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Quara Estate Tannat 2019

Quara Estate Tannat 2019
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Our Price:  £9.95Earn 9 Loyalty Points

Producer:  Finca Quara
Grape Varieties:  100% Tannat
Optimum Drinking:  Within 4 years
Wine Style:  Fruity full bodied red
Alcohol by Volume:  13.5%
Closure:  Natural Cork
Country:  Argentina


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Quara Estate Tannat 2019

The Lavaque family arrived in Argentina in 1886 and Felix Fortunato Lavaque travelled to Cafayate, Salta (Northern Argentina) in search of land to plant vines, he saw great potential in the natural resources available and so within this high altitude oasis he purchased land and vineyards.  Felix was the first to plant noble varieties which at that time were called "French" and composed of Malbec, Cabernet Sauvignon and Tannat.  Today these same emblematic varieties remain an important part of the Lavaque portfolio and the family has worked hard in the region to develop not only the wines but also to ensure it is a thriving community.

The Finca Quara winery and vineyards are over 1800 metres above sea level, which imparts great character in the wines.  It is a valley surrounded by mountains, with cool nights and warm days and just enough rain to almost stress the vines, which combine to provide grapes that are rich in flavours.

To further enhance these excellent conditions they add the work of a great team of winemakers consisting of Luis Mounier, Pancho Lavaque and Marcelo Peleritti. The results are elegant wines with personality which always respect what the terroir provides.

Tasting Note:            The nose displays black skinned fruits, spices and a note of eucalyptus. The palate is firm and full bodied as one would expect but with        plenty of fruit, earth spices and refreshing acidity.

Producer:                     Finca Quara

Variety:                        100% Tannat

Location:                      Cafayate Valley, Salta

Altitude:                       1,800 metres above sea level

Alcohol:                        13.5% ABV

Vinification Process:    Cold maceration for 48 hours at 5°C, and then fermentation with selected yeasts at a controlled temperature between 24° and 26°C, for 10 days. During this process, two daily remontages and one delestage took place in order to have an even colour and structure.

Awards & Recognition: 89 points, Stephen Tanzer 2015. 90 points, Wine & Spirit Magazine 2015.

Food Pairing:                Serve this with a hearty stew of beef, vegetables and herbs.


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