Price:  £37.95 | Case Rate: £35.99
Ex Tax: £31.63

Achaval Ferrer - Quimera 2015


  • Country: Argentina
  • Wine Region: Mendoza
  • Wine Maker: Roberto Cipresso
  • Grape: Malbec Blend
  • Grape Percentage: 50% Malbec, 24% Cabernet Franc, 16% Merlot, 8% Cabernet Sauvignon and 2% Petit Verdot)
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
  • Best To Drink: 2015 - 2019
Duty/Vat Paid
WA: 93 (2013) VS: 89+ (2013) JR: 16 (2012) WS: 90 (2013) JS: 93 (2012)

Wine tasting notes

Expressive flavors of black cherry, raspberry, violets, and cedar, Quimera is complex, layered and rich. A Blend of 40% old vine Malbec from Medrano and from Luján de Cuyo, 22%, Merlot from Tupungato, 20% old vine Cabernet Sauvignon from Medrano and from Tupungato, 14% Cabernet Franc from Tupungato and 4% Petit Verdot. The average yield per plant was less than two pounds, equivalent to 1.3 tons per acre or 18 hectoliters per hectare.

Winery Information

Achaval Ferrer

Mendoza based Achavel-Ferrer, described by Jamie Goode as Argentina's most impressive producer was founded in 1998 by a group of Italian and Argentinean friends who all shared a dream to make world-class wine. Their vision was to focus on vineyard practices in order to create fruit that expresses the land. The iconic wine maker and shareholder Roberto Cipresso is a committed terroiriste, he is certain that the land itself is of paramount importance when compared with wine making decisions. The.. read more

Expert Reviews

Wine Advocate/Robert Parker (2013)93 pts

Sourced from a diversity of places in the province of Mendoza, the 2013 Quimera is a blend of different red grapes, a mixture that is more or less constant across vintages, 50% Malbec, 24% Cabernet Franc, 18% Merlot, 8% Cabernet Sauvignon. The wine matures in brand new French oak barrels, but in 2013 the change is about the size of the barrels that was the result of an internal investigation they have been conducting in the winery. In 2011 they started experimenting with different sizes but from the same cooper. They bought larger and smaller barrels and they were surprised that smaller barrels gave more expressive fruit, so they started using 160-liter oak barrels. I had never heard this before, and in fact Santiago Achaval tells me this has not worked with his wines from California, but in Achaval-Ferrer half of the barrels are now 160-liter! The barrels work well up to three uses, and he thinks it's because the juicy wines from Mendoza have a stronger demand for aeration and the wine benefits from a higher ratio of wood-to-wine because of how much oxygen the wine demands. The nose has no trace of wood, and it's eminently floral. The palate has electric acidity, acid strawberries, it makes you salivate, makes you long for the next sip. Simply delicious. The best Quimera I've tasted. The wine will not be released until March 2016.

Vinous/Antonio Galloni (2013)89+ pts

Bright ruby-red. Cool, medicinal aromas of blueberry, menthol and fresh herbs, plus a whiff of leather. Densely packed, intense and youthfully tart; this blend will need time for its acidity to harmonize. Slightly herbal and medicinal throughout but with good density to its cherry and licorice flavor. An adamantly dry style, relying more on its strong acidity than dusty tannins for structure and staying power. This will merit 90 points if it loosens up with time in bottle. (2012)16 pts

Tasted Feb 2015 - Silver medal winner. 50% Malbec, 24% Cabernet Franc, 16% Merlot, 8% Cabernet Sauvignon, 2% Petit Verdot. RS 1.02 g/l. 100% in first-use French oak for 12-14 months. Appetising nose but rather a raw, green finish alas. Just a bit too austere and tart to get a gold.

Wine Spectator (2013)90 pts

An exotic style, with effusive notes of dark chocolate to the flavors of dark plum and dried raspberry. Hints of paprika show on the finish, along with some cedary accents. Malbec, Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot.

James Suckling (2012)93 pts

There's a minerality and intensity to this wine with limestone and salt. Full-bodied yet so refined. Sexy and beautiful. Mostly malbec with cabernet franc, merlot and a bit of petit verdot. Drink or hold.

Vinification Notes

The winemaking team worked in the vineyards in search of different aspects for each variety. These were thought of as parts of a complex wine, in such a way that the total is more than the sum of the parts. The location of the vineyards, the age of the plants, the viticultural program and the irrigation schedules, all worked towards the same goal. Once in the winery, each variety underwent primary fermentation in a small tank. The early blending is a risky practice, but helps towards a seamless integration of the varieties, a ntegration of the varieties, a wine with only "one soul". The result is a wine that is not just the sum of three varietals, but another milestone in the search of an ideal. That is the explanation of the Quimera name: an impossible goal, but one worth working for. Primary fermentation was performed in small tanks. The wines were then pressed and blended Quimera underwent malolactic fermentation in French oak barrels, 40% new and 60% one year old.