To produce the Malbec Rebon Estate Viña Cobos primary fermentation is carried out with selected yeasts in a closed 8-ton stainless steel tank with maceration for a total duration of 29 days, including 4 days of cold maceration. Refermentation with indigenous yeasts takes place for 3 months then refining for 17-18 months in 50 to 60% new French oak barriques. Not fined and unfiltered.
Situated on as southeast exposing slope in a semi-desert climate at the foot of the Andes Mountains is the Rebon Estate at around 3,3300 feet. The soils in the specific block are sandy, with a marked slope and very well drained. Furrow irrigation.
Paul Hobbs established his own winery, Viña Cobos, in 1999 and 20 years later, he continues to makes wines that are authentic expressions of the terroir from which they come. In an exploration of the different terroirs across Mendoza Paul looks for the most distinguished regions in Luján de Cuyo and Valle de Uco to produce wines that uniquely express their origins. The winery’s elegant and balanced wines are a result of meticulous vineyard farming and utmost respect for terroir. In 1989, Paul visited Mendoza for the first time. Driving over the Andes from Chile with his longstanding friend Jorge Catena, brother of the famous Nicolas Catena, he fell in love with the place, the people, but also with the potential to make great wine. He began experimenting with wild fermented Chardonnay and then with the variety that would become Argentina’s calling card – Malbec. His first 10 barrel vintage of Malbec persuaded the American press of the potential of this grape.