romero family, are dedicated to crafting small quantities of exceptional wines with annual production limited to approximately 12,000 cases. Like all great winemakers, the family believes that quality begins in the vineyards, and so maintains fanatical control and care throughout the process, from planting to manual harvest. This care continues in the winery, which is gravity-flow, and through the wine’s aging in French and American oak barrels. The result is some of the highest quality wine coming out of Argentina today. |
| El Porvenir de Los Andes Website |
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| Laborum Torrontes |
| Torrontes is the signature grape of Argentina's Salta region, and the country's best known white varietal. While most Torrontes are made from purchased fruit, all the fruit for Laborum Torrontes comes from the Romero family’s own 40 year old, pergola-trained vines. Winemaker Luis Asmet chooses to use all stainless steel so as to let both the terroir and the Torrontes spirit shine through, and succeds with a wine that is balanced, elegant, and refreshing.
Torrontes grapes grown at 5740 feet above sea level are hand picked with a yield of approximately 3 tons per acre, and fermented at a controlled temperature of 60 degrees. The resulting wine has an alcohol content of 13.5%, typical of this high-altitude growing region.
Just 2000 cases are produced of this lovely wine, full of tropical fruit with the subtle floral notes that exemplify this unique variety. The perfectly integrated acidity provides refreshment, and the equilibrium - along with the crisp finish - allows for a wine that is an ideal both as a mealtime companion or consumed on its own.
PARKER praised the 2006: "a brilliant example of how good this varietal can be...an expressive perfume of spring flowers, peach and apricot. On the palate it is crisp and refreshing with dry flavors and serious concentration.” |
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| Amauta Red |
| 60% Malbec, 30% Cabernet Sauvignon, 10% Syrah The 10 years old vines are located at 5,700 feet above sea level in Cafayate Valley. The wine is aged 6 to 8 months in French and American oak barrels. Amauta, in the Incan culture, was the "great teacher - he who taught to live." The wine which bears his name is a blend of the best grapes from El Porvenir's younger vines, which are now 10 years old and producing a yield of 2.5 tons per acre. The Malbec, Cabernet Sauvignon, and Syrah grapes are grown 5,740 feet above sea level in the Cafayate Valley, where they are harvested by hand and fermented separately before being blended and aged for 8 months in third use French and American oak barrels. Just under 1600 cases are produced, with an alcohol content of 14.5%. The wine is dark in color, with deep aromas of mature dark fruit and hints of spice. It is a robust wine, structured on the palate with integrated that will allow for several years of aging. |
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| Amauta Blue |
| This wine was first produced in 2005 as a sibling to Amauta Red. This wine is a blend of 60% Cabernet Sauvignon and 40% Merlot, from the family’s own vineyards. The vines are 10 years old, and are extremely low yield. The wine is made in the gravity flow winery, and is fined but not filtered. It is then aged for 6 months in 3rd year French and American oak, so as not to mask the powerful, supple fruit of the Cafayate terrain.
The color is a dark ruby, and the bouquet powerful and ripe, with deep notes of cooked fruit. Juicy yet structured on the palate, the finish is balanced and long. 1,250 cases produced. |
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| Amauta IV Syrah |
| 100% estate grown Syrah from Finca Río Seco, Cafayate, at 5,740 feet (1,750 meters) above sea level. Vertically trained vines. Yield: 7 tons per hectare. Harvest Date: second week of March Fermentation: pre-fermentation cold maceration for 48 hours. Average temperature during fermentation 24/25º C. Maceration for 12 days. Aging: 8 months in oak barrels, 50% French oak and 50% American oak. Alcohol: 14.5%%. Production: 6,000 bottles Ruby-red with violet tones. Red fruits, strawberry jam and toasted bread on the nose. Intense palate with sweet tannins and balanced acidity. |
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| Laborum Tannat |
| 100% Tannat Harvested second week of March. The grapes come from 2 vineyards (each being 2 hectares), one of 35 years old and the other 10 years old. After a strict selection of the best fruit on sorting belts, the grapes are prepared for vinification. The fermentation takes palce in 8500kg stainless steel tanks. Pre-fermentation maceration at 8 ºC. Selected yeasts are used and the average temperature of fermentation is 25 ºC. Manual punchdown of the cap is carried out 3 times per day, and pumpovers as required depending on the stage of fermentation. Total fermentation time is 15 days. Aged for 1 year in 50% new French oak and 50% new American oak barrels then 10 to 12 months in bottle. 14.5% Alcohol Intense ruby red color with black shades and violet tones on the edges. On the nose, notes of red fruits, spices and hint of chocolate. On the palate, firm and intense with sweet tannins and balanced acidity. Because of its structure, this wine can be aged for 5 to 10 year. The Tannat grape is now often associated with Cafayate, Salta, where some plantings are more than 40 years old. In 1999 it was first vinified in this region as a 100% varietal wine. In the particular case of Tannat it is important to note that this is a varietal with a very long growing cycle. The conditions in the Cafayate Valley allow it to arrive at the end of the seasonal cycle with a complete polyphenolic maturity and tannins that are sweet, round, and pleasant in character. In comparison with other winemaking regions that have less sun and more rain adn produce wines with tannins that tend to be greener and more aggressive. |
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| 45% Malbec, 35% Cabernet Sauvignon, 12% Tannat, 8% Syrah
Vineyards Finca Río Seco at 5,750 feet above sea level. Cafayate. Vertical Training/ Yield 4.5 tons/ ha. Green harvest to achieve better quality of fruit. Date of harvest: Second half of February for the Malbec. Second half of March for the Cabernet, Syrah and Tannat. Harvest: manual in 20 kg boxes Fermentation: at controlled temperature of 26ºC. Final extraction at 30ºC with 16 days of maceration. Aging: 18 months in new French and American oak barrels. Alcohol: 14.8% Acidity: 6.9 PH: 3.5 Production: 10,000 bottles, limited edition Intense ruby red color, with black tones in the center. Aromas of red and black fruits like plums cassis, and dried figs. The oak is present, well integrated, adding delicate vanilla notes. Secondary aromas of spices with hints of black pepper. On the palate it has a good entry, with personality, and the acidity leaves room for the notable tannins, which are firm and sweet. The aftertaste is long and persistent. Aging Potential: This is a wine whose structure will allow it to be kept up to 10 more years. |
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| Laborum Late Harvest Torrontes |
| Varietal: 100% Torrontes. The first vintage of the late harvest was 2003. Vineyards:estate grown in Cafayate, at 5,740 feet (1,750 meters) above sea level. Vines are trained in the Pergola system. Each bunch is protected by plastic bag covering. Yield: raisinated then harvested. 4 tons per hectare. Harvest Date: first week of June. Fermentation: preliminary direct pressing, fermentation temperature of 15ºC. Aging: 4 months in French oak barrels. Alcohol: 15,10%. Acidity: 6,50 g/l. Production: 4.500 bottles Notes of honey and white fruits, well-integrated oak, fresh on the palate, with a long and attractive finish. |
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