This vibrant blend of Cabernet Franc, Tannat, Merlot and Marselan is packed with aromas of sweet spice, dried herbs and hints of green pepper. Fresh and silky on the palate, flavours of soft black berries are balanced by gentle tannins. This is a very food-friendly wine.

Bodega Garzón is a family owned winery in Maldonado on the Atlantic coast in southern Uruguay. They pioneered viticulture in this area over 10 years ago, and have since become the standard-bearer for premium wines from Uruguay. In November 2018, their pioneering status was recognised by Wine Enthusiast with the ‘New World Winery of the Year’ award. The vineyards at Bodega Garzón are a patchwork quilt of 1,150 individual plots of around 0.2 hectares in size, each plot carefully chosen for a specific variety according to its soil and microclimate. The winery is specially designed to operate as sustainably as possible, and is the first winery outside North America to pursue LEED certification (Leadership in Energy and Environmental Design). Built on natural terraces, the winery uses cutting-edge technology and operates using a gravity system to ensure quality and energy efficiency at every stage of production.

Located 11 miles from the Atlantic Ocean, the estate has more than 1,000 small vineyard blocks covering hillside slopes, which benefit from varying microclimates, different levels of humidity and an intense canopy management. Well-draining granitic soils and cooling Atlantic breezes allow the grapes to ripen steadily. The vineyards are surrounded by lush forests, palm trees, rocky soils and granite boulders.

The 2020 vintage was the best in recent years, due to averagely cold temperatures throughout the winter, and stable conditions throughout bud burst which ensured the development of good clusters. The summer saw good diurnal ranges in temperature and little rainfall which allowed the fruit to ripen perfectly, with well balanced levels of sugars and acid. The harvest began on 27th January and ended on 19th March, almost 10 days earlier than usual, yielding fruit of excellent quality and wines of great character and freshness.

The hand-harvested grapes were processed separately. After five days of maceration, fermentation took place in stainless steel tanks at 26-28ºC for one week with twice daily pump overs. The wine then remained in stainless steel tanks for a further three to six months on lees before blending and bottling.