Mendoza, Argentina

Since the beginning of the 20th century, the grandparents of the Mayol children, Spanish immigrants, dedicated their lives to small scale cultivation of vineyards. The Mayol children have decided to continue with that tradition, creating a family company to last for future generations. The Mayols, Pedro and Liliana, both architects, who planned the winery building; Matas, the son, co-owner and producer, who is involved with the wine on a daily basis, from winemaking to sales; label design is created by Milagros, the oldest daughter, who is a graphic designer; Luca, the younger daughter, who is in charge of office administration. The Mayol project started in 1990, when the family purchased their first vineyard in Tupungato. Today, they own 3 properties (Montuiri, Sebastian, and Pircas) located in the main viticultural areas of Mendoza, where they grow different varieties, according to the micro-climate and altitude of the vineyard. Familia Mayols winery is located in Valle de Uco. This area has seen the largest development in viticulture and new, state-of-the-art, wineries in South America for the last decade. Grape growing is part of their business as well. Developed though out two decades in some of the best areas in Argentina. Winery website  
Garnacha Blanca
Hand harvested Garnacha Blanca from 40 year old vines, vineyard altitude 3450 ft. Stainless steel aging, selected natural yeasts. 400 cases produced.
BONARDA TEWFamilia Mayol Bonarda, Vista Flores
This wine comes from our Finca Pircas in Uco Valley, at 3478 feet. Bonarda is the second most planted grape in Argentina. Originally used for blends, it is now widely accepted due to its spicy taste. Hand harvested in plastic boxes. Destemmed but not crushed (whole berries). Cold maceration during pre-fermentation.
MALBEC MAYOL TEWFamilia Mayol Malbec
100% Malbec from the Montuiri Vineyard in Lujan de Cuyo. Planted in 1998 at an altitude of 920 meters / 3,020 feet. The soil in Montuiri Vineyard is alluvial, shallow loamy with silty clay over sandy gravel. Hand harvested in plastic boxes. Destemmed but not crushed (whole berries). Fermented in stainless steel tanks with temperature control. Cold maceration during pre-fermentation. Malolactic was spontaneously produced in neutral oak. The wine rested in French oak barrels for 12 months. Intense red violet color, medium-bodied. Cherry, mulberry and cassis linger with sweet toast aromas. Spice and mineral notes on a long and fresh finish.
Familia Mayol Pircas Vineyard Malbec
Single Vineyard, high-altitude Malbec (planted at an altitude of 1.060 meters / 3,478 feet) from Uco Valley. This wine has been made through meticulous vineyard selection and canopy management. Vines naturally yield 18 hectoliters per hectare, 1.3 tons per acre (2,400 bottles). Fermentation initiated with indigenous yeasts, a small percentage of passito malbec was added to the fermenting must. Transferred by natural gravity into French oak barrels where malolactic fermentation was spontaneously produced. The wine rested in barrels for 12 months (50% new oak).
mayol-cuatroFamilia Mayol Cuatro Primos
Four different varieties from our three different sites to make the best Malbec-based blend on each particular harvest. Not necessarily the same wine year after year. Growing our own grapes gives us the flexibility to blend in with three of many other varietals: Syrah, Cabernet Sauvignon, Tempranillo, Petit Verdot, Bonarda, or Cabernet Franc. Malbec as the anchor provides velvety and medium sweet tannins. The final result is a wine that surrenders a brooding bouquet exhibiting notes of wood smoke, mineral, Asian spices, incense, graphite and assorted black fruits. In the glass it has a racy personality, complexity, and good volume and length. This savory effort will benefit from 2-3 years of additional cellaring before the wine is realeased.