2023, Matías Riccitelli 'Old Vines from Patagonia Bastardo, Matías Riccitelli Wines
Tim Atkin MW 94 (2025)
EDKA Rating 8/10
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At a glance
- Grape
- Bastardo 100%
- Region
- Patagonia, Argentina
- Alcohol
- 13.00%
- Body
- Light to medium
- Acidity
- High
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Long (10-20 yrs)
- Pairs with
- Poultry & Pork, Risotto, Cheese
Why this wine
Bastardo is Trousseau under a Portuguese name, a grape almost nobody plants outside the Jura and the Douro, growing on old vines in Patagonia — as far south as commercial viticulture goes. Pale, savoury and light-framed. There is genuinely nothing else like this.
Our advantages:
Description
How it tastes
A refined, light-bodied red showing wild red-berried fruits, subtle minerality, and hints of floral spice. Refreshing, silky, and long on the finish. Expressive notes of wild strawberries, red cherries, and fresh herbs complemented by floral hints and subtle minerality. Elegant and refined, offering bright red fruit, spice, and earthy tones with silky tannins. 30% of the grapes were fermented as whole bunches in small French oak vats with indigenous yeasts at 26–28°C. The wine aged for eight months in French oak before bottling, unfiltered and unfined, preserving purity and texture. Contains sulphites. Information provided to the best of our knowledge at time of publication and subject to change by vintage.
The producer
Founded in 2009 by Matías Riccitelli — son of the legendary Argentine winemaker Jorge Riccitelli — the winery is based in Lujan de Cuyo, Mendoza, and encompasses 50 hectares spread across three premium vineyard sites. Matías brings international winemaking experience and a dynamic, terroir-driven approach, crafting expressive wines that showcase Argentina's diverse landscapes. His *Old Vines from Patagonia* series revives forgotten varieties from ancient vineyards, combining minimal intervention with a contemporary, artisanal touch.
Food and drinking
Good with poultry & pork, risotto and cheese. Drinking well now, with a decade or more ahead of it. Serve at 14–15°C.