Founded in 2003, Andeluna produces premium mountain wines from their 70 hectare vineyard situated at an elevation of 1,300 metres in the rocky terroir of Gualtallary, Tupungato in the Uco Valley, Mendoza. By night, the moon can be seen illuminating the magnificent Andes Mountains nearby and the winery has been named after this stunning scene. The vineyard is managed using sustainable practices and in 2015 the entire vineyard was soil mapped with cultivation methods adapted accordingly. Winemaker, Manuel Gonzalez (previously Head Winemaker at Pulenta Estate and Chief Oenologist at Trivento) works alongside Andeluna’s wine consultant Hans Vinding Diers, together they use minimal intervention to create outstanding wines which have propelled this producer into the global spotlight in a very short space of time.
2021 saw a traditional harvest in Mendoza, in terms of weather patterns and the resulting volume produced. A warm start to the summer, by mid-January temperatures started to drop and in February rain began to fall, continuing into the first week of March. Cooler days with cloud cover prolonged the ripening period, however the temperatures rose in March which enabled the fruit to reach good maturity. 2021 produced a fair yield of Malbec, which shows good fruit expression balanced by tangy acidity.
The grapes were grown in vineyards located in Tupungato, at over 1,300 metres above sea level. The area is characterised by its wide diurnal temperature range, which produces grapes with a great intensity of colour and a distinctive aromatic expression. The vineyards are adequately irrigated through a drip management system, which provides exactly the right amount of water needed by the plant. Canopy management in the vineyard controls yields and produces small, concentrated berries with the perfect amount of sun exposure. The vines are grown in alluvial, sandy soils and are manually harvested.
After hand selecting the very best bunches, the grapes were destemmed and underwent a pre-fermentation maceration at low temperatures. Fermentation took place with natural and selected yeasts, in temperature controlled stainless steel tanks at approximately 26°C. The wine was matured in previously used French oak barrels for three months and then cellared for a further three months prior to release.
Rich ripe black cherries on the nose with a touch of graphite and liquorice and more than a hint of sous bois and vanilla.
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