What’s new at Condor

Blend: 100% Cabernet Sauvignon Location: Colchagua Valley Alcohol: 14.5% ABV Tasting Note: Intense, deep ruby red colour. The nose is complex, with red fruits and notes of spice, as well as a great mineral content coming from the granite that constitutes the soil. In the mouth it is elegant, with good structure, lots of energy and good acidity. This makes it fresh, vibrant and juicy, as well as helping the wine in its potential in the bottle. Vinification: Sourced from the Pumanque vineyard which is located 34 km from the Pacific Ocean in a straight line, at an altitude of 238 m.a.s.l. The soil here is composed of granite, with large amounts of quartz stones with different degrees of fragmentation. It is deep and permeable, which allows good root growth. 7 days cold soak at 8°C. Aging for 6 months in second and third use French oak barrels and followed by 12 months in untoasted 2,500ltr French oak casks. Aging for a short time in used barrels imparts subtle aromas and flavours of oak that serve only as a complement to freshness, energy and expression of the ‘terroir’ of the wine. Vegetarian: Yes Vegan: Yes Food Match: Chateaubriand, bone-in prime rib, roast lamb, grilled king oyster mushrooms, strong hard cheeses.

Blend: 70% Malbec, 30% Côt Location: IG Los Chacayes, Uco Valley, Mendoza Altitude: 1,100 M.A.S.L. Alcohol: 13% ABV Tasting Note: Intense deep cherry colour with violet rim. The Côt component on the nose brings great freshness, aromas of black and red berried fruits and a note of violets very particular of Los Chacayes. Soft and elegant tannins on the palate are allied to a great core of concentrated fruit, all in perfect balance. Vinification: Manual sorting of bunches and berries. Fermentation begins immediately in concrete eggs with selected yeasts to avoid oxidation. Alcoholic and malolactic fermentation takes place within 25 days, with very gentle pumpovers the first week. Once the fermentation is finished, the wine is racked and pressed, always privileging the freshness and fruit over the extraction. No oak ageing and no use of SO2. Vegetarian: Yes Vegan: Yes Food Match: Pork chop with herbs, Halloumi burgers, fresh pasta with Arabiatta sauce.

Blend: Special (Secret) Blend (the blend is printed on the cork, so is only revealed when the wine is opened) Location: Curicó, Maule & Colchagua Valley Alcohol: 14% ABV Tasting Note: Complex blackcurrant, blackberry, plum, bitter chocolate, vanilla, liquorice and spice. Fresh and approachable but with big ripe tannins. Vinification: Each year the best 7 barrels are selected from a total of 3200 barrels and a blend is constructed from these components. It is limited to a production of 2300 bottles and reflects the qualities of the particular vintage. Vegetarian: Yes Vegan: Yes Food Match: Grilled or roast beef, beef stew (particularly ox cheek), strong hard cheeses like mature cheddar.

Blend: 100% Malbec Location: La Consulta, Uco Valley, Mendoza Alcohol: 14% ABV Tasting Note: A rich, complex structure with dynamic smoky oak combining beautifully with very ripe dark berry fruit, fine grained tannins and a serious dry finish. Vinification: The grapes were carefully selected from ancient vines (104 years old) and fermented at higher temperatures to produce the traditional Argentine style Malbec, long maceration and aged for twenty-four months in new Burgundy oak to obtain an intense concentration of colour, aromas and fruit flavours. Vegetarian: Yes Vegan: Yes Food Match: Perfect with steak but because of its savour edge try with rich, earthy mushroom dishes and more powerful cheeses.

Blend: 71% Cabernet Sauvignon, 15% Petit Verdot, 8% Carménère, 6% Syrah Location: Colchagua Valley Alcohol: 14.5% ABV Tasting Note: The intensity of aromas on the nose presents black and red fruits and a great mineral content coming from the granite that constitutes the soil. In the mouth richness is allied to elegance, soft tannins, and a fine acidity that keeps things fresh & vibrant and the finish is long, multi-layered, and expansive. Complex and with notable structure from the tannins suggesting cellaring potential, delicious now but likely to gain ever greater interest with time. Vinification: Sourced from the Pumanque vineyard which is located 34 km from the Pacific Ocean in a straight line, at an altitude of 238 m.a.s.l. The soil here is composed of granite, with large amounts of quartz stones with different degrees of fragmentation. It is deep and permeable, which allows good root growth. The harvest took place between March 18 and April 5, beginning with Syrah, then Cabernet Sauvignon, Petit Verdot and ending with Carmenere. In the winery, bunches and berries were selected, followed by a cold soaking of 8 days at 7°C. Aging for 17 months in French oak barrels 9% new and 91% used to have aromas and flavours of oak that serve only as a complement to the freshness, energy and expression of the “terroir” of the wine. Vegetarian: Yes Vegan: Yes Food Match: Fine cuts of beef: fillet, porterhouse, Tomahawk steak; roast game, vegetable ‘steaks’

Blend: 50% Malbec, 50% Côt Location: IG Los Chacayes, Uco Valley, Mendoza Altitude: 1,100 M.A.S.L. Alcohol: 15% ABV Tasting Note: Deep red-garnet colour. Intense red fruit notes, balanced with complex coffee notes from the aging in oak. Complex & full bodied with ripe tannins highlighting the red and black fruits with floral notes showing great length, with mocha nuances on the finish. Vinification: The malbec was fully fermented in 225-litre French oak barrels with a revolving system & post-fermentation maceration for one month in the barrel before Malolactic fermentation with weekly bâtonnage. The Cot was fermented in concrete tank before transfer to French first use oak barrels for the Malolactic fermentation and ageing. Aged 24 months in new French oak. Vegetarian: Yes Vegan: Yes Food Match: Roasted duck breast with cloudberry sauce, smoky barbecue ribs, sirloin steak with green pepper sauce.

Blend: 35% Syrah, 25% Carménère, 20% Cabernet Franc, 15% Cabernet Sauvignon, 5% Petit Verdot Location: Lolol Valley Altitude: 90 M.A.S.L. Alcohol: 14% ABV Tasting Note: A sophisticated and serious wine with the nose showing leather, dark chocolate and black fruit compote. The palate is rich and very full bodied revealing dark bramble fruit, black pepper spice and a subtle note of sweet earth. Vinification: Following hand picking and double sorting the fruit is cold soaked before a long, warm fermentation. The wine undergoes daily remontage and delestage. Malolactic fermentation is encouraged and the wine spends a short time on its lees. The wine is aged for 18 months in a combination of first and second fill French oak barrels. Vegetarian: Yes Vegan: Yes Food Match: Serve with hearty gamey fayre or barbecued meats

Blend: 66% Semillon & 34% Sauvignon Blanc Location: La Consulta & Chacayes, Uco Valley Altitude: 1,100m M.A.S.L. Alcohol: 13.5% ABV Tasting Note: With a nod to the finest white wines of Pessac-Léognan this is a texturally moreish, mineral, complex and well-balanced white with lovely weight and a touch of oak spice leading to a crisp, herbal finish. Vinification: Sustainable farming. Fermented and aged “sur lie” in selection of barrels only of French oak. Vegetarian: Yes Vegan: Yes Food Match: Cheese-based dishes, green vegetables, fish in butter sauces, fresh herbs, langoustines, dishes with tangy dairy ingredients.

Blend: 100% Cabernet Franc Location: Agrelo, Luján de Cuyo, Mendoza Altitude: 918 M.A.S.L. Alcohol: 14.5% ABV Tasting Note: Bright purple colour with red hues; profound varietal expression on the nose with rich red and black fruits alongside capsicum; smooth, balanced and rich on the palate, with expansive flavours complemented by tobacco and spice. Powerful and structured but all in balance. Vinification: Hand harvest, clusters were taken to the winery for further exacting selection of only the best quality grapes. Pre-fermentation cold maceration followed by fermentation in concrete vats. Gentle manual extraction to preserve the most delicate aromas and flavours of the Cabernet Franc grape. Aging in new and second use French oak barrels for 12 months. Vegetarian: Yes Vegan: Yes Food Match: Grilled game e.g. wild boar or venison, fine cuts of beef, mushroom-based dishes.

Blend: 100% Cabernet Sauvignon Location: Agrelo, Luján de Cuyo, Mendoza Altitude: 960 M.A.S.L. Alcohol: 14.5% ABV Tasting Note: This deep red Cabernet exhibits remarkable depth and complexity on both the nose and palate, with evocative combinations of red and black fruits intermingled with pepper and hints of dark chocolate and coffee and a fresh streak of acidity. Elegant yet robust, rich yet nuanced and with a long and expansive finish this is a true celebration of the old vine heritage of the Owen vineyard. Vinification: A cold maceration is carried out for 3-5 days before the fermentation with indigenous yeasts begins achieving 26-27°C. Depending on vintage, a postfermentation maceration is carried out for between 3 and 5 days, achieving a total time on skins between 25-30 days, seeking concentration yet balance in extraction. Malolactic fermentation in barrel. Vegetarian: Yes Vegan: Yes Food Match: Fine steak cuts grilled over coals, rich stews, duck and venison, spiced meats, wild mushroom ragu, hard cheeses.