FEBRUARY WINE CLUB:
Bodega Renacer
Punto Final Reserva
Cabernet Franc
Mendoza, Argentina
BOLD WINE STYLE
Intense ruby red color with violet reflections. Its aromas are of sweet spices, black pepper, cloves interwoven with soft notes of eucalyptus with a hint of pepper. As the wine opens, aromas of vanilla and chocolate appear from its aging in oak. The palate has great concentration, intensity and sweet impact, with ripe black fruit flavors and a distinctive caramel macchiato note. Soft, round tannins with good acidity and a long, lingering finish.
Varietal: Cabernet Franc
Analysis: 14.1% alcohol / volume
pH: 3.7
Total Acidity: 5.5 g/L
Appellation: Luján de Cuyo, Mendoza, Argentina
Grapes: From Vista Flores (1300 m.a.s.l. – calcareous and stony soils) and Perdriel – Luján de Cuyo (950 m.a.s.l. – loam soils).
Vineyards: More than 15 years old with yields of less than 8 tons per hectare
Selection: Double manual selection of clusters and berries
Maceration: For 2 days at 46.4°F
Alcoholic Fermentation: With indigenous yeasts for 12 days in stainless steel tanks at temperatures between 71.6 and 75.2°F
Malolactic Fermentation: In stainless steel tanks
Aging: In French oak barrels for 12 months
Critical Acclaims: 90 pts James Suckling 2019; 91 pts James Suckling 2017; Silver Medal 90 pts Decanter 2017; 91 pts Decanter 2014: 91 pts Robert Parker 2011
About the Winery:
Nestled in Luján de Cuyo—one of Mendoza’s premier regions for producing premium wines—Bodega Renacer was purposefully designed to craft high-end wines. Founded by Patricio Reich, a wine industry veteran since the late 1980s, his journey began as a partner and managing director at Viña San Pedro in Chile. Over time, his passion for winemaking deepened, inspiring him and his family to launch a new venture focused on creating exceptional wines. Established in 2003 at the base of the Andes Mountains, the winery features Tuscan-inspired architecture, pergolas, and Italian-style gardens—a tribute to its family heritage and a warm invitation to visitors. Bodega Renacer is driven by their key principles: a relentless pursuit of quality, a commitment to innovation, a strong family spirit, sustainability, and a dedication to specializing in Malbecs and Cabernets. Learn more here.
Try this wine with the following recipe…
Authentic Cacio e Pepe (classic Roman dish)
INGREDIENTS:
- 1 lb. of dried spaghetti
- 8 ounces of finely shredded Pecorino Romano cheese
- 1 teaspoon of black pepper roughly ground
- salt to taste
DIRECTIONS:
- Set timer, bring a large pot of salted water to boil and add the Spaghetti.
- Add pepper to a large sauté pan and slowly heat until you can smell the pepper.
- To prevent burning, add a ladle (or two) of the pasta water and let it lightly boil. Make sure the pan doesn’t go dry and burn the pepper.
- Add the cheese and a couple of ladles of boiling water to a bowl and mix it until it is creamy like a paste.
- When the Spaghetti is cooked, add it to the sauté pan with the water and pepper. Quickly stir the pasta and try to develop a sauce from the pepper and starchy pasta water.
- After two minutes of stirring, take off the heat and continue to stir while letting the pasta and pan cool a little, for about a minute.
- Add the cheese mixture while the pasta is off the heat. Stir vigorously and mix the cheese throughout the pasta.
- Put the pasta and cheese mixture back on a low flame and continue to stir it. If the sauce gets too dry, and one more ladle of pasta water to loosen up the mixture.
- Once everything is well mixed and creamy, serve immediately. When it is in the serving bowl, top with a little bit of fresh ground pepper and some more cheese.
Information & Photos © Bodega Renacer – All Rights Reserved.
© Recipe courtesy of Saturdays in Rome.
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