In the dynamic world of Argentinian wine, Achaval Ferrer’s Quimera has become the exemplar of a masterful blend, using meticulous, skillful oenology to create an outstanding wine. Under the direction of visionary winemaker Gustavo Rearte, the crafting of Quimera is a constant journey toward perfection.
The art of the blend
When it first released Quimera, Achaval Ferrer was already earning international recognition with its world-class Mendoza Malbecs, from ungrafted vines on centuries-old farms. The 2000 vintage was the debut of Quimera, an exceptional Bordeaux blend.
Named after the chimera of Greek myth, the wine embodies the beast’s two famous qualities. First, it is a combination of distinct elements – in this case Malbec, Merlot, both Cabernets and Petit Verdot. But more importantly, it symbolises an unending pursuit: the winemakers’ search for perfection, year after year.
Quimera is made with methodical precision in three stages: first the selection of the ideal vineyards and plots, then the fermentation of each individual variety and parcel selection, and finally ageing in barrels made of French oak from the forests of Allier, Tronçais and Vosges.
Achaval Ferrer winemaker Gustavo Rearte
Finding the perfect balance
‘Once alcoholic fermentation is complete, a journey of discovery and creation begins,’ explains Rearte. ‘Every parcel brings its own character, and the essence of Quimera resides in this detailed blending process.’ Quimera 2021 combined grapes from 19 different parcels across eight different districts in Luján de Cuyo
