One of the biggest wineries in Uruguay, but still a family business, the Juanico winery is reckoned to be the most technically advanced in Uruguay, thanks to its investment in the business and its use of the latest technology.
At present the Juanico winery has a total planted area of 240 hectares, or 575 acres, of its own vineyards. Juanico uses a cultivation system that respects the environment by using the principles of organic farming, avoiding the use of chemicals, to achieve a natural balance in the ecosystem and thereby reduce human intervention.
The harvest is 100% picked by hand in the early hours of the morning to take advantage of this cool and fresh part of the day.
The selection of grapes is done at the moment of picking, rejecting those bunches and grapes that are not prime quality. In some cases this selection goes through a second process on the sorting table at the winery, just before the grapes pass through the destalking machine.
A high quality strategy, a strong industrial investment through which state of the art winemaking technologies are implemented, allow Juanico to develop unique wines.
This is an exciting new grape variety made by crossing Cabernet Sauvignon and Grenache.
Oak aged for 3 months. Deep red colour.
On the nose it shows notes of red berries, mint and eucalyptus. On the palate is velvety initially, intensifies mid-palate and leads to a long finish.
Pork and mushrooms dishes would suit this wine particularly well.Learn More
A luscious wine with intense purple colour and violet tones.
Mineral aromas with notes of red peppers, spices, chocolate and almonds.
Harmoniously integrated flavours of plums, raisins and blackberries with notes of spice, pepper and eucalyptus.
Expressive wine which surprises the palate through pleasant yet marked tannins.
Food pairings: Red meats with rustic herbs such as rosemary, tarragon and sage. Grilled Tuna. Lightly spiced Mexican food (tomato based sauces with garlic and chillies). Goats cheese, Gouda or Gloucester cheeses.
Serving temperature: 16-18 ºCLearn More
From Jancis Robinson's review:
'Single vineyard in the Garzón subregion. 15% barrel aged but not new.
Inky black core and dark purple rim. Spicy dark wild berries. Very intense but not over-sweet on the nose. Just slightly floral. Lightly and nicely dusty. Super-dry finesse and paper-fine but compact tannins. Dark and savoury but fluid. Lovely texture. Fresh and long and very elegant. Beautiful balance.'
Julia Harding MWLearn More
From the best plot, low yields, aged in first and second use French oak barrels from 10 to 14 months.
Deep purple colour with complex aromas of fruit cake, with dried dark fruits, cherry, cinnamon and Demerara.
On the palate the wine is fine, elegant with smooth tannins, fruit cake flavours again and a long clean finishLearn More
LAST 4 bottles
Appearance: Intense purple colour with violet reflections
Nose: Notes of ripe figs enriched with notes of ink and spices
Palate: Robust tannins with subtle notes of chocolate and coffee.
This young Tannat is full bodied with good concentration and has a long and complex finish.Learn More
Serving temperature: 18-20 ºC
Food pairings: Ideal for dishes with red meats, game and casseroles.
- BDS Viognier Vineyard Select 2015
- De Lucca Marsanne Reserve 2016
- Marichal Chardonnay 2017
- VDV Arneis/Chardonnay 2015
- BDS Marselan Vineyard Select 2015
- De Lucca Syrah Reserve 2011
- VDV Tannat Reserve 2014
- De Lucca Tannat Merlot Reserve 2013
- BDS Tannat 2016
- BDS Tannat V. Select 2015
- Vinedo de los Vientos Notos 2015
- BDS Cabernet Franc 2015
From Jancis Robinson (18+ points)
'Single vineyard in the Progreso subregion. 25% barrel aged. Clay-limestone soils.
Black core, narrow rim. Riper than the Mar de Piedras 2015 with a touch of fig. Riper fruit aroma but the tannins give a beautifully dry freshness in line with the acidity. A little warmer and less expressive on the palate. Juicy and salty. Very layered and difficult to describe. Powerful and for now closed on the palate. Long and too young to approach just yet but so intense even after the more fruit-forward aroma.'
Julia Harding MWLearn More