Viña La Joda 'Ajayu' Carmenere, Aconcagua Andes, Chile 2021
Vino La Joda is the project of winemakers Jorge Carrancá and Daniela Meruvia, who founded their estate in the Aconcagua Valley in 2016 after meeting while working in Colchagua. Based in the Cajón de San Francisco de Los Andes, they farm and vinify with minimal intervention, working closely with a tight network of local growers. Ajayu — Aymara for "soul, spirit, energy, and strength" — is named and labeled in tribute to Andean carnival tradition, and stands as the more serious, barrel-aged expression in the house's otherwise playful lineup.
- WINEMAKER: Jorge Carrancá and Daniela Meruvia.
- FARMING: Organic practicing Farmed with minimal intervention, limited to sulfur in the vineyard and small doses of sulfites in the cellar
- VARIETY: 100% Carmenère.
- TERROIR: Fruit is sourced from the Aconcagua Andes D.O. within the greater Aconcagua Valley, high in the Andean foothills.
- VINIFICATION: Grapes are hand-harvested in two separate passes at different stages of ripeness to build complexity. The wine is made on a human scale, with a 20-day maceration and gentle punch-downs (pisoneos).
- AGING: Aged one year in 10-year-old neutral barrels, followed by one year of bottle aging prior to release; unfiltered.
- TASTING NOTES: Deep violet in color. Chocolate-covered cactus and succulents, tamarind, coffee, and poblano pepper, layered over the variety's characteristic white pepper spice; fresh, long, and persistent on the palate, with silky tannins.
- FOOD PAIRINGS: Mole-style dishes, grilled meats with smoky or chile-forward sauces, or aged cheeses that can stand up to its spice and structure.
Viña La Joda 'Ajayu' Carmenere, Aconcagua Andes, Chile 2021
Vino La Joda is the project of winemakers Jorge Carrancá and Daniela Meruvia, who founded their estate in the Aconcagua Valley in 2016 after meeting while working in Colchagua. Based in the Cajón de San Francisco de Los Andes, they farm and vinify with minimal intervention, working closely with a tight network of local growers. Ajayu — Aymara for "soul, spirit, energy, and strength" — is named and labeled in tribute to Andean carnival tradition, and stands as the more serious, barrel-aged expression in the house's otherwise playful lineup.
- WINEMAKER: Jorge Carrancá and Daniela Meruvia.
- FARMING: Organic practicing Farmed with minimal intervention, limited to sulfur in the vineyard and small doses of sulfites in the cellar
- VARIETY: 100% Carmenère.
- TERROIR: Fruit is sourced from the Aconcagua Andes D.O. within the greater Aconcagua Valley, high in the Andean foothills.
- VINIFICATION: Grapes are hand-harvested in two separate passes at different stages of ripeness to build complexity. The wine is made on a human scale, with a 20-day maceration and gentle punch-downs (pisoneos).
- AGING: Aged one year in 10-year-old neutral barrels, followed by one year of bottle aging prior to release; unfiltered.
- TASTING NOTES: Deep violet in color. Chocolate-covered cactus and succulents, tamarind, coffee, and poblano pepper, layered over the variety's characteristic white pepper spice; fresh, long, and persistent on the palate, with silky tannins.
- FOOD PAIRINGS: Mole-style dishes, grilled meats with smoky or chile-forward sauces, or aged cheeses that can stand up to its spice and structure.