Mythic Wines Lujan de Cuyo is a wine-producing sub-region of Argentina’s largest viticultural area, Mendoza. Located in a valley just south of Mendoza City itself, the Lujan de Cuyo region is home to some of the most famous names in Argentinean wine, including Catena Zapata, Bodega Septima and Cheval des Andes. Unsurprisingly, Malbec is the region’s most-important grape variety, producing bold, intensely flavored red wines. The small town of Lujan de Cuyo is on the northern banks of the Mendoza River, and it is from here that the viticultural area of the same name stretches south for roughly 20 miles (32km) between the Andes Mountains in the west and the Lunlunta hills in the east. The region was the first in Argentina to be officially recognized as an appellation in 1993, and includes the wine-producing zones of Vistalba, Las Compuertas, Perdriel, Agrelo and Ugarteche. Maipu lies directly east of Lujan de Cuyo and the Uco Valley is to the south. Lujan de Cuyo’s position on the edge of the.
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Tag Archives: Cabernet
Mythic Wines
Mythic Mountain Chardonnay Mythic Vineyard Chardonnay Viognier Mythic Mountain Red Blend Mythic Mountain Malbec Mythic Estate Malbec Mythic Vineyard Malbec Mythic Vineyard Cabernet Mythic Block Malbec Mythic Barrel Malbec In the Southern Hemisphere lies a Viticultural Eden bathed by an ancient ridge, where pristine glacial waters filter down through nutrient rich earth. This unspoiled paradise is the chosen land for growing vines. It is here where our wines are born. 300 days of sun, deep roots, and alluvial soil create the most ideal of conditions for these MYTHIC Argentine wines. Winemaker Bernardo Bossi Bonilla – winemaker extraordinaire. Bernie spent years honing his skills at Argentine powerhouses Catena, Tikal, and Casarena before embarking on his very own label, MYTHIC. No longer handcuffed by management and bean-counters, Bernardo is afforded the freedom to craft his wines exactly how he sees fit…. quite a rare feat with the proliferation of factory wineries..
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Mythic Vineyard Cabernet
Tasting notes: A regal shade of deep garnet releases enticing aromas of black fruit, spicy red pepper, and eucalyptus that transfer seamlessly to the mouth, offering velvety soft tannins with additional notes of tobacco, spiceand the slightest hint of vanilla, adding structure & complexity to this well-rounded wine with excellent length and intensity. Winemaker: Bernardo Bossi Bonilla Appellation: Luján de Cuyo, Mendoza, Argentina Varietal: 100% Cabernet Sauvignon Alcohol: 14.5% pH: 3.7 Acidity: 5.4 g/l Vineyard: Estate, select low-yielding blocks Yield: 2.4 tons per acre Harvest: By hand, in the cool early hours of morning Selection: Manual selection of clusters Maceration: 6 days at 50°F Fermentation: Spontaneous in-barrel malolactic with indigenous yeasts @ 77-79°F Filtering: Naturally clarified after several rackings Aging: 12 months in new French Oak Barrels.
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Lucatoni Cabernet Sauvignon Gran Reserva
Location Estate: Finca Lolol Sub-region: Colchagua Valley Varieties: Cabernet Sauvignon Soil: Sandy Loam Viniculture Age of vines: 10 years Vine management system: Vertical Shoot Positining(VSP) Density: 1,660 plants/hectare (670 plants/acre) Yield: 14 tons/hectare (5.7 metric tons/acre) Harvest method: Hand picked with double selection in vineyard, in second half of April. Climate Warm temperate climate with a Mediterranean rain regime, very cool springs, very warm summers and mild winters; large temperature differences and constant afternoon breezes from the coast. Soil Th is Cabernet Sauvignon is made with grapes from Finca Lolol’s “plain” parcel. e dark brown soils are of alluvial origin, deep loam and sandy loam, with subsoil frequently mottled with more rocky and gravelly composition, including rounded rocks. Vinification Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit). Extraction: Traditional pumping-over and punching Fermentation: Starts with active dry yeast (Bayanus); Temperature: 25 to 28 degrees Celsius (77 to 82 Fahrenheit). Aging: 12 months in.
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Lucatoni Cabernet Sauvignon Reserva
Location Estate: Alto Roble Sub-region: Curico Valley Soil: Loam/clay, rocky Alcohol: 14 % Total acidity: 5,0 g/L expressed as Tartaric acid Residual sugar: 3,1 g/L Viniculture Age of vines: 15 years Vine management system: Trellis Density: 3,330 plants/hectare (1,350 plants/acre) Yield: 14 tons/hectare (5.7 metric tons/acre) Harvest method: Hand picking, with double selection in vineyard, in the second half of April. Climate Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes mountains (50 kilometers, or 37 miles). Alto Roble receives coastal breezes during the afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months. Soil This Cabernet Sauvignon is made starting with grapes from parcels in the Alto Roble estate’s Los Riscos sector , characterized by deep, rocky loam-clay soil. Vinification Maceration: 18-20 days with.
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Lucatoni Cabernet Sauvignon
Location Sub-region: Curicó Valley Varieties: Cabernet Sauvignon Soil: Loam | Clay Viniculture Age of vines: 15 years Vine management system: Canopy Density: 1,660 plants/hectare (670 plants/acre) Yield: 16 tons/hectare (6.5 metric tons/acre) Harvest method: Hand picking, with double selection in vineyard, in the second half of April. Climate Mediterranean climate characterized by large day/night temperature differences as a result of the proximity with the Pacific Ocean (80 Km) and the Andes Mountains (60 Km). Unlike the neighboring areas receives a fair amount of wind coming from the south during the summer afternoons. This helps keep the temperature from rising too much during the summer months. Annual precipitation is of 600mm concentrated during the winter months. Soil This Cabernet is made starting with grapes from parcels in northern sector, characterized by deep, loam-clay soil. Vinification Maceration: Short maceration period — 10 days. Extraction: Traditional pumping-over, and mixing with liquid nitrogen. Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit)..
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