Anko, Salta, Argentina
Anko means “high water” in the native Indian language of Salta, located in the northwest corner of Argentina. Wine Enthusiast quoted Anko winemaker Jeff Mausbach as follows: “Salta is a land of extremes—extreme beauty, extreme altitude, extreme sunlight. These extremes make for a singular expression of Malbec—powerful, structured wines with a savory minerality that is very different from other regions in Argentina.” In this rugged, mountainous desert, an “Anko,” or high altitude oasis, was treasured as a precious sanctuary, protection from the harsh elements of nature. Our estate vineyards in Estancia Los Cardones, named for the area’s majestic cacti which can grow as tall as 30 feet, are indeed an oasis amid the surrounding jagged landscape. The winemakers and co-owners are Jeff Mausbach and Alejandro “Colo” Sejanovich; the other co-owners are the Saavedra Azcona family.
Anko – Torrontes
FERMENTATION: Indigenous yeasts; 8 hour cold maceration; 16 day fermentation with max temperature of 22˚C.
COLOR: Bright Green/Yellow
TASTING NOTES: Floral aromas, featuring jasmine with spicy notes. Citrus profile in the company of natural acidity that gives it a bright, clean finish.
VINEYARDS Cafayete, Salta
VARIETAL 100% Torrontés
AVG. VINEYARD ALTITUDE 5,700 feet
SUSTAINABLY FARMED 100%
HARVEST METHOD By Hand
AGING None
ALCOHOL 13.5%
TOTAL PRODUCTION 1,500 Cases
RESIDUAL SUGAR 0.19%
ACIDITY TA of 5.9 g/L
pH of 3.5
90 Points, James Suckling (’23)
91 Points, James Suckling (’22)
Anko – Malbec
FERMENTATION: Gentle destemming; cold maceration for 7 days; natural yeasts.
COLOR: Dark red
TASTING NOTES: Some dried strawberry, with savory, wet-earth and toasty-oak character. Very sturdy, ambitious tannin structure on the palate. The flavors fade away slightly, though in a very nice way
VINEYARDS Estancia Los Cardones, Salta
VARIETAL 100% Malbec
AVG. VINEYARD ALTITUDE 5,700 feet
SUSTAINABLY FARMED 100%
HARVEST METHOD By Hand
AGING 6 months in French oak barrels, 20% new
ALCOHOL 13.9%
TOTAL PRODUCTION 1,500 Cases
RESIDUAL SUGAR 0.18 g/L
ACIDITY TA of 5.6 g/L
pH of 3.7
91 Points, James Suckling (’22)
90 Points, Vinous (’21)
Anko –Cabernet Sauvignon Flor de Cardon
FERMENTATION: Micro-fermentation in 500kg harvest bins. Natural yeast fermentation at max temperature of 20˚C for an average of 12 days. Manual punch downs. 100% malolactic fermentation.
COLOR: Dark ruby red
TASTING NOTES: The spicy and peppery 2019 Flor de Cardón Cabernet Sauvignon shows varietal aromas and tannins, integrated oak and a fruit-forward personality. It's juicy and softly textured and has a dry finish and very focused and clean flavors.
VINEYARDS Estancia Los Cardones, Salta
VARIETAL 100% Cabernet Sauvignon
AVG. VINEYARD ALTITUDE 5,700 feet
SUSTAINABLY FARMED 100%
HARVEST METHOD By Hand
AGING 12 months in French oak barrels, 8% new
ALCOHOL 14%
TOTAL PRODUCTION 1,500 Cases
RESIDUAL SUGAR 0.18%
ACIDITY TA of 5.58 g/L
pH of 3.72
91 Points, Wine Advocate (’19)
90 Points, Wine Enthusiast (’19)