2019 | Chateau Camou | Umbral Tinto

Wine of an intense carmine red color with ruby ​​nuances, bright and clean. Intense aromas of plum jam, strawberry, black pepper, chocolate, dulce de leche, butter. Palate with a smooth and wide entry, in the evolution a good balance of tannins, acidity and alcohol leaving a long flavor of ripe fruits, spices and chocolate.

Producer Information

Fernando Favela Vara is the founder of Château Camou, he was appointed by his Father to turn his dream into reality. They traveled the world and its wineries and after tasting a lot of wine, they decided to create Bordeaux style wines - hence their raison d’être… born in 1995 - the Gran Vino Tinto. This wine becomes gateway of Mexican wines into the wine world after being the first Mexican winery to ever win an International Grand Gold Medal in 2000 at the Concours Mondial Bruxelles. And in 2018, the first to win a Grand Gold Bacchus - also with their Gran Vino Tinto. Nestled against picturesque mountains in Cañada del Trigo, in the heart of the Valle de Guadalupe – the water in our heavenly valley has fewer unwanted minerals, the temperature is a little cooler at night, and this allows the vines to rest more than the surrounding vineyards. They also count with different types of soil – clay, a blend of clay and sand and sandy – all of these are perfect for growing different grapes. Château Camou produces age-worthy, terroir-focused wines, most notably classic Bordeaux blends as well as single varietals like Chardonnay, Cabernet Sauvignon, Merlot, Cabernet Franc, Grenache and Zinfandel. Today they have 21.5 hectares (47 acres) planted to the many varieties. Originally from Mendoza, Argentina, Sergio Heras belongs to the fourth generation of a family of viticulturists. The winery founded by his great-grandfather was destroyed in the 1952 earthquake, but his grandfather continued to produce grapes on the same property that now has vines that are over 60 years old. As was natural, he followed the family vocation and has a degree in oenology from the Juan Agustín Maza University in his hometown. He worked as a wine technician at the Argentine wineries Bodega Peñaflor and Bodega Ruca Malen, and as an operator at the Victoria Alps Winery in Australia. Back in Mendoza, he was a winemaking technician at Bodegas Catena Zapata and winemaker at Bodega Familia Cassone, where he gained valuable experience in microvinification and microvinification techniques. oxygenation. Later he was a winemaker at Bodegas y Viñedos La Esperanza. At once creative, methodical and meticulous, during his time at Château Camou he has overseen the winery's ongoing renovation, especially cleaning and testing to ensure the absence of harmful microorganisms.

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