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About Bodega Renacer
Founded by Patricio Reich, with the collaboration of world-renowned winemaker Alberto Antonini, Bodega Renacer prides itself in bringing consumers the very best wines from South America’s unique terroirs. The winery structure itself is quite impressive, featuring a medieval tower built of rocks with state-of-the-art winemaking equipment. Renacer’s vineyards are located in Perdriel, a unique zone in Mendoza, Argentina, where the soil, altitude, climate and water come together to create the perfect growing environment for Malbec. In addition to Renacer’s more than 35 hectares of Malbec vines, the winery also purchases grapes from local producers in order to take advantage of Mendoza’s many terroirs — those in the Uco Valley, Lujan de Cuyo and Medrano.
Vineyards used for Renacer’s bottlings are more than 50 years old and have very low yields. Through hundreds of years of trial-and-error experimentation, French winemakers have recognized that certain areas within a single vineyard produce grapes with different characteristics than other areas within that same vineyard. Thus, fruit from different sections within one vineyard, farmed the same way, harvested at the same time by the same method, and produced into wine with the same technique, can be dramatically different.
The soils play a significant role in these differences for each unique terroir within a vineyard. Due to natural geological processes, soil properties can vary over distances as small as a few meters. Recognition of these small-scale variations within a vineyard can lead to wines that better reflect the terroir. Precision viticulture is an indispensable method to work the soil according to its true potential. Renacer determines these variations using digital maps obtained by Electromagnetic Conductivity Measures (ECM). The system registers 1,000 readings per hectare, which are then precisely stored and evaluated by computer and GPS to obtain their exact location within the vineyard. The result is a detailed map of the soil for precise vineyard optimization. This map allows Renacer to divide vineyards into homogeneous areas that are treated similarly in terms of irrigation and harvest time.
Punto Final Malbec
Tasting notes: This wine has a ruby red colour with violet hints. In the nose, it is intense and complex. Notes of menthol, herbs such as fresh parsley, tomato leaf and a very characteristic touch of orange peel are behind the predominant fruits such as plums and strawberries. On the palate it is sweet, juicy and with soft tannins. Fresh and lingering finish.
Varietal Composition: Malbec.
Grapes: From the Uco Valley (1.100 m.a.s.l. - calcareous soils) and Luján de Cuyo (950 m.a.s.l. - silty loam soils).
Vineyards: Over 50 years old, with a yield of less than 10 tons per hectare.
Harvest: Harvested by hand in plastic bins.
Selection: Manual selection of bunches.
Maceration: Cold maceration, 3 days at 8°C, prior to alcoholic
fermentation.
Alcoholic fermentation: Carried out with selected yeasts during 10 days in stainless steel tanks with controlled temperatures between 23° and 26°C.
Malolactic fermentation: Carried out in stainless steel tanks.
Ageing: Young profile without contact with oak.
91 Points James Suckling
Punto Final Malbec Reserve
TASTING NOTES: The wine has a deep bright red color. Aromas of wild berries such as aspberry, strawberry and blueberry mingle with earthy and spicy notes. In the mounth, the wine is juicy and fruity, with round tannins, balanced acidity and a long finish.
Varietal Composition: Malbec. Grapes: From Paraje Altamira ( 3,600 FAMSL – calcareous soils), Vistaflores (4,265 FAMSL – calcareous soils) and Perdriel ( 3,117 FAMSL – silty loam soils) Vineyards: With yields of less than 8 Tn per Ha. Harvest: By hand in plastic boxes of 17 Kgs.
Selection: Double manual selection of clusters and berries. Maceration: For 12 days at 8ºC.
Alcoholic Fermentation: With native yeasts during 17 days in stainless steel tanks at temperatures between 27 and 29ºC. Malolactic Fermentation: In French oak barrels.
Ageing: In French oak barrels for 10-12 months
90 Points Robert Parker
Punto Final Cabernet Sauvignon
Tasting notes: In the nose the first impact of spices and bread peel. Black fruits, sandalwood, and flowers. In the mouth it enters forceful, with firm tannins, good structure and leaves a slight sweet sensation.
Varietal Composition: 90% Cabernet Sauvignon, 10% Cabernet Franc.
Grapes: From 2 blocks of the "Renacer" estate located in Perdriel - Luján de Cuyo (950 m.a.s.l. - loamy loam soils). Vineyards: With yields of less than 8 tons per hectare.
Harvest: Manual in 17 kg. plastic crates at the beginning of April.
Selection: Double manual selection of clusters and berries. Maceration: Cold maceration for 3 days at 8° C Alcoholic fermentation: Carried out with selected indigenous yeasts for 10 days in stainless steel tanks at controlled temperatures between 25° and 27°C.
Malolactic Fermentation: In stainless steel tanks.
Ageing: Young profile without contact with oak.
Punto Final Cabernet Franc Reserve
TASTING NOTES: Intense ruby red colour with violet reflections. Its aromas are of sweet spices, black pepper, cloves interwoven with soft notes of eucalyptus with a hint of pepper. As the wine opens, aromas of vanilla and chocolate appear from its ageing in oak. The palate has great concentration, intensity and sweet impact, with ripe black fruit flavours and a distinctive caramel macchiato note. Soft, round tannins with good acidity and a long, lingering finish.
Varietal Composition: 100% Cabernet Franc.
Grapes: From Vista Flores (1300 m.a.s.l. - calcareous and stony soils) and Perdriel - Luján de Cuyo (950 m.a.s.l. - loam soils). Vineyards: More than 15 years old with yields of less than 8 tons per hectare.
Harvest: Manual in 17 Kg. plastic crates.
Selection: Double manual selection of clusters and berries. Maceration: For 2 days at 8°C.
Alcoholic fermentation: With indigenous yeasts for 12 days in stainless steel tanks at temperatures between 22 and 24°C. Malolactic fermentation: In stainless steel tanks.
Ageing: In French oak barrels for 12 months.
92 Points Tim Atkin MW
Punto Final Malbec Rosé
TASTING NOTES: Punto Final malbec rosé has a soft pink color product of its direct pressing. On the nose, aromas of fresh red fruits such as raspberry and strawberry with some citrus and floral notes. In the mouth, it has a sweet impact that is then balanced by the freshness of its natural acidity.
Varietal Composition: 100% Malbec.
Grapes: From Luján de Cuyo (980 meters above sea level, intermediate soils).
Vineyards: Young vineyards from our Perdriel estate, with a yield close to 10 tons. per Ha.
Harvest: First week of March, made by hand in plastic bins.
Selection: Manual of bunches.
Maceration: Direct pressing.
Alcoholic Fermentation: With selected yeasts for 30 days in stainless steel tanks and at a controlled temperature of 14 degrees Celsius.
Milamore
TASTING NOTES: Deep and intense ruby red with purple shades coloring, this wine has plenty to offer. Its complex aroma includes violet, honey, fig, cherry and ripe plum which combine with spicy notes of black pepper and aromatic herbs. After a few minutes, the wine shows hints of vanilla and leather provided by the French oak. It’s got a creamy texture with sweet hard tannins. Persistent lengthy finish.
Varietal composition: Malbec 45%, Cabernet Sauvignon 40%, Bonarda 10% and Cabernet Franc 5%.
Grapes: From Uco Valley (3,600 FAMSL. –calcareous soils) and Luján de Cuyo (3,117 FAMSL – silty loam soils).
Vineyards: With yields of less than 8 Tn per Ha. Harvest: By hand in 17 kgs plastic boxes.
Grape drying: Bunches exposed to the dry winds of the andean foothills until they lose about one third of their weight. Selection: Manual selection of clusters and berries. Maceration: 12 days at 10ºC.
Alcoholic Fermentation: With native yeasts during 20 days in stainless steel tanks at temperatures between 25º and 27ºC. Malolactic Fermentation: In French oak barrels.
Ageing: In French oak barrels for 12 months.
92 Points James Suckling
Repasso
Grapes used on the wine: Malbec from Luján de Cuyo (980 m.a.s.l. intermediate soils) and Malbec from Uco Valley (1.100 m.a.s.l. – poor soils)
Vineyards productivity: Less than 9 Tn per Ha.
Harvest: By hand in 18 kgs baskets.
Selection: Manual selection of clusters and berries.
WINEMAKING PROCESS:
1st step : The grapes from our 2 vienyards are fermented together in stainless steal tanks with a classic fermentation : 3days of maceration at 8°C followed by a 15 days fermentation at temperature between 22 and 26°C with native yeast. These allow us to obtain a fruity and aromatic Malbec
2nd step : for the realisation of our Milamore wine, we naturally dried some grapes of Malbec. After the fermentation of the raisins in stainless steal tanks we drain the wine Milamore and leave the raisins in the tanks.
3rd step : we add the fruity wine on the raisins skins. A 2nd fermentation happens because of the residual sugar in the raisins. During that fermentation we can increase the body, the colour, the extraction, the aromas and the alcoholic content of the wine. It becomes more suited for a long aging in French oak barrels, where it remains for 4 months. The ageing in the bottle is at least 4 months before release.
90 Points James Suckling
Renacer Malbec "Icon"
TASTING NOTES: Deep ruby red colour with purple glints. On the nose we first perceive dried violet flowers and roses. With the opening of the wine we feel acid fruits, blueberries and cassis. A soft mint accompanies all the time, which gives freshness. The palate is structured, with tannins well present and sweetness on the finish.
Grapes: Malbec from Luján de Cuyo (980 m.a.s.l. intermediate soils) and Malbec from Uco Valley (1.100 m.a.s.l. – poor soils)
Varietal Composition: Malbec. Grapes: 50% Gualtallary, 40% El Cepillo and 10% Perdriel.
Vineyards: With yields of less than 5 tons per hectare.
Harvest: Manual in 17 kg. plastic bins. Selection: Double manual selection of clusters and berries.
Maceration: Cold maceration for 8 days at 8˚C, prior to alcoholic fermentation.
Alcoholic fermentation: Carried out with indigenous yeasts for 20 days in French oak barrels.
Malolactic fermentation: In French oak barrels.
Ageing: In French oak barrels of first and second use for 24 months. Stowage: 6 months in the bottle.
90 Points Robert Parker
Renacer Cabernet Franc "Icon"
TASTING NOTES: Deep and intense ruby red colour. Combined aromas of plum, pepper, eucalyptus, mint and pine needles. In the mouth it has a sweet, unctuous and forceful entry. The balance between fruit and wood is excellent
Grapes: 70% Vista Flores and 30% Perdriel. Vineyards: With yields of less than 5 tons per hectare.
Harvest: Manual in 17 kg. plastic bins.
Selection: Double manual selection of clusters and berries. Maceration: Cold maceration for 3 days at 8° C, prior to alcoholic fermentation.
Alcoholic fermentation: Carried out with indigenous yeasts for 15 days in stainless steel tanks.
Malolactic fermentation: In French oak barrels.
Ageing: In French oak barrels of first and second use for 24 months.
Stowage: 6 months in bottle.
90 Points Robert Parker
