The music continued and the smell of smoke from meat being grilled began to waft into the room. You expect Malbec when you attend an Argentinean tasting and we tried two from 2012; La Posta Pizzella from Mendoza and Colome Estate from Salta.
"We make wine we like, because we might have to drink it" explained Judi, who serves as vineyard manager and assistant winemaker. It's advice they took to heart from Wes Hagen from Clos Pepe Winery. He told them early on to only grow and produce what they really like. Wine is really hard to sell if you're not passionate about it, he explained.
From Argentina we moved on to Croatia and the 2012 Vinarija Zdjelarevi? Graševina. Tough to pronounce, but easy to drink, It had a soft nose with hints of honey. Another fruit forward wine, I loved its round mouthfeel and flavors of golden delicious apples.
Although he still practices dentistry, wine is in Wilmer's blood. He studied viticulture at UC Davis and winemaking at Mt. San Jacinto College and San Diego State. "Wine gets into your soul little by little and becomes a passion."
The word “ikal” means poetry in Mayan native languages and 1150 refers to the meters above sea level (about 400 ft.) where the winery sits in the majestic Andes mountains. The elevation being free of insects and mold allows Ikal to create gravity fed winemaking without pesticides. Rocky Andes mountain soil, optimal growing temperatures, and pure snow-melt water combine to produce a concentration and complexity of flavors that I found to be truly poetic in nature.