Long regarded as one of Argentina’s most famous wine regions, Mendoza has all the elements for growing top-notch grapes. Framed against the snow-capped Andes Mountain, the vines are rooted in rocky, alluvial soils. These well-drained soils produce concentrated richness as the fruit struggles for water and nutrients. The variation between daytime and nighttime temperatures is also helpful. At this high altitude, days are warm and sunny and nights can be extremely cold. This further intensifies the flavors, producing small, concentrated berries with ripe sugars and bright acidity.Our Cabernet Sauvignon was hand harvested and placed, whole berry, into stainless steel tanks for fermentation at low temperatures. This retained the bright fruit flavors of the grapes and kept a pop of fresh flavors. To extract the maximum flavors and colors, we used regular pump-overs throughout fermentation. The wine was then aged for 12 months with 40 percent French oak, complementing the bright fruit flavors with structure and spice.