Established in 2005, Espiritu de Argentina is a joint venture between Chilean wine producer, Aresti, owner of the Espiritu brand, and Finca Agostina in Mendoza where the wines are made. The fruit is sourced mainly from the Maipu district of Mendoza, from a combination of Agostina's own vineyards and a number of top rated independent growers, whose total production is purchased each year as part of a long-term relationship, enabling the company to ensure quality consistently. The modern winery is located in Barrancas with a total crush capacity of 3.5 million litres. The winery is medium sized and geared to making modern, fresh, fruit driven wines in the lower price spectrum.
Their wines originate mainly from Eastern Mendoza, one of the 5 ‘oases’ of Mendoza Province and also from the Uco Valley. At between 1,000-1,500 metres above sea level, where they have abundant sunshine, dry air (and thus very little in the way of pests and diseases common to vines grown in other countries), and where they carefully irrigate the vines so that the fruit reaches optimum ripeness and quality for wine production. They are amongst the highest vineyards in the world. Their philosophy is simply to make the very best wines that nature will allow, each year, and to be true to their magnificent and historic terroir, whilst offering the best possible value to consumers.
Jon Usabiaga began his career as winemaker's assistant at Viña Portal del Alto, owned by the prominent oenologist Alejandro Hernández – the first Chilean to hold a seat at the board of the OIV (Office International de la Vigne et du Vin). Then Jon was appointed chief winemaker at Luis Felipe Edwards winery in 1996, where he worked for almost 10 years. He joined their team in December 2005. His work has been profoundly recognized after receiving numerous awards and medals for his high-quality wines.
A manual harvest took place in the second week of April, with alcoholic fermentation occurring at 22 degrees C, with two weeks at 26 degrees C. Maceration took place over 24 days, malolactic fermentation was induced and then the wine was fined by racking. It was aged in a combination of French and American oak for six months prior to release. No eggs or dairy products were used in production.
This is a soft, easy-going, medium-to-full Malbec displaying lovely ripe red fruits on the nose and juicy blackcurrant flavours on the palate, balanced by gentle tannins.