2019 Durigutti Bonarda Clasico Red, Mendoza, Argentina
92 Points, James Suckling
Hector and Pablo Durigutti have long been passionate about the potential of Bonarda in Argentina and consistently craft some of the best examples produced in Mendoza. This wine stands out amongst its peers due to the use of low-yielding, late-picked fruit. We’ve found this a surprisingly perfect pairing with Italian-American cuisine – Think lasagne, spaghetti and meatballs, manicotti….
Perfumed aromas of violets, blackberries, blackcurrants, and wild herbs. It’s medium- to full-bodied with firm, fine-grained tannins and fresh acidity. Concentrated and chewy with a savory, saline finish. Drink or hold. – James Suckling
Appellation: 65% Agrelo, Luján de Cuyo and 35% Rivadavia, Mendoza
Elaboration: Native yeast fermentation. Aged in stave-studded cement tanks (first use American oak) for 10 months. Unfined and unfiltered.
TA: 5.26 g/l
Residual Sugar: 2.5g/l
Production: 4,200 cases
Winemakers: Hector and Pablo Durigutti
6x 2019 Durigutti Bonarda Clasico Red, Mendoza, Argentina
12x 2019 Durigutti Bonarda Clasico Red, Mendoza, Argentina
Hector and Pablo were born in Mendoza, the cradle of wine and were raised together. Their childhood and their home were always connected to a sensorial world, with aromas, ingredients, and flavors that, over time, motivated them to choose the path to become enologists. As adults, they would find these familiar memories and similar passions. Since 2002 they have been dedicated to their project as a small family winery. Today the brothers have evolved to form the new generation of winemakers, leading an evolutionary change in Argentina’s viticulture. With that same spirit, the Durigutti brothers craft their wines and have started to write their own history, a family legacy, in a chosen place where they live and work daily with dedication.
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I haven’t been ratted in so long that I’m wondering if I never got into the Casemates program (@Winedavid49? Halp!)
I have some of this from a previous order. I’ve loved it as a fantastic offering on the QPR spectrum. I’ll pop a bottle tomorrow and give FREE rattage feedback since my IPA and gin-addled palate isn’t popping a bottle at 2:30AM Eastern time tonight for your MFers.
@corrado You remember that old site? I asked for labrats a billion times. I tried to respond. I was never, ever, once a labrat on the mother ship. NEVER! I requested often. I ordered… jesus, was I still in law school in <'07? Yet not a single bottle was ever sent.
The fact I have even been one, let alone plenty, is refreshing. Hell, I just wanted one, from decade (its almost ish to double) purchases.
They seem to have gotten on board with labrats, and I take it really seriously.
I don’t ask for free wine. I ask for the opportunity to share. The old site did nothing, and your name is known to all!
@KNmeh7 I know there was an actual application/sign-up process. I assume it’s the same here and I thought I had done that. But, this many years in and zero ratting makes me think I just didn’t get onto The Magic List.
Aka charbono, and excellent pizza wine based on the case I ordered last October. Unfortunately we haven’t had pizza often enough in the past seven months for me to have space for another full case quite yet, but I might be able to find space for a half…
Rogue Rat reporting from a previous purchase (Oct-2021).
tl;dr: I’m in a bit of a SIWBM at the moment as we’re getting ready for our big annual vacation in July, but this might break that. VERY SOLID QPR!
This offering is my first & only experience with Bonarda, so I can’t really comment on the quality relative to others or give any feedback if it’s to-style. I’m a BJCP certified beer judge, so my approach to evaluating a wine roughly follows my judging checklist and boilerplate comments for beer.
Pop & pour from the cellar, which is summerizing to the low-60s, so a little warm for my taste in reds and it’s warmed in the glass on this mid-80s Vermont day. I had this with dinner (Philly Cheesesteak casserole and wedge salad) and it was a decent pairing for a casual meal.
Tasting notes now are about 45 minutes later. Open-time hasn’t affected it much.
Aroma: Earthy nose, complemented by a dark cherry and cocoa. Alcohol noted, but not sharp or off-putting at all. No vanilla/oak/barrel character noted. If it spent any time in barrels, I’d wager they were pretty spent.
Appearance: Vibrant, yet dark plum/burgundy color. Quite opaque, but clarity is excellent.
Flavor: Smooth, round entry. Robust in body, but not heavy. Nothing sharp or astringent about this through the mid-palate, but also quite dry, expecting a fairly low RS. Also guessing a higher than average pH as this feels like it need a little more something to balance the body and bold leather, dark cherry, and dark chocolate with a little bit of background bell pepper.
Finish: This glows nicely with dried fruit and chocolate with a long, lingering finish. Again, it comes up a little flabby, but it’s a effing budget wine that punches well above it’s price tag. I’d call it fault if I was paying $25 a bottle; at $12 (or $9ish for the case), I would be hard pressed to suggest a better wine.
Overall: Yup, I talked myself into another case. This is solid for a $15 wine and fucking ridiculous for a $9-and-change wine. This has so far cellared well since October-2021 and shows no signs of weakening. Don’t expect to put bottles down for a decade, but I don’t think you’d be disappointed with a case if you only drank a bottle a quarter.
After some research, and the much appreciated rogue rattage, I am in for a case. (wry-smart-government? That can’t be random. Someone’s having too much fun in the back office.) This does seem to be a steal at $9+.