Famous for its structured, intense and easy to drink tannats, Garzón Bodega is producing its wines with the Best harvest in history of the Uruguayan terroir.
Visiting José Ignacio, in the Department of Maldonado, I was able to check out the very high quality of the grapes that were harvested in early March, during “Fiesta de la vendia ”.
The grapes of the genre Vitis Viniferaused exclusively for wine making, are not usually tasty when proven directly from the foot, as they are more acidic, smaller and more intense than table grapes.
However, during the experience of reaping some Marselan curls, I could not resist and tried some and – amazed – were delicious. The shell was releasing the pulp easily and the seeds completely “crispy”. When I chewed the gum, I was able to hear the crack, an indicative of the exceptionality of the crop.
Striking crop
Talking to Christian Wylie , BODEGA GARZÓN CEO the climate characteristics were fundamental for 2025 to be a “striking crop”.
“Summer for us was superfreation, especially for about 20 days between Christmas and early January, something unusual. This made polyphenols, color and tannins [das uvas] evolved very well. Then there was not so much elevation [de temperatura]another distinct fact, because it usually rains much more, ”he says.
In the oenological universe, the harvest volume is inversely proportional to the quality of the grapes . Thus, we had one more factor that highlights the potential of 2025. The vintage yielded 2.2 tons of the fruit, a 5% retraction compared to 2024.
The heat waves could be a threat, but in the end they boosted the crop. “In contrast to other cultures, the heat waves recorded throughout the cultivation were an additive that boosted the ‘Uruguayan crop,” says Christian.
With this, they helped in the concentration of sugars. “We were afraid of heat waves, but they helped us concentrate the sugars very well in the grapes. In Uruguay it is allowed to chaptalize (addition of sugar to the must) and many producers thought of harvesting soon and correct later. But we decided to wait a little more. In the end, the last element to develop was sugar. Normally, the opposite comes – first comes the sugar, and this time the pH and color. different.”
Winery icon
Garzón’s wines are signed by the renowned Italian winemaker Alberto Antonini known for work in Tuscany and America. According to Wylie, during the first tastings, Antonini was delighted by the potential of Pinot Noir harvested this year.
At the end of the winemaking process, the expectation is the production of two million bottles by 2025, including the label “Blast ”, Considered an icon of the house and produced only in excellent harvests.
In fact, during the programming in Uruguay, I had the opportunity to taste the first open bottle of 2015 Ballast crop . The bottles spent 10 years maturing in the cellars and were presented with a menu harmonized by Argentine chef Francis Mallmann.
The result: a round wine, lactic touches, evolved tertiary aromas, excellent balance between alcohol and acidity and velvety tannins.
*The texts published by the insiders and columnists do not necessarily reflect the opinion of CNN Viagem & Gastronomy.
About Stêvão Limana
Stêvão Limana is a journalist graduated from the Federal University of Santa Maria (UFSM), postgraduate in enology, postulant to professional sommelier and marathon runner in his spare time. On TV, it talks about politics and elections, while on the internet focuses on wines and gastronomy.
In the south, wine spa combines gastronomy and well-being around the drink
The Post CEO of Uruguayan Winery celebrates the best crop in history Appeared First on CNN Brazil V&G.
Source: CNN Brasil
Johanna Foster is an expert opinion writer with over 7 years of experience. She has a reputation for delivering insightful and thought-provoking articles on a variety of subjects. Her work can be found on some of the top online news websites, and she is currently lending her voice to the world stock market.
