Finca del Nunca Jamás

The origins

Finca del Nunca Jamás is the combination among the expertise of 3 generations of winegrowers from the Uco Valley, the nature’s leading role expressed through agroecology, the precision viticulture and exploration of the terroir, and the search for excellence and innovation in our boutique winery.

The Vineyards

Agroecology & Precision viticulture

The unique character of our wines comes from our conviction that the wine is born at the vineyard and that it is an unrepeatable expression of its terroir of origin. The agroecology and the precision viticulture allow us to care for each individual plant and to achieve the point of perfection within the grapes, and then the wines, regarding their concentration, aromatic expression, homogeneity and developing tannins. Slight adjustments may be made along the wine making process, but its ultimate quality lies within its DNA determined by the quality of the grape.

We look after each plant at every developing stage, from pruning up to harvest, maintaining the fair and essential pure snowmelt water volume thanks to our drip irrigation system that also allows us to control the plant health and guarantee our organic distinctive production. We give much importance to the care of the ground paying it in individual with such grape pomace that returns to the soil completing the cycle of the plant. We secure optimum ripeness and great concentration of aromas thanks to the generous sunshine time (320 sunny days per year), the very special temperature range of the Uco Valley that provides signature aromas, the canopy management (selective leaf removal) and the amount of clusters per plant (thinning as needed).

The Terroir

The diversity of terroirs within our vineyards provides us with different expressions that, when joined, produce wines that combine freshness and concentration with great balance and elegance. Vista Flores vineyards, which are the most ancient ones, have alluvial soils with a mixture of boulder and sand, and minor temperature range, which results in full-bodied wines with appealing ripe red berries aromas and balanced acidity. Colonia Las Rosas vineyards, located at a lower altitude (950-1030 m), offers mostly sandy soils with loam, less stones and thus less permeability, and a wider temperature range, which result in deep violet wines, less structured but with very interesting fresh fruit aromas and good acidity. Chacayes vineyards, located between 1100 and 1350 meters above sea level, show rocky soils with little sand and clay, and loamy deposits that provide tannin firmness, a mineral character, elegance and fresh fruit and floral notes.

The Winery

Wine Studio

We conceived our winery as a wine studio where, thanks to an excellent technology, we get the best of each plot and each terroir. Then, the careful attention, the art to lead each wine to its utmost potential, and the magical assemblage shape the quality of our wines. The secrets of our winery are there for everyone to see thanks to our glazed tasting room and restaurant from where one can genuinely see the very core of the winery and the whole vinification process.

The harvest takes place in the early hours of the morning at their optimal ripeness in 16 kg crates on our Vista Flores, Chacayes and Colonia Las Rosas vineyards, carefully handling the grapes to avoid berry damage. Harvesting is performed several times so as to pick only the clusters with the sought-after ripeness. At the winery, we select the clusters and berries to pour the best ones into the tanks in order to start the cold maceration (1 to 3 days at 6°C) which will extract color and aromas (only for red wines), prior to the alcoholic fermentation (10 to 12 days at 26-28 °C) which will convert sugar into alcohol, and the malolactic fermentation. Then, the wines that will go to French oak barrels, new or used only once, are carefully selected based on the detected ageing potential for each of the wines made. Once the ageing time in barrel has been achieved, we decide on the final blending and proceed with bottling, where the wine is aged for at least 6 months.

The Wines

 

Finca del Nunca Jamas

NUNCA JAMAS – Neverland in Spanish –  is a hidden land in the Uco Valley, where time stops and attunes to the rhythm of nature; where we learn to observe and care for each vine, to respect the life of the soil, to work nonstop and be able to wait, to prepare ourselves to receive the grapes in the winery, accompany them, guide them and sublimate them.

NUNCA JAMAS RESERVA MALBEC 2015

Yield: 40 q/Ha.
Hand harvesting in 12 kg boxes.

Double selection of bunches and grapes.

Maceration during 5 days.

Low temperatura Fermentation.

Malolactic fermentation and aging during 14 months in French Oak barrels.

Nunca Jamas Malbec 2015 has blackberry, plum, violet and leather aromas. It has delicate and ripe tannins. It is a complex, vigorous and concentrate wine on the palate.

NUNCA JAMAS RESERVA MALBEC – CABERNET FRANC 2015

60% Malbec – 40% Cabernet Franc

Yield: 40 q/Ha.

Hand harvesting in 12 kg boxes.

Double selection of bunches and grapes.

Maceration during 5 days.

Low temperatura Fermentation.

Malolactic fermentation and aging during 14 months in French Oak barrels.

Assemblage.

Nunca Jamas Malbec Cabernet Franc 2015 has striking aromas of cherries, blueberries, peppers. It is minty and smoky. It is harmonious, voluptuous and sofisticated in the mouth, with a charming long finish.

 

 

Nunca Jamas // Capítulo I

In this First Chapter, we are introducing the stories of Finca del Nunca Jamás. Here, where the times stood still and nature plays the main role, the wines are the ones that convey the fantasies of our land.

Nunca Jamás Capítulo I MALBEC 2019

Grape: 100% Malbec

Origin: Vista Flores and Chacayes, Tunuyán, Uco Valley, Mendoza, Argentina.

Altitude: 1100-1300 meters above sea level

Microclimate: Semi-arid climate with warm and sunny days and cool nights (great temperature ranges up to 15 °C) and 200 to 300 mm annual rainfall.

Irrigation: Drip irrigation with pure melt water from the Andes Moutains.

Soil: Franc sandy and silty alluvial soils with gravel in the subsoil, and little organic matter. (In Chacayes, the proportion of stones is larger and there are also lime deposits.)

Harvest: Hand harvesting in 16 kg boxes

Vinification: Traditional method starting with cold maceration (24 to 72 hours at 6°C), followed by fermentation 10 to 14 days at 26-28°C. Malolactic Fermentation

Tasting Note: Intense bright burgundy wine, expressive in nose with fresh red and black fruits and spices notes, round tannins, unctuosity and harmonic distinct finish. de Intense purple red colour. Plum, black cherries and violet aromas. Pleasant structure, striking balance and long finish.

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Nunca Jamás Capítulo I CABERNET FRANC

Grape: 100% Cabernet Franc

Origin: Chacayes, Tunuyán, Uco Valley, Mendoza, Argentina.

Altitude: 1300 meters above sea level

Microclimate: Semi-arid climate with warm and sunny days and cool nights (great temperature ranges up to 15 °C) and 200 to 300 mm annual rainfall.

Irrigation: Drip irrigation from pure melt water from the Andes Mountains.

Soil: Mostly gravels in the subsoil with little clay and sand, but with lime deposits. Little organic matter.

Harvest: Hand harvesting in 16 kg boxes.

Vinification: Traditional method starting with cold maceration (24 to 72 hours at 6°C), followed by fermentation 10 to 12 days at 26-28°C. Malolactic Fermentation.

Tasting Note: Intense burgundy colour; very expressive in the nose, with blackcurrant, blueberries, pepper and spices aromas.  Strong expression of the grape type, balanced tannins, long and complex finish.

Nunca Jamás Capítulo I BLEND

Grapes: Malbec 60%, Cabernet Franc 20%, Cabernet Sauvignon 20%

Origin: Vista Flores, Chacayes, Tunuyán, Uco Valley, Mendoza, Argentina.

Altitude: 1100-1300 meters over sea level

Microclimate: Semi-arid climate with warm and sunny days and cool nights (great temperature ranges up to 15 °C) and 200 to 300 mm annual rainfall.

Irrigation: Drip irrigation with pure melt water from the Andes mountains.

Soil: Franc sandy and silty alluvial soils with gravel in the subsoil, and little organic matter. (In Chacayes, the proportion of stones is larger and there are also lime deposits.)

Harvest: Hand harvesting in 16 kg boxes.

Vinification: Traditional method starting with cold maceration 24 to 72 hours at 6°C, followed by fermentación 14 days at 24°C. Malolactic Fermentation.

Tasting Note: Intense bright burgundy wine, expressive in nose with fresh red and black fruits and spices notes, round tannins, unctuosity and harmonic distinct finish.

Nunca Jamás Capítulo I PEDRO XÍMENEZ

Grape: 100% Pedro Xïmenez

Origin: Vista Flores, Tunuyán, Uco Valley, Mendoza, Argentina.

Altitude: 1100 meters above sea level

Microclimate: Semi-arid climate with warm and sunny days and cool nights (great temperature ranges up to 15 °C) and 200 to 300 mm annual rainfall.

Irrigation: Drip irrigation with pure melt water from the Andes mountains.

Soil: Franc sandy and silty alluvial soils with gravel in the subsoil, and little organic matter.

Harvest: Hand harvest in 16 kg boxes.

Vinification: Press, sediment clearing at low temperature (6-8°C), followed by fermentation one week at 14-16°C. Clarification, bottling.

Tasting Note: Light golden colour, white fruits aromas with floral and tropical notes.  Fresh, light, ideal as an apperitive.

ETCETERA TORRONTES

Grape variety: 100% Torrontes Riojano.

Production Area: Famatina Valley, La Rioja

Altitude: 1100 meters above sea level (3,600 feet above sea level)

Microclimate: Warm and Semi-arid, with a very broad diurnal difference, and average annual rainfall of 100 to 200 mm.

Irrigation: Drip Irrigation.
Soil: Sandy soil of alluvial origin. Harvest: Manual harvest into plastic boxes

Vinification: Fermentation during 20 days in Stainless steel tanks with indigenous yeasts (15 to 17 °C). No malolactic fermentation.

Tasting Notes: Pale bright yellow color. The nose reveals aromas of grapefruit, pear and rose petals and the mouth offers a voluptuous structure and balance of expressive fruit and delicate acidity.

How to find our wines