Zaha, Mendoza, Argentina
Paraje Altamira, with its high altitude (4,000 feet) and cool microclimate, has become synonymous with world-class Argentine wine. The soils of Paraje Altamira are very diverse, with patches of sandy, rocky, silty, and limestone soils dispersed throughout the vineyard. At the moment of harvest, each soil profile imparts distinct aromatic and flavor profiles to the fruit – floral notes in the sandy patches, stony minerality in the rocky areas, dark fruits in the silty soils, and complexity from the limestone patches. The combination of these profiles lends excellent complexity to the final wine. From co-winemakers and co-owners Alejandro “Colo” Sejanovich and Jeff Mausbach (Mil Suelos), who like to call the Zaha and Teho terroir “refrigerated sunshine.”
Las Pareditas, with its high altitude and cool microclimate, has become synonymous with world-class wines. The soils of Las Pareditas are very unique, with large amounts of volcanic limestone. The vineyard is an old vine field blend of Chardonnay.
LABEL NOTES: ZaHa means “Heart” in Mendoza's native Huarpe language. We strive to express the heart and soil of this singular vine- yard site.
Zaha, Blanc de Blancs Brut
WINEMAKING: Whole cluster, oxidative press with no SO2 added. Cold decantation to remove all oxidates phenols and then the clean juice is racked to a tank for natural yeast fermentation. Lees moved periodically to maintain wine cloudy and slightly reduced, thereby avoiding SO2 additions. No malolactic fermentation. 10% of base wine is aged in used French oak barrels. 12 months on lees in bottle. Upon disgorgement no dosage added. The bottles are topped of with the same wine, making this sparkling wine a Blanc de Blanc Nature Method Champenoise Sparkling.
COLOR: Pale yellow
TASTING NOTES: A sparkling wine with fine and subtle bubbles alongside a creamy mouthfeel. Mineral aromas with a slight mineral aftertaste. An ideal wine to enjoy with seafood.
WINEMAKER Alejandro “Colo” Sejanovich & Jeff Mausbach
WINERY ZaHa VINEYARDS Toko Vineyard
VARIETAL 100% Chardonnay
METHOD Champenoise
AVG. AGE OF VINES 55 years
AVG. VINEYARD ALTITUDE 3,300 feet
SUSTAINABLY FARMED 100%
HARVEST METHOD By Hand
AGING 12 months on lees
ALCOHOL 12%
TOTAL PRODUCTION 1,000 Cases
RESIDUAL SUGAR 2 g/L
ACIDITY TA of 8.25 g/L
Zaha - Sparkling Calcaire Rose NV
WINEMAKING: The fruit is sourced from a high altitude vineyard located at an altitude of 4,000 feet elevation in the Andean foothills. This vineyard boasts an extremely cold climate with rocky, limestone driven soils. Produced with Methode Champenoise, the wine is aged for 12 months on the lees. As natural sparkling wine, in the disgorging process there is no dosage used, the bottles are refilled with the same sparkling.
COLOR: Pale pink
TASTING NOTES: Floral and herbal aromas, ripe stone fruit flavors and bright, crisp acidity, with a noteworthy mineral texture.
WINEMAKER Alejandro “Colo” Sejanovich & Jeff Mausbach
WINERY ZaHa
VINEYARDS Las Pareditas, Uco Valley
VARIETAL 70% Pinot Noir, 30% Chardonnay
METHOD Champenoise
AVG. AGE OF VINES 55 years
AVG. VINEYARD ALTITUDE 3,300 feet
SUSTAINABLY FARMED 100%
HARVEST METHOD By Hand AGING 12 months on lees
ALCOHOL 12%
TOTAL PRODUCTION 500 Cases
RESIDUAL SUGAR 2.5 g/L
ACIDITY TA of 7.00 g/L
Zaha, Malbec 2019 - Toko Vineyard
WINEMAKING: Harvested over a two week period. Each day, Alejan- dro tastes the fruit from throughout the vineyard and designs a blend of soils and varieties for that day. One day the blend may be Malbecs from each different soil. Another day Malbec from one soil profile is co-fermented with Cabernet Franc. Another day a different soil profile is co-fermented with Petit Verdot. At the end of the harvest, Alejandro has made 15 - 20 individual wines which reflect the complex diversity of soils, varietals and harvest dates of this unique vineyard. All of these wines are valid expressions of the vineyard and are blended together throughout the barrel aging process.
FERMENTATION: Each day’s harvest is micro-vinified in small 500kg plastic harvest bins. We use only natural yeasts. ere are between 20-60% whole clusters in the ferment depending on the lot. Fermentation is slow and gradual, using only manual punching down as the cap management technique. Fermentation temperatures are kept low to preserve the delicate aromatic profile of the vineyard.
COLOR: Deep purple
TASTING NOTES: A mineral and fresh Malbec. Floral notes and red fruit aromas on the nose are followed by a rich and medium bodied palate that enhances the fruit profile of this wine. Round tannins that add up to a long finish.
WINEMAKER Alejandro “Colo” Sejanovich & Jeff Mausbach
WINERY ZaHa
VINEYARDS Toko Vineyard
VARIETAL 90% Malbec, 8% Cabernet Franc, 2% Petit Verdot
AVG. AGE OF VINES 15 years
AVG. VINEYARD ALTITUDE 4,000 feet
SUSTAINABLY FARMED 100%
HARVEST METHOD By Hand
AGING 12 months in French oak, 10% new
ALCOHOL 14%
TOTAL PRODUCTION 1,000 Cases
RESIDUAL SUGAR 1.8 g/L
ACIDITY TA of 5.9 g/L