|The Correas family arrived in Mendoza at the end of the 16th Century. The viticulture history of the family began in 1860 with Don Segundo Correas, who planted noble grapes of French origin, and built the first winery,‘El Cypress’, famous for its Cabernet Sauvignon in the 30s. The family now owns 400 hectares of vineyards, some of which are 70 year old, distributed between 8 farms. The winery is in Alta Medrano, 20 miles South East of Mendoza. It produces 3 million liters per year: 500,000 liters (from the first press) are bottled under "Acequias" label, the rest of the wine is sold in bulk to major wineries.
In 1972, the winery was modernized at Tres Acequias Street, with extra capacity in accordance to the increase of the vineyards planted in 1925. This allowed for bottling made exclusively from estate vineyards, a tradition which is maintained today. The "Acequias" are the canals that were built by the native Indians to carry the water from the melting Andes snow to the desert valleys of Mendoza. They are still used today for irrigation and the gates that block the water are opened once a week to flood the vineyards.
Respecting the artisan philosophy imposed on by their ancestors, the actual directors added technological advances, new know-how and modern facilities to optimize the process of wine-making. The direction of the vineyards and winery is performed personally on a daily basis by its owners, fourth generation of this traditional family. Engineer Agronomist Julian Correas controls the production to assure quality. He determines the pruning to achieve optimum quantity, supervising the process of pruning as well as the stripping of the leaves that will allow the necessary sun and a strict sanitary control of every wine-stock, in order to define those clusters that by their position and quality, await precise ripeness. Harvesting is manual and placed into small, 20 kg plastic containers to avoid oxidation.|
Julian Correas and winemaker Daniel Mayorga are in charge of the elaboration and production of the wines. They have inherited sensitivity and the art to combine and heighten aromas and flavors, knowing the different soils,wine-stock, climate, age of the vineyards, amount of clusters and ripeness of the grapes, thus obtaining wines with expression and personality.
|Valle Las Acequias Website|
|100% Chardonnay from 85 year old vineyards in “San Luis” estate, High Medrano, Mendoza. The grapes are hand-picked in small bins, during the first week of March, then pre-cooled to 10°C. Short maceration and fermentation with selected yeast in stainless steel tanks, at temperature controlled. Goes through full malolactic fermentation. Fresh with notes of green apples, bananas and candied pineapple. 14% Alcohol. |
|100% Bonarda from Don Angelino estate. The grapes are hand-picked during the first week of April to obtain optimum maturity. The grapes are destemmed and soft crushed at temperature controlled, then go through an extended maceration and malolactic fermentation. Aged 6 months in French oak barrels then 3 months in bottle before release.|
Deep ruby color with violaceous tint. Aromas of red fruits (stawberries) and figs, with a hint of blackberries. On the palate, intense, dried fruits, firm and sweet tannins, complex and balanced. Long finish. Goes well with red meat and pasta.
|Cabernet Sauvignon - Roble|
|100% Cabernet Sauvignon from “Doña Ofelia” estate, Alto Medrano.|
The grapes are hand-picked in small boxes during the first week of April. Extended maceration, addition of selected yeast. Aged for 6 months in French Oak barrels.
Cherry red color with violaceous tint. Intense nose, spicy with a touch of black pepper. On the palate, spicy with firm tannins, elegant and complex. Long, persistent finish. 14.40% Alcohol.
|100% Malbec from "Don Angelino" estate, Alto-Medrano - vineyard planted in 1927.|
The grapes are hand picked in small boxes during the first and second week of April. Extended maceration of the grape skins. Addition of selected yeasts.
Intense bright ruby color, notes of plums and raspberries with a touch of vanilla and chocolate. On the palate, sweet and round tannins, long finish. 13.50% Alcohol.
From "Don Angelino" estate, Alto Medrano, vineyard planted in 1927.
Grapes hand-picked in small boxes during the first and second week of April.
Bright red ruby,notes of plums and raspberries with touches of vanilla and chocolate. Sweet and round tannins, well balanced, long finish.
Great with red meat and cheeses.
|This grapes for this 100% Malbec come from 2 plots on the Don Angelino estate, planted in 1932 with the original Malbec clone (i.e. they are descended from the same plants that were brought from France in the 19th century). Planted at a high density of 5200 plants per hectare, the soils are gravel with a sand/clay sub-soil. The vines are ungrafted like the originals. The yields are naturally low from these deeply-rooted 75 year old vines (less than 1 kilo per plant).|
The grapes are harvested in small boxes, hand-selected, de-stalked and fermented in small cement vats; the time in contact with the grape skin between fermentation and maceration, is never less than 25 days with maximum temperatures of 86ºF. The fermentation is watched carefully, with twice daily tastings, at which point decisions are made regarding remontages, temperature, delestage and finally the de-vatting and pressing. Only indigenous yeast is used for the fermentation.
Immediately after the maceration is finished, the new wine is transferred into second use French Oak barrels with lees stirring (batonnage) weekly and then every 15 days until Spring.
The wine rests two winters in barrel with an average time of 12/15 months, bottled and left to rest for at least one year. Only 350-400 cases are produced in a vintage.
The idea of using second use barrels (what the winemaker calls softer oak) is to obtain a more refined wine, not a muscular one. A deep, garnet color with aromas of plums and deep, red fruits and smoky notes. The palate is round and harmonious, perfectly integrated with long flavors of red fruits.
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