80% Malbec & 20% Cabernet Franc
Matias Riccitelli is a madman in Mendoza. Young and full of energy, Matias is crafting a range of wines that are challenging many of the preconceptions of the Mendoza region. His wines are made with a gentle hand and show a more raw and unpolished side of the region. That is to say, his wines feel like they were grown, not made. In a sea of over-ripe, over-oaked Mendoza Malbec, they offer a refreshing change of pace.
Winery notes (2015 Vintage)
"Riccitelli and Father arise after the joint work of Matias and his father Jorge Riccitelli. Matias and Jorge were seeking to enhance old vines Malbec of traditional areas with that same intensity that Cabernet Franc develops in our mountainous soils.
80% Malbec planted in 1927 from ungrafted vines in Las Compuertas, Lujan de Cuyo, (over alluvial soil) with 20% of Cabernet Franc coming from a vineyard in Chacayes, Uco Valley.
For its vinification we use only a little amount of whole bunches and the rest are destemmed. They get into get into small lFrench oak vats. Fermentation goes on without adding anything at a temperature from 26º to 28º C. During several weeks we carry out a gentle punch down with our hands in order to obtain a slow extraction. Aging continues in Foudres of 2000 litres for more than a year."
96/100 James Suckling, December 2018 (2015 Vintage)
"What a fabulous nose of blueberry cake, violets, pure licorice, tobacco, spices, vanilla, cloves, cedar, bark, roasted herbs and hot stones. Full body and extremely intense blackberry fruit, but there's also a really firm, grainy tannin backbone and racy acidity. A very long, mineral-driven and chewy finish. A great follow-up to the 2014. Drink in 2022."
95/100 Luis Gutiérrez, Robert Parkers Wine Advocate, June 2018 (2015 Vintage)
"The 2015 Riccitelli & Father is the second year of the collaboration between Matías Riccitelli and his father (a long-time enologist at Norton). The wine is a blend of 80% Malbec from Las Compuertas and 20% Cabernet Franc from Chacayes. They used some whole clusters for the fermentation in French oak vats with indigenous yeasts, and the élevage was in 2,000-litre French oak foudres and lasted 16 months. This is the second year the foudre was used, and the wine feels a lot more integrated. There is more freshness and definition here, still very classical, young and designed for the long haul in bottle. This is the same blend and the same vineyards as the previous year (and upcoming years). The idea is that this is a blend of Malbec with the added dimension of Cabernet Franc matured in large-size oak, not barriques. I'm really looking forward to tasting the following vintages of this… 5,000 bottles were filled in December 2016."