A varietal Pinot Noir grown on twenty-year vines in the Rio Negro region of Patagonia. Farming is organic and biodynamic, and the fruit was hand-picked, de-stemmed, and fermented with ambient yeasts in cement tank. The wine was racked by gravity into half French oak barrels and half cement for twelve months of aging.

The aromas are earthy; a commingling of forest-floor, barnyard, pine needle, and wet clay beneath bright red berry fruit. The palate’s restrained tannins carry a wash of black and red cherry. Acidity is its main structural component, and as the wine sits in the mouth, the red fruit blooms, unfurling in waves of berries and almost citrus. There are few savory components; the wine is too young for them, perhaps. But The finish is glittery and clean, a complement to the darker tones.

The wine balances fruit and refreshment with the earthy note Pinot needs to stay grounded.