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I was blown away by the 2016 Finca Piedra Infinita, a wine I have been anticipating because I’ve seen the progression of the wine over the last few years. They use almost 40 different components to make this wine from small plots within the vineyard, especially the soils they call "supercalcáreo" (super limestone). The other type of soil they use is what they call "gravas calcáreas" (limestone gravels), and they don’t use any of the grapes from the deeper soils that go into the Q range. The wine has reached a stratospheric level of precision, symmetry and elegance in 2016 that is really captivating. Everything seems to be in its place; there is great harmony, the aromatics are clean and pure and the texture is like liquid chalk. There is power and elegance, energy and finesse. This is a really outstanding wine that summarizes the hard work at Zuccardi in the last few years. Bravo! 6,400 bottles were filled in February 2017.
Drinking Window: 2019 - 2036
Reviewer Name: Luis Gutiérrez
Review Date: 31st October 2019
The aromas of dark fruit with nutmeg and cloves are fascinating. Medium body, firm and silky tannins and a savory finish. A soulful wine. Subtle but complex. Drink or hold.
Review Date: 23rd February 2019
Bright, full ruby. Urgent crushed berry and licorice aromas are intensified by a strong chalkiness and an element of aromatic herbs. Boasts incredible density and depth of sappy black fruit and mineral flavors, with brilliant precision and energy, not to mention a powerful impression of site character. This absolutely compelling, electric Malbec also delivers wonderful plushness and its rising, palate-saturating finish boasts superb chalky thrust. This utterly unadorned wine, perhaps the finest bottling to date from Sebastián Zuccardi, should be long-lived. It was made from several components on this 35-hectare estate picked over a period of 10 to 12 days and vinified separately; Zuccardi added that the home estate around the winery actually took three weeks to harvest but that the lots from heavier riverbed soils went into the winery's lesser bottlings. (3.57 pH; fermented in concrete vats, then aged in concrete and used 500-liter barrels)
Drinking Window: 2022 - 2034
Reviewer Name: Stephen Tanzer
Review Date: 1st September 2019
