The vineyard for this Bonarda is located in Santa Rosa County in Mendoza, it sits on sandy soil that is absolutely ideal for this varietal. The grapes were hand picked and on arrival at the winery they were then hand sorted to ensure only the very best ones make it into the wine. The fermentation takes place between 18C and 22C for 15 to 20 days. The wine is then aged for 7 months in a mix of French and American oak barrels.
James Suckling 92 points.
Aranwa Bonarda Reserve
Region: Maipú, Mendoza
Food: Tomato based dishes and herbs found in southern Europe and the Levant work perfectly with this Bonada. Rosemary, sage, garlic, thyme partner well. The acidity is a perfect match for sweet potato cakes and hummus or grilled halloumi. Meats would include pork, chicken, turkey and steak. Fresh pan-fried salmon is also ideal.
Tasting Notes: This classy Bonarda has a medium to pronounced aroma intensity featuring liquorice, black and red cherry with a touch of vanilla, rhubarb and chocolate. Fairly high in acidity and dry but with medium smooth tannins creating a velvety finish. Bonarda is the drink Argentinians often choose over Malbec and this is a stunning example.