Bodega Bressia is a 49-acre estate owned by Walter Bressia, a veteran winemaker of 30 years. Walter Bressia is one of the most renowned winemakers in Argentina. After decades of working in collaboration with larger wineries, in 2003 Walter Bressia was brave enough to decide to pursue a dream he had always had in mind: creating his own tiny production, high quality winery. He produces signature wines with the objective of creating top quality wines in a small ambience. His winery is completely in family hands where the product enjoys extra attention, which is a great advantage of small production wineries.
The wines Bressia is putting his name on are widely considered to be among the best produced in all of Argentina. With a total production level of only about 25,000 bottles among 4 wines, this tiny winery is located in Agrelo, Mendoza and is outfitted with state-of-the-art technology and a new underground cave that houses their 236 barrels. Bressia buys his grapes from the best producers, with whom he has longstanding relationships. Steadfastly committed to a non-interventionist philosophy, he utilizes the highest quality technology such as stainless steel fermentation tanks along with new French (60%) and American (40%) oak barrels to allow his wines to achieve their maximum expression. Unique among Argentine winemakers is his belief that the true art of winemaking is found in achieving harmony through the combination of various varietals; all of Bressia’s wines are blends of two or more varietals. Each of Bressia’s acclaimed blends demonstrates his talent for transforming winemaking into an alchemist’s art where each bottle is the perfect amalgam of its various parts.
Monteagrelo Chardonnay 2007
This incredibly elegant Chardonnay stands out among Argentine whites as one of the finest. It comes from Walter Bressia’s vineyards in Luján de Cuyo, at 3,083 feet above sea level. This altitude, and the resulting large difference between day and night temperatures, allows Bressia to achieve an acidity lacking in many South American whites. The wine was aged for only 6 months in French oak barrels, allowing the pure, clean fruit to come through. The aromas are truly seductive and beguiling with notes of pear, tropical fruits like kiwi, and a touch of buttery caramel. On the palate it holds its own, with powerful structure and elegance and a long lasting, round finish. The smooth flavors of pear and pineapple are balanced by the wine’s wonderful acidity. Only 3,000 bottles were produced.
Bressia Lagrima Canela 2007
Lagrima Canela means “cinnamon tear .” A harmonious blend of 70% Chardonnay and 30% Semillon, in the style of a great Burgundian, this wine exudes power and elegance. Bressia describes this wine as “a white wine for red wine drinkers”. Barrel fermented and aged for 14 months in French and American oak, it is not for the faint-at-heart. On the nose it is shockingly expressive, with honey and tropical fruits leaping to the forefront. With the first sip, a long and complicated journey begins, and seems to never end. Layers of pineapple and kiwi mingle with strawberry and buttery smoothness. Each sip seems to reveal a different flavor, and when the bottle is done you will only want to open another to continue the discovery of all this wine has to offer. The most complex white wine in our portfolio and most limited as well, with a miniscule production of less than 2,100 bottles.
Robert Parker rated this wine 91 points, saying the 2007 Lagrima Canela, is an intriguing blend aged for 14 months in new French and American oak. Light gold colored with a perfume of candle wax, pear, melon, and toasty oak, on the palate the wine is medium-bodied with well-integrated oak, dry flavors, a creamy texture, and outstanding depth and concentration. This nicely balanced effort is likely to drink well for another 4-5 years.
Bressia Monteagrelo Malbec 2008
For all the lovers of full-bodied, juicy red wines, this 100% Malbec blend will not disappoint. The Malbec grapes come from three different vineyards in Agrelo, Luján de Cuyo, ranging between 3,000 and 3,200 feet above sea level, the fruit used in this wine is extremely concentrated in flavor. Aged for 18 months in new French and American oak barrels, the Monteagrelo Malbec is an inky purple-red in color and offers black fruits such as cassis and plums on the nose balanced by chocolate, coffee and vanilla notes derived from oak aging. In the mouth this wine is full bodied and meaty with notes of ripe red fruit, cassis, toasted coffee and chocolate on the finish. Simply calls out for meat! Only 12,000 bottles were produced.
Bressia Monteagrelo Cabernet Sauvignon 2007
This is a world class example of Cabernet from Argentina, with the elegance of a French Cabernet Sauvignon but the power of a California Cabernet Sauvignon. A scant 4,700 bottles of this gem were handcrafted with the Bressia magic touch. The wine undergoes prolonged maceration and is then aged for 15 months in new French and American oak. It comes out an intense red color with purple highlights typical of the variety. On the nose there is a perfect harmony of fruit and oak, with peppery, spicy notes adding complexity. On the palate it has excellent body and chewy tannins, with a well-balanced finish. Bressia has succeeded in creating a Cabernet with a sense of terroir.
Stephen Tanzer rated this wine 89 points, saying it is red-ruby with varietally expressive aromas and flavors of redcurrant, mocha, licorice and tobacco leaf, with spicy and peppery nuances. Creamy and concentrated, but with bright acidity giving shape to the middle palate. Finishes with serious but suave tannins and very good length.
Bressia Monteagrelo Syrah 2007
One of the few great 100% Syrahs from Mendoza, this is a typical Bressia work of art, and in typical fashion the artist has crafted a mere 3,000 bottles. The wine undergoes prolonged maceration and is then aged for 15 months in new French and American oak. The result is a truly special Syrah of an intense deep red, with spicy aromas of coffee and cinnamon. On the palate it is elegant and well balanced, with a meaty, spicy undertone and a touch of white pepper and dried roses which immediately identify it as a Syrah. The search for the perfect pairing for lamb dishes has ended.
Robert Parker rated this wine 90 points, saying that the red wines begin with the 2007 Monteagrelo Syrah, Bressia’s first vintage of Syrah. It spent 15 months in a mix of new and used French and American oak. Deep purple-colored, it offers up an alluring perfume of cedar, leather, pepper, game, and blueberry. Surprisingly elegant on the palate, it has plenty of ripe black and blue fruit, spicy, savory flavors, a plush texture, good depth, and a fruit-filled finish. This nicely balanced effort will evolve for 2-3 years and offer prime drinking from 2011 to 2019.
Stephen Tanzer rated this wine 88 points, saying it is bright ruby-red, rather tight on the nose, hinting at black fruits, licorice and smoky oak. Then broad and moderately sweet on the palate, with nicely rich, pliant flavors of blackberry and licorice.
Bressia Piel Negra 2009
The skin of the famous Pinot Noir grape is known for its black-purple color; hence the name “Piel Negra” or “black skin”. This 100% Pinot Noir, highly unique among Argentine Pinot Noirs for its more “Burgundian” style, comes from high altitude, low-yield vineyards in Luján de Cuyo. It is aged for 8 months in new French oak barrels, and then for a year in bottle. Its color is a surprisingly dark, deep red with sparkling black edges. Its aromas are perfectly typical Pinot Noir aromas: red cherries, blackberries, ripe tomato and rose petals. These are then joined by notes of spices like cinnamon, rosemary and mint dancing with touches of coffee, vanilla and smokiness lent by the French oak. Despite its structure, it is very elegant and silky, with a texture that makes it a perfect accompaniment to lamb, duck and meat with hearty sauces such as Bourguignon, but also a great partner for seafood dishes with salmon, tuna, lobster and shellfish. Only 2,500 bottles were produced.
Bressia Profundo 2005
The term “profundo”, deep or profound in English, is the best way to describe this complex wine which combines 50% Malbec, 30% Cabernet Sauvignon, 10% Merlot and 10% Syrah. Aged 10 months in French oak and one year in bottle, this wine is a shining example of Bressia’s ability to achieve nearly flawless elegance and complexity in his blends. An intense, inky red in color, this wine offers blackberries, plums, eucalyptus and notes of tobacco and vanilla on the nose. In the mouth it is full bodied yet elegant, and balances ripe fruit flavors and a definite meatiness with subtle oak flavors. Perfect for any meat or game based meal, Walter Bressia’s Profundo will unfold with each sip and convince you why Bressia is one of Argentina’s most celebrated winemakers. Only 8,000 bottles were produced.
Robert Parker rated this wine 92 points, saying the 2005 Profundo was sourced from 20-year-old vines in Agrelo. Saturated purple in color, it has a complex nose of pain grille, pencil lead, scorched earth, black currant, and blackberry. More structured than the Monteagrelo cuvee, it has densely layered fruit, savory flavors, and excellent balance. It will benefit from 3-5 years of cellaring and offer a drinking window extending from 2013 to 2025.
Bressia Conjuro 2006
As spellbinding as the name suggests, the Conjuro wine is Walter Bressia’s crown jewel, and produced in the extremely limited quantities befitting such a jewel (approximately 2,500 bottles). A blend of 50% Malbec, 30% Cabernet Sauvignon, and 20% Merlot from vineyards in Tupungato, Valle de Uco, Mendoza, this wine reveals layer after layer of complexity and sophistication. The wine is aged for 18 months in new French and American oak barrels, but there is no heavy-handedness about it. Bressia has created a true miracle: a well-integrated, perfectly balanced wine that marries oak flavors of coffee and vanilla with elements of red and black fruit, smokiness, minerals and mint. Combining the best qualities of each of its grapes, this wine proves extremely versatile and pairs well with meat, poultry and richer pastas and autumnal dishes.
Stephen Tanzer rated this wine 92 points, saying that it is good, full medium ruby color. Wild, smoky aromas of blackberry, licorice, leather and flowers. Broad, lush and seamless, with a captivating restrained sweetness to the soil-driven flavors of dark berries, flowers and licorice. This big boy boasts a wonderfully fine-grained texture and expands impressively to fill the mouth. A suave and tactile blend, with no heaviness. Finishes very long, with supple tannins that will not get in the way of enjoying this wine now.
Bressia Ultima Hoja 2006
“Ultima Hoja”, a clever play on words that can mean “last leaf” or “last page”, could be Bressia’s final masterpiece, the final page in the book he has written. It is a blend of the winery’s best Malbec grapes from their vineyards in Luján de Cuyo. This is a limited edition wine with only 800 bottles produced. The blend was aged for 24 months in new French oak barrels and then stored for 12 months in the bottle. This magical wine is an intense deep red color, with purple and black highlights. It has enticing aromas of ripe red and black fruits such as plums, raspberries, blackberries and gooseberries, flanked by touches of chocolate, caramel and coffee from the fine toast of the French oak. It is a true accomplishment in the glass, with great balance, robustness and elegant full body, and its finish seems eternal. Like all the classic Malbecs, this one is great beef’s perfect partner.
The last leaf always brings happiness and satisfaction because, to reach that moment, we have gone through many others with great effort and enormous dedication . - Walter Bressia
Walter Bressia Royale Espumante 2005
This blend of 50% Pinot Noir and 50% Chardonnay is one of the finest examples of Methode Champenoise sparkling wine we have tasted outside of Champagne. The bead is gorgeous, making its way to the top of the glass as if it had a clear mission. It ends in a light mousse reminiscent of a thin foam on a latte. The color is an enticingly delicate pale gold, and the aromas could be mistaken for those of a fine Champagne: fresh baked bread, small red berries, apples, and pears. On the palate, it pleases immensely with its lemony citrus flavors, as well as more apple and some brioche hints. This delightful aperitif underwent the full painstakingly detailed Methode Champenoise process: second fermentation in the bottle, racking and disgorgement. With an artisanal creation like this, it’s no wonder they only produced 3,000 bottles.