Sommelier Review

The well-oaked, barrel-fermented 2015 Reserva Chardonnay was sourced from vines in Gualtallary in the Valle de Uco. It's quite oaky even if only half of the wine fermented in oak and matured in barrel for eight months. But it has freshness and complexity and a great mouthfeel. It does not have very high acidity, so the sensation of freshness is most probably provided by the chalky soils, and no doubt the early harvest. It's a textbook example of its style, reflecting variety, place and vintage. 120,000 bottles produced.