This blend is plush and juicy with predominantly red fruit aromas, this wine is well balanced, medium bodied, and filled with layers of flavour and soft tannins. A touch of peppery spice and dark-roasted coffee bean comes through on the finish.
Bodega Garzón is a family owned winery in Maldonado on the Atlantic coast in southern Uruguay. They pioneered viticulture in this area over 10 years ago, and have since become the standard-bearer for premium wines from Uruguay. In November 2018, their pioneering status was recognised by Wine Enthusiast with the ‘New World Winery of the Year’ award. The vineyards at Bodega Garzón are a patchwork quilt of 1,150 individual plots of around 0.2 hectares in size, each plot carefully chosen for a specific variety according to its soil and microclimate. The winery is specially designed to operate as sustainably as possible, and is the first winery outside North America to pursue LEED certification (Leadership in Energy and Environmental Design). Built on natural terraces, the winery uses cutting-edge technology and operates using a gravity system to ensure quality and energy efficiency at every stage of production.
Located 11 miles from the Atlantic Ocean, the estate has more than 1,000 small vineyard blocks covering hillside slopes, which benefit from varying microclimates, different levels of humidity and an intense canopy management. Well-draining granitic soils and cooling Atlantic breezes allow the grapes to ripen steadily. The vineyards are surrounded by lush forests, palm trees, rocky soils and granite boulders.
A relatively mild winter brought forward bud break by about two weeks. There were average levels of rainfall in spring and early summer, however the drought which followed in January caused a severe water shortage. Therefore the viticultural team used drip irrigation, thus ensuring perfect maturation of the grapes. Despite the water shortage and subsequent irrigation measures, veraison was uniform. Optimum maturation was also aided by cooler nights which are becoming more common in the region. The wines from this vintage, with its early start and generally favourable climatic conditions, are elegant and fruit forward.
The hand-harvested grapes were processed separately. After five days of maceration the grapes were fermented in stainless-steel tanks at 26-28ºC for one week with twice daily pump overs. The wines then remained in tank for a further 3-6 months on lees before blending and bottling in June 2019.
Tannat and Merlot
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