Clos de los Siete 2021, crafted in the renowned Uco Valley of Mendoza, Argentina, is a striking red blend that typically weaves together Malbec, Merlot, Cabernet Sauvignon, Syrah, Petit Verdot and, occasionally, Cabernet Franc. The 2021 vintage benefited from a slightly cooler growing season, allowing the grapes to achieve vibrant acidity and freshness, while maintaining the signature ripeness of Mendoza reds. The terroir here is a linchpin of quality: high-altitude vineyards—often above 1,000 metres—bring more intense sunlight and cooler nights, fostering slow, even grape maturation. The combination of alluvial soils rich in rock and gravel encourages deep root development and limits yields, resulting in wines of notable concentration. Vinification at Clos de los Siete highlights gentle extraction during fermentation and judicious use of French oak, marrying structure and aromatic finesse with polished tannins.
The Uco Valley, Mendoza’s most celebrated subregion, sits within view of the majestic Andes. Its semi-arid, continental climate is moderated by altitude, which lends remarkable diurnal swings: days are warm and sunny, nights cool and restorative. Such conditions preserve acidity and freshness in the final wine. The soils are largely alluvial with a mix of sand, silt, and stones, promoting exceptional drainage and imparting a mineral nuance to the wine. Mendoza’s rise over the past few decades, particularly Uco’s, underscores its ability to produce both power and elegance, driven by innovation and a profound respect for the land.
This style of blend, brimming with dark fruit, spice, and subtle floral notes, pairs beautifully with hearty dishes. Traditional Argentine asado—grilled beef or lamb with chimichurri—makes a classic match, as the wine’s ripe tannins and juicy acidity cut through the richness of the meats. Slow-cooked lamb shank, ossobuco, or even rich mushroom risotto would also excel. The robust yet integrated structure of Clos de los Siete 2021 allows it to stand up to aged cheeses such as Manchego or Comté.
For optimal appreciation, decant the wine for at least an hour to unlock its aromatic complexity. Serve it slightly cool, at 16-18°C, to let the fruit and spice shine without any overbearing alcohol sensation. The wine will evolve nicely in the glass, revealing layers of texture and flavour over the course of your meal.
