2016 Las Perdices Reserva Bonarda
£27.00 now, and £27.00 on the 15th of each month
A fantastic smooth and juicy Argentinian red from high in the foothills of the Andes
Out of stockOut of Stock
First payment: 15th December 2023
Free Delivery for 5 bottles or more
Move over Malbec!
In the early 1950s, Don Juan Munoz-Lopez arrived from Andalucia to cultivate vines in Argentina. He settled in the village of Agrelo, located in the western foothills of the Andes mountains, about 20 miles south of the city of Mendoza, home to some of the best viticultural land in Argentina. In 2004, his sons decided to build a winery, Las Perdices, in the heart of their vineyards in Agrelo where they grew up. Vineyards here are over 1000m above sea level and at this height, sunlight is more intense, so grapes have hot sun during the day to help them ripen followed by much cooler nights due to cold alpine winds that sweep down the western side of the perpetually snow-capped Andes. It is this diurnal temperature variation that extends the ripening period and brings balancing crisp acidity and complex flavours to the wines that are made here.
Malbec is the flagship grape here but this is a fantastic example of Argentina’s second most widely planted red grape, Bonarda. Not a well-known grape and different from Italian Bonarda, Argentina’s Bonarda is actually a grape called Douce Noir. Bonarda displays ample color in the glass just like Malbec, but it delivers lower tannins and slightly higher, more juicy-tasting acidity.
Las Perdices Reserva Bonarda is very fruity on the nose, with aromas of black cherry, blueberry, and raspberries with a spicy background, accompanied by delicate hints of vanilla provided by aging in oak. On the palate, it is elegant with soft and velvety tannins. Well balanced, with spicy notes, chocolate and coffee.
Because of its lower tannin and higher acidity, Bonarda is a very diverse food pairing wine. It will match well with chicken, beef, pork, and even a more steak-like fish (grilled salmon steaks with hoisin BBQ).
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