Pacheco Pereda was established in Mendoza in 2010 by Alejandro Bulgheroni with the aim of extending sustainable viticulture in Argentina. This vision has resulted in one of Argentina’s largest organic-certified vineyard holdings. The name ‘Pacheco Pereda’ harks back to 20th century migrant families arriving in Argentina to establish farms on the sort of land that existed prior to industrial agriculture.

The vineyards are in the Luján de Cuyo region, split between 231 hectares in Finca Alto Agrelo, located between 980 and 1200 metres above sea level, and 99 hectares in Finca Pedemonte at 740 metres. Back in 2010, the team at Pacheco Pereda carried out a vast soil-mapping exercise across the vineyards, using electric conductivity technology, to understand the different soil textures and assessed the soil drainage capacity by digging five hundred soil pits. The findings resulted in the vineyards being split into 74 individual parcels, to which varietals were matched and different planting densities implemented accordingly. Organic certification followed, together with the introduction of natural corridors through the vineyards to improve biodiversity. The winery is also part of the initiative ‘4 per 1000’, launched at the COP21 climate change conference, which commits to actions promoting and implementing healthy soils that can trap carbon and reduce its impact on climate change.

Winemaker Hernan Rinaldini and consultant Alberto Antonini have employed a similarly thorough approach in the winery. The range consists of three different tiers which are all certified organic: Familia de Vinos, Estirpe and Linaje. The Familia de Vinos Pinot Grigio and Malbec are sourced from parcels with the highest clay content, which therefore have a good capacity for water retention. These parcels are planted at a higher density which means they give the same yield per vine as other parts of the estate but a higher yield per hectare. The Pinot Grigio comes from a 22-hectare single block in the Finca Pedemonte vineyard, which Pacheco Pereda have been replanting with Pinot Grigio since 2015. Stainless steel fermentation preserves the fresh aromatics and delicate fruit, resulting in a wine with a bright stone fruit and floral character. The Malbec is sourced from the lower parcels, located at 1,100 metres, of the Finca Alto Agrelo vineyard. The grapes are fermented in stainless steel with 50% of the blend aged in used French oak for two months. The fresh and scented wine boasts a generous red and black fruit character with smooth tannins.

The Estirpe range comes from Alto Agrelo’s higher parcels, at around 1,200 metres, where the deep limestone subsoils yield wines with greater intensity and finesse. The Chardonnay is fermented in stainless steel and 30% of the wine is then aged in a mixture of used 500 litre French oak barrels and 3,500 litre foudres to add both texture and weight. Similarly, both the Cabernet Franc and Malbec are fermented in stainless steel after which 30% of the wine is aged in a combination of used French oak barrels and 3,500 litre foudres to provide structure and richness. The Cabernet Franc has a bright black fruit profile with notes of pepper and structured, integrated tannins, whereas the Malbec has a lifted violet nose and a core of juicy plum and red fruit flavours. The Linaje Malbec is sourced from a selection of parcels at the highest point of the Alto Agrelo vineyard where the deep soils contain the highest percentage of rocks. Fermented in stainless steel, the wine is then aged in a mixture of used French oak foudres and 3,000 litre concrete eggs for 14 months. The resulting wine presents complex notes of red fruit, plum and spice with velvety tannins and a persistent finish.

Estirpe' is the name of parcel 31, located in the Alto Agrelo vineyard, situated around 1,200 metres above sea level in Luján de Cuyo. There are a total of 231 hectares of organic vineyards planted here, of which 62 are used to produce this Malbec. The soil is a mix of stones and sand, and the vines are grown using a vertical shoot position trellis system (VSP).

Fermentation was carried out in stainless steel between 24-26 degrees for 14 days. Malolactic fermentation took place, after which 30% of the blend was aged in 500L French oak barrels and 3,500L foudres.

Deep purple in colour, on the nose there are concentrated aromas of plum, black cherries and a hint of violet. On the palate, there are flavours of red fruit, well-balanced with soft, supple tannins.