The four hands belong to two French winemakers, Vincent Wallard, former wine bar owner, and Emile Heredia, doyen of natural wine in Vendomois. Vincent journeyed throughout Argentina and Chile "to share the experience of winemaking that Emile has, or to share the experience of other winemakers whom I intend to take to Argentina or to Chile, in order to spread the word about a different way to make wines, because everything is controlled in Latin America which largely takes its inspiration from the American approach - where the notion of terroir is just a marketing tool and not a reality." The culmination of this journey was the Cuatro Manos project. The Malbec comes from organically-grown grapes the in the Maipu/Junin zone south-west of Mendoza. The wine is fermented in a semi-carbonic maceration 'sandwich' between two layers of de-stemmed grapes in a single 120-hectolitre cement vat. After fermentation the free-run juice is blended, the resultant wine racked with a small amount of sulphur added and the wine kept in closed vats for four months. After one final racking the Malbec is bottled without filtration, fining or any added sulphur.
A bright violet in colour. Aromas of black cherry and redcurrants. On the palate, earthy and sapid with a minty/herbal edge. Light and bright in texture leading to a short, refreshing finish. Try with pumpkin and leek soup, braised rabbit in a mustard sauce or chestnut and butternut risotto.