The Bianchi family winery was founded in 1928 by Italian immigrant Valentin Bianchi. It now covers 350 hectares of vineyard, situated 750 metres above sea level in San Rafael, about 240km south of Mendoza city. This is a cooler area than Mendoza's major vineyard areas of Luján de Cuyo and Agrelo because it is further south, which helps the flavours and perfumes develop more gradually, resulting in more aromatic wines. The estate is now run by the third generation of the family and has undergone a gradual transformation in the past few years, modernising both the winery and the vinification processes. Finca Los Primos comprises a range of excellent value varietals. Famiglia Bianchi, Particular and Enzo are each a step up in concentration and depth of fruit, from older and lower yielding vineyards.
The Cabernet and Petit Verdot grapes for Enzo are grown on the Asti Estate in Las Paredes, situated seven kilometres west of the city of San Rafael, Mendoza, at 750m above sea level. This area is among the coolest areas of San Rafael, with sandy calcareous soils of alluvial origin. The Malbec grapes come from the Dona Elsa vineyard in Rama Caida, an equally cool area with similar soils.
The growing season began warm, then turned and remained cool, producing fresh wines for the 2013 vintage. Much needed spring rains and an absence of a major frost led to a good fruit set as Argentine winemakers reported normal to 25% higher yields. A cold spell hit Mendoza during the middle of March, delaying maturation and picking. The heat returned for harvest from early March to mid-April and as a result, the grapes had high acidity levels and low alcohol.
The grapes were picked by hand into small boxes, followed by careful manual sorting and de-stemming before pressing. Cold maceration took place before fermentation started. During fermentation (which did not exceed 30°C), the must was pumped over the cap to ensure extraction of colour and ripe tannins. Total maceration time was 25-30 days. The wine was aged in 90% new French oak and 10% new American oak for a period of 14 months. It was then aged for a further two years in bottle before release.
The rich varietal flavour of the Cabernet Sauvignon grape aged in new oak results in a balanced, velvety wine of good body and prominent character that makes it distinct. Excellent concentration of ripe fruit on the nose and palate, with a lingering concoction of cassis, chocolate, cherry and black pepper.