Blanco De La Casa

When this wine began in 2016, it had a production of about 4,000 bottles; today it is at 10,000 and continues to have a base of sauvignon blanc, semillon, and chardonnay, all from different areas in the Andean Uco Valley. It is also a blend of techniques that include maceration with skins, fermentation in eggs, and, like all of the house's wines, it does not use exogenous yeasts. It does a very good job of combining the freshness of a mountain white—that juicy and piercing acidity—with riper, more succulent aromas and flavors. The texture is round, and the finish slightly herbal.

For full report and tasting notes, go to Tim Atkin MW's website and subscribe.