Malbec, Cabernet Sauvignon, Petit Verdot
Argentina's Proemio began as a dream for owner and third-generation winemaker Marcelo Bocardo and his wife Patricia. The goal was to express the quality and personality of the grapes they grew and the land that nurtured them, a focus which led the Bocardos to sustainable and organic viticulture. Thanks in no small part to the exceptional high-altitude vineyard sites of Maipú (a sub-region of Mendoza, probably the best-known wine region in Argentina), Proemio is able to produce high-quality wines with minimal intervention in the vineyard. Initially conceived as an accessible red to introduce wine drinkers to their wines, the Proemio Terroir is made from a blend of 50% Malbec, 25% Cabernet Sauvignon, and 25% Petit Verdot. The vineyards have been farmed organically for years and were certified in 2017. In the cellar, the Proemio team employs a unique style of oak barrels for aging — rather than barrels made from staves from the trunk of an oak, they use staves sourced from the tree's branches. This is not only an effort in sustainability, but also lends a slight rusticity to the finished wine to complement the bright fruit. Enjoy slightly chilled (to about 18 C), now or within the next 3 years.
In the glass, the Proemio Terroir shows a vibrant purple-ruby core with a garnet rim.
Fruit dominates on the expressive nose of this wine - think warm berry compote, ripe plums, and cherries. Underneath, there's an appealing spicy-savoury backdrop reminiscent of Chinese Five Spice with a hint of campfire smoke.
This wine is a berry bonanza on the palate! All the red fruit from the nose comes through loud and clear with flavours of wild strawberry, tart raspberry, and ripe cherry. It's fully dry though, so don't be fooled by all the juicy fruit flavours. Medium-bodied and with fine, moderate tannins to provide structure and a pleasant, dry finish with echoes of warm spice.
This is a party-friendly BBQ wine perfect for spring and summer. While it doesn't need food, try this with a bacon-wrapped pork tenderloin on the BBQ, or seared halloumi served on crunchy grilled baguette and drizzled with balsamic.