Deep in the heart of the Valle de Uco lie two remarkable vineyards. Both sustain ancient and low-yielding vines on the high, rocky plains of the Andes, far south in Mendoza. One yields black fruit of great concentration and depth; the other is more graceful and supple. Both are SUSTAINABLY FARMED to ensure purity of aroma and intensity of flavor. Together they create Tierra Divina, a delicious , exotic, and deeply complex malbec that matches beautifully with hearty pastas, complex latino dishes, and grilled meats.
Working with heritage vineyards involves something of a pilgrimage to offbeat locations and a fascination for unusual varietals. While many ancient vineyards have been ripped out and replanted to currently fashionable varietals, the heritage vineyard owner sticks with what he knows best, often out of allegiance to his forbearers and largely through a stubborn understanding that his vineyards are worth keeping right where they were planted so long ago.
Heritage vineyards are not good because they are old, rather they are old because they are good. Their roots run deep to guard them against sudden changes of temperature and droughts and spread broadly to collect all the micro-elements the soil can provide. They have “learned” over time that their long-term survival depends upon a modest crop level sufficient to achieve seed maturity every year. The resulting wines are thus from fully ripened fruit and have the flavor integrity and depth to prove it.
We like to think of heritage vineyards as those that have been in the hands of the same family for three generations or more. Like their vines, the family has set down deep roots and are reluctant to change their ways: they take to suggestions from outsiders reluctantly, and within the family the younger generation chafes under the yoke of the old timers.
These are the vineyards and the people we seek out at TIERRA DIVINA in Mendoza and Lodi.