Wapisa Cabernet Sauvignon 2019

Wapisa is a new project, as of the 2017 vintage, owned by Patricia Ortiz, a nephrologist with a passion for wine. She is well known for her other wineries in Mendoza, Tapiz and Zolo, where she has racked up big scores for her powerful reds. She came to Patagonia to craft wines in this cooler climate and show the effects of this utterly unique terroir. Unlike many others who have begun wine projects in Patagonia in the regions interior, Patricia is the only one to have planted her vineyards close to the coast. In fact, Wapisa means “whale” in the indigenous Yamanas language of the people of Tierre del Fuego, and she chose the name because they often swim offshore of her vines.

As far as viticulture is concerned, the winery’s technical consultant is none other than the legendary Jean-Claude Berrouet, who spent 4 decades as the head winemaker for Chateau Petrus in Bordeaux, and guided Napa’s Dominus Estate onto the market, producing the first 20 vintages of their Bordeaux-style blend starting in 1983. Though officially retired from winemaking, Jean-Claude still consults for a number of wineries in the New World which produce Bordeaux varieties, and his lower-intervention style meshes well with that of head winemaker Fabian Valenzuela. Together, the two have been dedicated to producing Bordeaux-style wines in Patagonia since 2017.

The grapes for this Cab are exclusively from the Finca Los Acantilados vineyard. This wine is deeply in touch with its Bordeaux roots, a testament to Jean-Claude’s extensive winemaking experience in the region. When you open this wine you will want to decant for at least half an hour and serve at cellar temperature, around 60 degrees Fahrenheit. On the palate, notes of blackcurrant preserve, dried tamarind, preserved orange peel, and milk chocolate set this wine apart from its contemporaries and allows for a wide variety of food pairings. Drink now through 2028 with steak fajitas, pasta carbonara, or grilled chicken with garlic and rosemary.