Passionate Wines“…unequivocally one of the most exciting portfolios that I tasted and I sincerely hope an American importer with niche clientele embraces “Passionate Wines” in the future.” - Neal Martin

Thankfully for passionate consumers of wine here in the U.S., Monsieur Touton must have read the quote above from last October’s issue of Robert Parker’s Wine Advocate.  And when they tasted the wines from Matias Michelini’s project, they realized his passion for wine as well as respect for the Tupungato terroir.  Incorporating biodynamic techniques with a range of varietals in this part of Mendoza, Matias appears to have hit a homerun on bottling interesting wines that capture the essence of the area under the Passionate Wines label.

Two of their wines currently in the market are the 2010 Montesco Parral and the 2011 Montesco Punta Negra.  Parral is a blend of 40% Malbec, arguably Argentina’s most notable varietal, 30% Cabernet Sauvignon, quite regal in this region, and 30% Bonarda, formerly the workhorse of the country and now often added for complexity.  Punta Negra is 100% Pinot Noir from a single vineyard.  Both are 94 points in the Wine Advocate, the former $24.99, and the latter $26.99, making them both quite a bargain on paper.  And in the glass…

…they deliver exactly what they should: an honest take on the varietals as related to this unique terroir.  These high altitude wines both offer fresh aromatics - Parral showing pine to mint with wild black cherries and the Punta Negra, pine to eucalyptus with cranberries and dried cherries.  On the palate, Parral offers black cherry and plum, along with cola, tea and walnut liqueur.  A slightly savory and sanguine undertone also is present, as well as a hint of arugula tying back to the fresh aromatics.  Punta Negra tastes slightly too of black cherry, but with more stewed strawberries and rhubarb dominating, and finishing with the sensation of crushed soft raspberries. 

I enjoyed both wines with a few various cuts of steak and some lamb on the grill.  However, I’m looking forward to pairing the Parral with ribs and teriyaki sesame bbq chicken, and the Punta Negra with various salmon and tuna dishes as well as fall and winter holiday fowl.  I strongly urge you to explore your passion for wine with these two selections and let me know how you pair them up!