Finca Decero "Remolinos Vineyard - Mini Ediciones" Petit Verdot 2017
(Mendoza, Argentina) - [TA 93]

Finca Decero and the estate’s single vineyard is located at 3500ft in the Agrelo sub-appellation of Luján de Cuyo in the north western part of the province of Mendoza. Remolinos Vineyard derives its name from the little whirlwind spiral formations of soil which form in the afternoon as the gentle wind lifts the dry soil from the paths of the vineyard into swaying ‘dust devils’.

Altitude plays and critical role in quality of Finca Decero’s wines as it reduces night-time temperatures which is key to preserving the natural acidity in the grapes. This natural acidity plays an important role in the aging potential of the wines (allowing the wines to age with grace over a long period of time), but also in the natural freshness/crispness and hallmark elegance of Finca Decero wines. In addition, grapes grown at higher altitudes absorb more ultraviolet light. This has a significant impact on the phenol content of the grape skins as they thicken to protect from UV absorption. As such, grapes grown at higher altitude, as at Finca Decero, produce wines of enhanced texture and intensity of color.

Finca Decero has a unique tapestry of soils which is unmatched in other areas of Agrelo. From the beginning, the winery has done extensive soil profiling to make planting decisions and in 2015, overseen by wine terroir consultant Pedro Parra Ph.D, has further investigated the micro-differences affecting each individual vine. Remolinos Vineyard is the converging point in Agrelo of two different soil formations: alluvial and colluvial soils. The vineyard also uniquely has very high levels of calcium carbonate dissolved in the silt deposits interlaced through these soil types across the vineyard. It is this dissolved calcium carbonate and silt that give Decero wines their hallmark silky palate feel for which they are renown.

The clusters are selected on a sorting table prior to destemming, and individual berries are selected on a sorting table after destemming. The must underwent 30 days total maceration, a 7-day cold soak, followed by 10 days of fermentation in small wide stainless steel tanks (at 82 degrees to extract both the jasmine aromas and the textural concentration) and finally an 18 day extended maceration period. The wine was gently basket pressed before malolactic fermentation and then aged in French oak barrels (50% new) for 16 months.

On the lead up to vintage 2017, Mendoza experienced a moderate and dry winter with temperatures slightly above average. During the following cold, dry spring, the later development of Petit Verdot meant it was unaffected by the early spring frost. The quality of 2017 Petit Verdot is marked in the perfect balance of the fruit which had vibrant acidity and lifted freshness of aromas and flavors.