Lamadrid, Argentina
Open the Door to Discovery
Lamadrid founder Guillermo García Lamadrid opened the door from his home in Cuba when he was a child. With the turbulence in Cuba at the time of the Revolution, his mother Matilde put him on an airplane to embark on a new life. Many more doors opened during his lifetime, all leading to Argentina and the building of the Lamadrid winery in one of the oldest and most premier growing regions in Argentina: Agrelo, “the land of Malbec,” Mendoza. Lamadrid’s mission is to be the best representation of its Agrelo terroir.
Following their philosophy that “Wine Is Made In The Vineyard, Let The Terroir Speak For Itself,” Lamadrid owns three vineyards in Agrelo: Finca La Matilde (planted 1929), Finca Lamadrid (1973), and Finca La Suiza (2004). With winemaker Angie Yañez at the helm, their wines are all estate grown from one of these single vineyards, and follow organic and sustainable farming practices. The vineyards are irrigated with the pure water from the Andes and the wines are vinified using only indigenous yeasts with no fining or filtration.
Gabriela García is the global brand ambassador and Leonardo Garbi director of sales. In addition to Malbecs, Lamadrid is renowned as a leading producer of high-quality Cabernet Franc, Cabernet Sauvignon, and Bonarda.
As Robert Parker said, Lamadrid is “A great value winery to look for.”
Lamadrid, Bonarda Reserva
WINEMAKING: No stabilization, no filtration, no clarification; 10% bleed-off
FERMENTATION: Cold maceration at 7˚C for 4 days, alcoholic fermentation with native yeasts, 23 days at 23˚- 25˚C, 2 pump-overs and one delestage in concrete vats.
COLOR: Deep ruby red
TASTING NOTES: Lavender, cherries, salted plums, cloves and licorice on the nose. Its medium-to-full-bodied with velvety tannins and a plush, juicy palate. Some savory and saline notes on the finish.
Lamadrid, Cabernet Franc Reserva
WINEMAKING: No stabilization, no filtration, no clarification; 10% bleed-off
FERMENTATION: In concrete tanks with native yeasts, at temperatures between 25˚- 27˚C for 25 days, carrying out four daily movements.
COLOR: Light Ruby
TASTING NOTES: Currant, violet, rosemary, clove and bark aromas. It’s medium-bodied with silky tannins and bright acidity. Sleek and succulent with a juicy, savory finish.
Lamadrid, Classic Cabernet Sauvignon
WINEMAKING: No stabilization, no filtration, no clarification
FERMENTATION: Cold maceration at 8˚C for 5 days, alcoholic fermentation with four daily pump-overs and one delestage for 24 days at 25˚-28˚C with native yeasts.
COLOR: Deep ruby red
TASTING NOTES: Aromas of blackcurrants, blackberry leaf, citrus zest, toasted hazelnut and gravel. It’s medium-bodied with firm, silky tannins and fresh acidity. Refined and fresh expression.
Lamadrid, Malbec Single Vineyard
WINEMAKING: No stabilization, no filtration, no clarification
FERMENTATION: It is made with autochthonous yeasts, in stainless steel tanks for 20 days and temperatures close to 23˚C. During this process, 3 daily pump-overs and 1 delestage are carried out.
COLOR: Dark Purple
TASTING NOTES: Blackberry, blackcurrant, tobacco, peppercorn and walnut-husk aromas. Medium-to-full-bodied with firm, tight-grained tannins. Firm and spiced.