Familia Zuccardi, Emma Zuccardi Bonarda, Uco Valley

A: Deep purple N:Medium (+) nose. Prune, cooked red cherry, liquorice, cinnamon, cloves, nutmeg, leather P: Dry, medium (+) acidity, medium (+) tannin, medium alcohol (13.5% abv), medium (+) body, medium (+) intensity and medium (+) finish C: This is on its decline. The fresh fruit is fading. Its less fruity than it was 2018 and is far more secondary and tertiary. I think its fully developed. It tastes like mulled wine. Decent balance of ripeness and acidity. Also decent …

Shows very elegant today in the line up. Medium body, light licorice palate.

A: Deep purple N: stewed plum, cardamom and spice, red cherries, a little violet. P: Dry, medium (+) tannin, medium (+) acidity, medium alcohol, medium (+) body, medium (+) intensity and long finish C: Yup, BLICt? I think this is a Very good quality wine. Not complex but interesting and my first time with this grape. It certainly has has the hallmarks of something that will age well but its delicious and intriguing right now. Great job. I like this.

Winebar [4 Whites, 8 Reds, & 6 *shared* bottles] from 10/05/18 (Vintage Wines Ltd., San Diego, CA) : 100% Bonarda grown in sandy-silt & clay-lime soils @ ≈ 2,034–4,700 ft elev, coming from the ff appellations: 63% Santa Rosa, 30% Tupungato, 7% Altamira, Uco Valley, Mendoza; "Classically" vinified "...in concrete vats with indigenous yeast; fermented @ 25-27°C (77-80.6°F). It is macerated for 20-25 days ff'd by malolactic fermentation. ≈60% of the wine was aged in FR oak barrels (2nd & …

Reds from Argentina, Chile, & Uruguay (Vintage Wines Ltd., San Diego, CA) : 100% Bonarda grown in sandy-silt & clay-lime soils @ ≈ 2,034–4,700 ft elev, coming from the ff appellations: 63% Santa Rosa, 30% Tupungato, 7% Altamira, Uco Valley, Mendoza; "Classically" vinified "...in concrete vats with indigenous yeast; fermented @ 25-27°C (77-80.6°F). It is macerated for 20-25 days ff'd by malolactic fermentation. ≈60% of the wine was aged in FR oak barrels (2nd & 3rd use) for 12 mos." …

Blackberry fruit a la Duxoup, albeit an extra % of ABV at 13.5%. Nice pair with some fresh pesto. Works with the toasted walnut. Medium plus body, light tannin, has nice acid, medium plus perhaps. Drink to 2030.