Porà Py'a de Chile Merlot 2015

If it were a lonely hearts ad, we think Porã Py'a's Merlot would read something like this: I'm a young charmer with a big heart. My looks are dark and Latino, but my appeal is more than skin-deep... Give me a try and I'll woo you with generosity, a plush feel and a darkly fruity GSOH. My ideal partner would be a gregarious, fun-seeking individual who enjoys partying at the weekend (I love a party), as well as a homely mid-week dinner (we Argentines love our food).

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. 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. 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 ranges 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 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.

Whole bunches harvested by hand, then gentle de-stemming and crushing followed by fermentation in stainless steel tanks for 8 days at 25 - 26 degrees C. It is then racked and aged in contact with oak for harmonisation of fruit, tannins and acidity, for 6 months prior to release.

A delicious velvety textured Merlot displaying appealing aromas of ripe red berries and cherries with warm spicy notes. Soft and plump in the mouth with juicy red and black fruit flavours and hints of toasty oak, finishing with soft tannins.

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