Winery Spotlight Series: Jan. 27th Finca Decero

finca-decero-logo-alpha
Virtual Wine Tasting Event on Zoom and Facebook LIVE

Finca Decero

Mendoza, Argentina

Wednesday, January 27, 2021
6:00pm CST / 7:00pm EST

Join us for a virtual Winery Spotlight tasting event, with Chief Commercial Officer, Stephanie C. Morton-Small, and Winemaker, Tomás Hughes, from Finca Decero in Mendoza, Argentina. During our virtual event, Stephanie and Tomás will be guiding us through a tasting of the following 7 wines:

Zoom Facebook Live

  • Owl & the Dust Devil Malbec 2017
  • Owl & the Dust Devil Cabernet Sauvignon 2017
  • Owl & the Dust Devil Icon Blend 2016
  • Decero Mini Ediciones Cabernet Franc 2017
  • Decero Mini Ediciones Petit Verdot 2015
  • Decero Mini Ediciones Tannat 2015
  • Decero Amano 2016

Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Stephanie and Tomás with a front seat on Zoom! Or watch on our Facebook LIVE event.

Decero Wines_Blog
About Finca Decero:

Born of the world-class vision of Swiss owner Thomas Schmidheiny, Finca Decero is an acclaimed wine estate located in a one-of-a-kind Remolinos vineyard in Agrelo, Mendoza.

Finca Decero, once a bare patch of soil in the Argentine foothills of the Andes, is now a one-of-a-kind vineyard, where each vine is nurtured by hand and winemaking is without compromise. As Decero means ‘from scratch’, they are fortunate to be free from constraints of tradition, developed an ‘amano’ or ‘by hand’ approach that is human, sustainable and sensitive to nature. The winery treads lightly in an environment that they have come to know intimately, almost inch by inch. Only in this way can the unique natural attributes of the Remolinos vineyard and Agrelo, shine through in the single vineyard wines, handcrafted from scratch. Learn more about Finca Decero here.

Stephanie C. Morton-Small – Chief Commercial Officer

Stephanie-Morton-Small

© Photo by Finca Decero – Stephanie Morton-Small

Experiencing wine at some of the greatest estates of France during time spent in Bordeaux, Burgundy and Aix-en-Provence was the seed from which Stephanie’s career in wine grew. After graduating from University of London, time in the UK wine trade was followed by nearly a decade in international sales and marketing roles based in Australia and further consolidated by an MBA.

Having been a Director of a group of some of the finest and well established wineries in Australia, Stephanie was attracted to moving away from the “established” to start something “from scratch”. The long-term vision of Thomas Schmidheiny and the quality of every aspect of Finca Decero, from the ground up, formed a unique attraction which caused Stephanie to move to Argentina in 2007. Learn more about her story here.

Tomás Hughes – Winemaker

Tomas-Hughes

© Photo by Finca Decero – Tomás Hughes

Tomás has spent most of his career focused on making fine wines from Mendoza, first with the team at Achaval Ferrer then at Clos de Chacras. However, not to leave his travels behind, in 2006 Tomás visited Australia working a vintage with Peter Lehmann and visiting vineyards and wineries throughout the Barossa, McLaren Vale, Clare Valley and Adelaide Hills before returning to Mendoza to take up the position of senior winemaker, working with Daniel Pi at Trapiche, responsible for their highest tier of red and white wines.

Joining the Finca Decero team as winemaker in 2014, Tomás finally realized a long-held dream of working daily at one with nature, explaining: “For me, joining Finca Decero is a reflection of who I am and what I have learned over the years about the inextricable link between the earth and wine.” Learn more about his journey to become a winemaker here.

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Finca Decero
Mendoza, Argentina

Cheers!

WineStyles.com

Finca Buenaventura Aureo Cabernet Sauvignon

Balsamic Roasted Brussels Sprouts with Bacon

Balsamic Brussels Sprouts

© Karina from Cafe Delites

“The easiest Brussels Sprouts recipe for the holidays! Roasted Brussels Sprouts need little amount of prep work, ingredients and cooking time to make them absolutely incredible.” – Karina

INGREDIENTS:

  • 1 1/2 pounds Brussels sprouts washed and dried
  • 4 ounces (120 g) diced bacon or pancetta
  • 1/4 cup good olive oil
  • 4 cloves garlic crushed or finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons balsamic glaze or more to serve

DIRECTIONS:

  • Preheat the oven to 425°F (220°C). Lightly grease a large baking pan with nonstick cooking oil spray or a light coating of oil. Set aside.
  • Trim the ends of sprouts and cut in half lengthwise.
  • Arrange brussels sprouts, any loose leaves, bacon and garlic on the pan. Drizzle with olive oil. Season with salt and pepper. Toss well and spread mixture out in a single layer.
  • Roast sprouts, turning once through cooking, until tender with charred edges. The bacon will be cooked and crispy (about for 25-30 minutes).
  • Toss with the balsamic vinegar. Adjust taste with extra salt and pepper, if needed. Serve immediately.
  • © Photo and Recipe courtesy of Karina at Cafe Delites

NOVEMBER WINE CLUB:

Bold wine Style logoAureo cabernet SauvignonFinca Buenaventura
Aureo Cabernet Sauvignon

Uco Valley, Mendoza, Argentina

BOLD WINE STYLE

All Finca Buenaventura wines come from their single vineyard, each one has a special treatment in the vineyard to achieve a different result. Each has its own identity. Each wine is the best expression of each type of soil in the of land. Each small micro terroir is different: stony, alluvial, sandy, mixed, volcanic terraces, and limestone spots. All are irrigated by defrosted water from the Andes Mountains, giving amazing mineral notes to the wine. This blessed spot in Uco Valley has 300 sunny days per year with very high temperatures during the day and very cold temperatures at night. The common thread between all of the wines is the consistent warmth, the cool nights, and the long growing season. Most of Finca Buenaventura’s wines are weighty and bold in structure, while also having floral nuances. Their wines are vibrant and exuberant on their own, and do not need cosmetic, excessive oak to mask the fruit.

The ripeness of the fruit is the most outstanding quality of this wine. The nose highlights intense red fruit aromas of raspberries, cherries, pepper and vanilla. The flavor ends sweet in the mouth with flavors of jam.

Sergio Sergio Giménez

Winemaker: Sergio Giménez

Varietal: 100% Cabernet Sauvignon
Analysis:
13.9% alcohol / volume
pH:
3.7
Acidity: 5.4 g/L
Residual Sugar: 2.8 g/L
Aging: French & American Oak
Harvested: 
Middle of April
Altitude: 3680 feet
Winemaker: Sergio Giménez

“Located at the foot of the Andes Mountains in the best sub-zone of Mendoza, Uco Valley, we named our winery for life’s Great Adventure. Our wines are unique as a result of growing grapes that drink pristine snowmelt and sun bathe under the blue sky at high altitude. Our estate Cabernet Sauvignon is a taste of this magical place. We made this wine to share with you, as you create your own journey.” – Winemaker, Sergio Giménez

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

Finca Buenaventura Aureo Chardonnay

Caramelized Onion, Apple and Brie Tartlets

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INGREDIENTS:

  • 2 Tbsp Olive Oil
  • 3 Medium Onions, thinly sliced (about 7 cups)
  • 1 1/2 Tbsp Minced Fresh Thyme
  • 1 Sheet Frozen Puff Pastry
  • 1-6 oz. Granny Smith Apples (peeled, quartered, cored, thinly sliced, crosswise)
  • 2-6 oz. Wedges of Chilled Brie Cheese (rind removed, cheese cut into 1/4-inch-thick slices, each slice cut crosswise into thirds)

DIRECTIONS:

  • STEP 1: Heat oil in heavy large skillet over medium heat. Add onions and sauté until deep golden brown, about 30 minutes. Mix in thyme. Season to taste with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and refrigerate).
  • STEP 2: Roll out pasty on lightly floured work surface to 12-inch square. Cut pastry lengthwise into six 2-inch-wide strips. Cut strips crosswise into 2-inch squares, for a total of 36 squares. Place pastry squares, spacing apart, on 2 large baking sheets. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • STEP 3: Preheat oven to 350°F. Spoon 1 1/2 teaspoons onion mixture atop each pastry square. Top with 2 apple slices. Bake until pastry is golden brown, about 20 minutes. Top each square with 1 piece cheese and bake just until cheese melts, about 3 minutes. Transfer to serving platter.
  • © Recipe from Bon Appétit (December 2000 Catalog)

NOVEMBER WINE CLUB:

Silky styleAureo ChardonnayFinca Buenaventura
Aureo Chardonnay
Uco Valley, Mendoza, Argentina

SILKY WINE STYLE

Finca Buenaventura was established in the Uco Valley of Mendoza, Argentina, sitting 1174 meters above sea level at the foot of the Andes Mountain Range. With great passion and commitment the Finca Buenaventura team began an innovative project by buying the land and getting to know each sector and soil of their 100-hectare area. Their farm is a fusion of the best terroir in Argentina and people committed to a project of excellence, respect for nature, teamwork, and honesty.

This wine is a greenish yellow Chardonnay with golden reflections. The nose expresses typical fruit aromas of the variety: pear and green apple combines with very attractive mineral notes. The mouth shows all of its fruity profile with freshness and liveliness, while having volume and roundness. Its acidity adds freshness, which is expressed in a long, deep and tasty finish.

Winemaker: Sergio Gimenez

Winemaker: Sergio Gimenez

Analysis: 13.5% alcohol / volume
Acidity: 6.37 g/L
Residual Sugar: 1.80 g/L
Aging:
100% in French oak
Harvested: B
y hand, first week of March
Altitude: 1,200 meters above sea level
Winemaker: Sergio Gimenez

We feel that as we got off the train of family’s tradition passed down from our parents, we went our own path and followed our own dreams and passions. That is why we will be “Descarriados“ for the rest of our lives; and this is what we leave our children: follow your dreams and work hard to achieve your goals.” – Winemaker, Sergio Gimenez


Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn More >

November Wine Club Pairing Recipe

Easy Leftover Turkey Pasta Bake

© Little Spice Jar

Malbecs beg to be paired with full-bodied foods such as leaner red meats, dark meat turkey, pepper, sage, creamy mushroom sauces and melted cheese. Reach for Finca Buenaventura’s Aureo Punto Malbec and this Leftover Turkey Pasta Bake for the perfect post-Thanksgiving meal.

Easy Leftover Turkey Pasta Bake

  •  12 ounces cooked egg noodles or Pappardelle
  •  2 tablespoons butter
  •  1 pound baby Bella mushrooms, thinly sliced
  •  1 ½ jar (22 ounces total) prepared Alfredo sauce
  •  1 ½ cups turkey or chicken stock
  •  ½ cup ricotta cheese
  •  2 teaspoons garlic powder
  •  2 teaspoons dried basil
  •  ⅛ – ½ teaspoon red pepper flakes
  •  1 cup defrosted peas
  •  2 cups shredded or diced turkey or chicken
  •  1 ½ cup shredded (or diced) white cheddar cheese

DIRECTIONS:

  • PREP: Position a rack in the center of the oven and preheat the oven to 375°F. Spray a nonstick 13 x 9 baking dish with cooking spray; set aside.
  • SAUTE: Heat the butter in a large saucepan and saute the mushrooms over medium-high heat until they brown; about 7-9 minutes. Then, stir in the Alfredo sauce, chicken stock, and ricotta cheese. Season with garlic powder, basil, and red pepper flakes. When the sauce is smooth and heated through, stir in the peas and turkey (or chicken.) Then, fold in the prepared egg noodles and stir to combine.
  • BAKE: Add the prepared turkey pasta mixture to the baking dish and sprinkle with cheese. Bake the turkey pasta for 15-18 minutes or until the cheese is bubbly and golden brown on top. You could also give it a minute under the broiler at the end to help it along. Sprinkle with freshly chopped parsley on top, if desired, and serve!
  • © Recipe courtesy of Marzia, Little Spice Jar.

NOVEMBER WINE CLUB:

Bold wine Style logoAureo Punto MalbecFinca Buenaventura
Aureo Punto Malbec
Mendoza, Argentina

BOLD WINE STYLE

Finca Buenaventura means “Great Adventure” in Spanish. Finca is an award-winning winery located in the premier subzone of Uco Valley in Mendoza, Argentina. Recognized with numerous awards from Decanter Magazine and the British press, these wines are now exclusively available at WineStyles for the first time in the US.

Located an hour’s drive south from the city of Mendoza, the region is home to the production of Argentina’s icon grape variety: Malbec. It shines in the Uco Valley, with a distinctive floral aroma. It is considered part of the Mendoza region, but the Uco Valley can be recognized in its own right on several counts. Among Uco’s merits is its higher-altitude location at the foot of the Andes Mountains. The valley benefits from high daytime temperatures which drop to cool temperatures at night; this allows the grapes to produce balanced sugars and acidity while achieving phenolic ripeness. The dry continental climate brings little rain. Soils in the Uco Valley are alluvial and fairly uniform: a clay and rock base with a stony, sandy surface. These free-draining soils are excellent for quality viticulture as they stress the vines, leading to decreased vigor, lower yields, and consequently wines with a higher concentration of flavor.

Ruby in color with sparkling purple blue notes, the Aureo Punto Malbec has an intense nose of red fruit aromas, raspberries, cherries, pepper and vanilla. The mouth showcases a velvet like sensation with an open start, and a long end.

Varietal: 100% Malbec
Analysis:
14.5% alcohol / volume
pH:
3.7
Acidity: 5.4 g/L
Residual Sugar: 2.8 g/L
Aging: French & American Oak
Harvested: 
Middle of April
Altitude: 3680 feet

Sergio Giménez

Winemaker: Sergio Giménez

ABOUT THE WINERY:
Fernando del Castillo and Ana Maria Delmar started this project in 2003 when they were looking for the perfect spot to establish an innovative idea: produce the best expression of the soil and sky. They found the land situated at the foothill, and on the aquifer, at an altitude of 3852 feet, protected by 180 degrees of mountains. They studied the land for more than one year, and began working. By 2005, the Finca Buenaventura vineyard was complete.

Fernando and Ana Maria belong to a completely different backgrounds. Fernando was a successful lawyer, participating in the Constitutional Reform as a consultant and constituent; while Ana Maria was a language and literature professor at a university.  Both returned to school to be prepared for this challenge; they studied agri-business and marketing and continue to grow their knowledge at the vineyard and winery.

They are proud of having a fantastic, hard working team. Even their son and daughters, who have their own professions – an Oenologist, a Designer and an Agronomical Engineer- are all deeply involved in their family’s project. They understand the family’s idea that wine is an expression of art and are responsible of the vineyard with their 20 to 150 workers in harvest time.

ABOUT SERGIO GIMÉNEZ:
Sergio received his Bachelor of Oenology and Fruit and Vegetable Industry in 1996. He received the titles of Senior Winemaker and Senior Technician in Fruit and Vegetable Industries, awarded by the “Don Bosco” Wine School.  After graduation, Sergio went on to be a secretary, advisor and winemaker for many different wineries throughout Argentina.

In July 2009, Sergio became the first winemaker of Mi Terruño Winery, located in the region of Maipú, Argentina. He helped make premium and super premium varietals, bottling them with the brands such as Uvas, Mi Terruño Reserva and Mayacaba, scored with more than 90 points by specialized journalists.

In March 2012, Sergio became the winemaker at Finca Buenaventura, where he still works today. He has produced premium and super-premium wines with the brands such as Aureo de Colección, Punto Aureo and Aureo a la Obra. His 2012 vintage of Aureo a la Obra obtained the gold medal in the 2013 Vinandino contest.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn More >

November Premium Wine Club

BurburyFinca Buenaventura
Bunbury Blend
Uco Valley, Mendoza, Argentina

Bold wine Style logoBOLD WINE STYLE

“Our wines are the expression of this soil and sky: they have structure, intensity, aromas and different levels of flavors. Raspberry and blackberry flavors, roasted notes, spices, and a touch of vanilla. Final length, enveloping and fruity.” 

On the eyes, this wine has an intense deep red color with shades of purple and black. On the nose, it presents complex, red fruits and spices; black fruit, spice and black pepper; and secondary aromas of vanilla and chocolate from the oak. On the mouth it is elegant and creamy with a touch of dried fruit and a long finish. An excellent quality of tannins appear as part of the complexity and body of the wine.

Appellation: Uco Valley, Mendoza, Argentina
Varietal: Malbec 60%, Cabernet Sauvignon 40%
Analysis:
13.9% alcohol / volume
TA:
5.70 g/l
Residual Sugar:
2.9 g/l
Maturation: Natural cold stabilization unfiltered
Aging:
25% in French & American Oak


DescarriadosFinca Buenaventura
Descarriados Gran Malbec
Uco Valley, Mendoza, Argentina

Bold wine Style logoBOLD WINE STYLE

This Malbec has an intense ruby and blue-violet color. The nose has deep scents of red fruits, and the mouth has a velvety sensation from the beginning, with a long end and balanced acidity.

Appellation: Uco Valley, Mendoza, Argentina
Varietal: Malbec
Analysis:
13.9% alcohol / volume
pH: 3.7 g/l
TA: 5.70 g/l
Residual Sugar:
2.80 g/l
Maturation:
Natural cold stabilization unfiltered
Aging: 12 months French & American Oak

Sergio Gimenez

Winemaker: Sergio Gimenez

ABOUT THE WINERY:
Fernando del Castillo and Ana Maria Delmar started this project in 2003 when they were looking for the perfect spot to establish an innovative idea: produce the best expression of the soil and sky. They found the land situated at the foothill, and on the aquifer, at an altitude of 3852 feet, protected by 180 degrees of mountains. They studied the land for more than one year, and began working. By 2005, the Finca Buenaventura vineyard was complete.

Fernando and Ana Maria come from completely different backgrounds. Fernando was a successful lawyer, participating in the Constitutional Reform as a consultant and constituent; while Ana Maria was a language and literature professor at a university.  Both returned to school to be prepared for this challenge; they studied agri-business and marketing and continue to grow their knowledge at the vineyard and winery.

They are proud of having a fantastic, hard working team. Even their son and daughters, who have their own professions – an Oenologist, a Designer and an Agronomical Engineer- are all deeply involved in their family’s project. They understand the family’s idea that wine is an expression of art and are responsible of the vineyard with their 20 to 150 workers in harvest time.

ABOUT SERGIO GIMÉNEZ:
Sergio received his Bachelor of Oenology and Fruit and Vegetable Industry in 1996. He received the titles of Senior Winemaker and Senior Technician in Fruit and Vegetable Industries, awarded by the “Don Bosco” Wine School.  After graduation, Sergio went on to be a secretary, advisor and winemaker for many different wineries throughout Argentina.

In July 2009, Sergio became the first winemaker of Mi Terruño Winery, located in Maipú, Argentina. He helped make premium and super premium varietals, bottling them with the brands such as Uvas, Mi Terruño Reserva and Mayacaba, scored with more than 90 points by specialized journalists.

In March 2012, Sergio became the winemaker at Finca Buenaventura, where he still works today. He has produced premium and super-premium wines with the brands such as Aureo de Colección, Punto Aureo and Aureo a la Obra. His 2012 vintage of Aureo a la Obra obtained a gold medal in the 2013 Vinandino contest.

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

Learn more about our Premium Club >

Aduentus Malbec Pairing Recipe

BBQ Spice Rubbed Skirt Steak with Charred Onions & Jalapeños

INGREDIENTS:Steak

• 2 16-oz skirt steaks
• 2 tbsp balsamic vinegar
• 2 tbsp cider vinegar
• 2 tbsp corn oil
• ½ cup ketchup

SPICE RUB:
• 2 tbsp chile powder
• 2 tsp garlic powder
• 1 tbsp onion powder
• 1 tsp Spanish smoked paprika (La Chinata is the best)
• 2 tbsp light-brown sugar
• 2 tsp coarse salt
• 1 tsp dried oregano

DIRECTIONS:

Combine balsamic vinegar, cider vinegar, corn oil, and ketchup in a bowl. Add skirt steaks and marinate for two hours. Remove steaks, blot excess marinade with a paper towel, and rub both sides with barbecue spice rub.

Preheat oven to 375 degrees. Heat 12-inch cast-iron skillet over moderately high heat until just smoking. Generously film bottom with corn oil to prevent spices from burning. Cut steaks in half so they fit in the pan. Working two pieces at a time, sear steaks for three minutes on each side, transferring to sheet pan when each batch is done. Place pan in oven and cook until internal temperature is 115 to 125, approximately six minutes. Remove from oven and let rest three or four minutes before slicing. Serve topped with charred onions and jalapeños.

Charred Onions and Jalapeños:

Ingredients

  • 2 white onions, peeled and sliced into one-inch slices
  • 6 jalapeños
  • 4 small sweet peppers (mixed red and yellow, if possible)
  • corn oil (just enough to coat vegetables)
  • 1 ½ tbsp unsalted butter
  • 1 cup chicken stock
  • 2 sprigs fresh thyme

Instructions

Lay vegetables on sheet pan, coat with corn oil, and season with salt and pepper. Heat a 12-inch cast-iron skillet over moderately high heat until just smoking. Working in small batches, char vegetables on all sides. (Alternatively, vegetables can be charred on a grill.) Return all vegetables to pan, then add butter, stock, and thyme and cook uncovered over medium heat until vegetables are fork-tender and broth is reduced to a thickened sauce, about 20 minutes.

Recipe compliments of David Walzon, SW Steakhouse chef. Esquire.com

WC_Jan_2014_Aduentus_bottleAduentus Mediterráneo
Malbec Blend
mellowMendonza, Argentina

Aduentus Mediterráneo has some minerality and offers polished tannins along with a lingering finish. Malbec contributes its silkiness and luscious fruit, Tempranillo enhances structure, and Syrah adds spice. — Miriam Gomez, winemaker

Winemaker: Miriam Gomez
Appellation: Uco Valley, Mendoza, Argentina
Varietal Blend:  40% Malbec, 30% Syrah, 30% Tempranillo
Analysis: 14.5% alc/vol