Wapisa Malbec 2021

Popular science states that 3 years of aging in a cellar are equivalent to 1 year under water. We decided this was something we wanted to test ourselves, so in 2019 we launched a research project just off the coast of the province of Rio Negro, in the south Atlantic Ocean.

In cooperation with the Comahue University in Patagonia we started to analyze the effect of temperature, light, pressure and sea movements at different depths and its impact in wine aging and evolution.

The first step was making sure that no cross contamination took place. We worked with the local environmental agency to make sure that we were respectful of the underwater ecosystem and protected the wine by using stainless steel cages and special wax closures for the corks. Furthermore, as part of our growing appreciation for the wildlife and the ecosystem of this region, we have started working with the California Coastal Alliance on research projects relating to the whales in the south Atlantic Ocean.

In August 2020 we hosted a tasting of the first bottles of Wapisa Malbec (2017) with our technical team. The evolution of the wine surpassed our expectations: after 8 months under the sea the wine expressed a higher complexity in aromas and taste, with a remarkable fruit expression when compared to the sister wines that we aged in our cellars. We encountered a delicious and mature wine, with a much longer aftertaste.

The difference was remarkable and the project a success.

This project has inspired not only consumers and the research community, but also the local diving community and regional tourism agencies. We are excited to continue working on this project and hope you join us in tasting the extraordinary wines born from it!
Varietal Composition 100 % Malbec.
Origin Los Acantilados Estate, San Javier, Atlantic Patagonia, Río Negro.
Vineyard LOS ACANTILADOS ESTATEALTITUDE: 328 feet (100 metros) above sea level.
FEATURES It is a very close area to the Atlantic Ocean, giving a special tipicity to its wines, with intense spicy notes, good color
and structure.
Fermentation process Cold pre-maceration takes place between 6 and 8ºC for 5 days to extract color
and aromas. Fermented in stainless steel tanks for approximately
8 days at 26ºC. 100% malolactic fermentation.
Tasting notes Bright red color with intense violet tints. Aromas of fruits such as black plums and blackberries stand out. The aging in oak provides spicy and chocolate aromas. The palate is complex and tasty with ripe tannins and a balanced acidity.
Technical Data Alcohol 13.90 %
Total Acidity 5.44 g/l
pH 3.74
Sugar residue 2.37 g /l