Black Cabra, Mendoza, Argentina
The Black Cabra (goat) is a common sight in the Argentine Andes where our winery and vineyards are located. One cabra in particular became friends with one of our winery workers. Every day this Black Cabra would follow along to the winery and look through the winery window as we worked. We named our value wines in that goat’s honor.
Our wines, like the Black Cabra (goat), come from the Argentine Andes. These wines are produced from our estate vineyards and crafted in our state-of-the-art winery, Bodega Zolo, by winemaker Fabian Valenzuela and vineyard manager Carlos Correas. The President and Owner is Patricia Ortiz. Our wines are 100% Sustainably Farmed.
WINERY INFORMATION: Our wines, like the Black Cabra, come from the Argentine Andes. These wines are produced from our estate vineyards and crafted in our state-of-the-art winery, Bodega Zolo, by winemaker Fabian Valenzuela and vineyard manager Carlos Correas. The President and Owner is Patricia Ortiz. Our wines are 100% Sustainably Farmed. LABEL NOTES: The Black Cabra (goat) is a common sight in the Argentine Andes where our winery and vineyards are located. One cabra in particular became friends with one of our winery workers. Every day this Black Cabra would follow along to the winery and look through the winery window as we worked. We named our value wines in that goat’s honor.
Black Cabra, Cabernet Sauvignon
Best Buy, Wine Enthusiast (’21)
90 points, James Suckling (’20)
WINEMAKING: A cold pre-maceration takes place (5-8˚C) for 3 days to extract color and aromas.
FERMENTATION: Fermented in stainless steel tanks for approximately 10 to 14 days at 27˚C in contact with French inner staves.
COLOR: Bright red garnet.
TASTING NOTES: Aromas and flavors of ripe red fruits, blueberries and cassis, well accompanied with pepper notes, vanilla and dark chocolate. The kind tannins and acidity make a balanced wine with a long finish.
WINEMAKER Fabian Valenzuela
WINERY Fincas Patagonicas
VINEYARDS Estate Mendoza Vineyards
VARIETAL 100% Cabernet Sauvignon
AVG. AGE OF VINES 11 years
AVG. VINEYARD ALTITUDE 950 meters
SUSTAINABLY FARMED 100%
HARVEST METHOD By Hand
AGING 8 months in oak barrels
ALCOHOL 14.2%
TOTAL PRODUCTION 2,500 Cases
RESIDUAL SUGAR 2.25 g/L
ACIDITY TA of 5.47 g/L
pH of 3.67
Black Cabra, Chardonnay
Best Buy, Wine Enthusiast (’22)
91 Points, James Suckling (’20 & ’21)
WINEMAKING: After the grapes are cooled they enter a pneumatic press with a nitrogen blanketing system. Before and during the gentle pressing of the grapes, nitrogen is introduced which eliminates all contact with oxygen during the entire process. This creates greater aromatic intensity.
FERMENTATION: A protective method (absence of oxygen) is used during the process of vinification. Slow alcoholic fermentation takes place at low temperatures in stainless steel tanks. No malolactic fermentation. No oak ageing.
COLOR: Greenish Yellow.
TASTING NOTES: Aromas and flavors of crystalline peaches, subtle touches of tropical fruits and apples. In the mouth it is fresh with a long finish.
WINEMAKER Fabian Valenzuela
WINERY Fincas Patagonicas
VINEYARDS Estate “El Jarillel” Vineyard in Alto Agrelo, Mendoza
VARIETAL 100% Chardonnay
AVG. AGE OF VINES 16 years
AVG. VINEYARD ALTITUDE 3,444 feet
SUSTAINABLY FARMED 100%
HARVEST METHOD By Hand
AGING Stainless steel tanks; aged 4 months on lees
ALCOHOL 12.8%
TOTAL PRODUCTION 1,200 Cases
RESIDUAL SUGAR 4.50 g/L
ACIDITY TA of 6.10 g/L
pH of 3.36
Black Cabra, Malbec
WINEMAKING: A cold pre-maceration takes place (5-8˚C) for 3 days to extract color and aromas.
FERMENTATION: Fermented in stainless steel tanks for approximately 10 to 14 days at 27˚C in contact with French inner staves.
COLOR: Red with violet tints.
TASTING NOTES: Explosion of aromas of red fruits such as strawberries, plums and cherries. The oak provides notes of chocolate and vanilla. It is a fresh and kind wine.
WINEMAKER Fabian Valenzuela W
INERY Fincas Patagonicas
VINEYARDS Estate Mendoza Vineyards
VARIETAL 100% Malbec
AVG. AGE OF VINES 11 years
AVG. VINEYARD ALTITUDE 950 meters
SUSTAINABLY FARMED 100%
HARVEST METHOD By Hand
AGING 6 to 8 months in oak barrels
ALCOHOL 13.6%
TOTAL PRODUCTION 5,000 Cases
RESIDUAL SUGAR 2.28 g/L
ACIDITY TA of 5.61 g/L
pH of 3.77
Best Buy, Wine Enthusiast (’23)
90 Points, James Suckling (’22)