Algodon Mansion Façade: Before & After

Wow, we have come a long way!  These are a few photo comparisons of Algodon Mansion, and the “before” shots are what the mansion looked like before we began any of our construction.  Other than having said that, I think the photos speak for themselves!

 

  

 

 

We’re having a professional photographer come in for some more shots soon, so I’m really looking forward to showing you the “before & afters” of the interiors- suites, Chez Nous, etc.  You won’t want to miss it.
-Scott Mathis

Algodon Wine Estates Tennis Update!

We recently picked up this bit of nostalgic memorabilia form Jose Luis Clerc’s championship days as one of the world’s top tennis players.  This racket was a line of Pro Kennex “Pro Ace” tennis rackets that was endorsed by Jose Luis back in the day, and I think it will look great on display in Algodon Wine Estates’ tennis clubhouse.

As you can see from the other photos, our tennis courts are coming along nicely.  Some more of the nets have gone up…
 

This next one is a photo of me with Clerc, the legend himself, who is pointing at me because he just beat me 6-1-6-0 in tennis earlier in the day!

We’re getting closer to our Championship Tennis Center vision!  One step at a time!

-Scott L. Mathis

Algodon Food, Algodon Wine Update

I am very excited to tell you about Chez Nous’ Algodon Black Label Burger.   It’s dynamite!  Truly.  In fact, it’s worth the trip down to Buenos Aires for this meal alone.  The burger is made using only the highest quality of Certified Black Angus Tenderloin and braised lamb, and includes a very special whisky sauce that is extraordinary.  You have to taste it for yourself.  Algodon Mansion’s Executive Chef Antonio Soriano has done a terrific job with this (as he has with the rest of the menu), and our Black Label Burger is very appropriately named.

At Algodon Wine Estates, Senior Wine Advisor Marcelo Pelleriti has submitted his latest report on our vines since his last recent visit.  Among other things, Marcelo said that the recent work done on the vineyard is really starting to show and that the vines are looking great.  They’ll soon begin the maturity analysis for our white varieties; Semillon, Chenin and Chardonnay.  Our team is also beginning the micro vinification preparation for our 2010 Chardonnay.  Very exciting.

- Scott Mathis

Marcelo Pelleriti

While in the office the other day, we were discussing the significance of the awards won by the newest addition to Algodon Wine Estates’ wine panel, Senior Advisor Marcelo Pelleriti.  His wines have received several ratings in the 90s (some as high as 98) from Robert Parker’s The Wine Advocate.  For those of you who don’t know, Robert Parker is arguably the most influential wine critic in the world.  His newsletter, The Wine Advocate, is a bimonthly publication whose published ratings dramatically affect prices and demand for the wines it reviews.  In fact, according to this website: 

“Robert Parker's influence on fine wine prices cannot be overstated. As one observer once noted, ‘When Robert Parker spits, the world listens’. Historically the wines that Robert Parker gives high scores to, particularly scores over 90 points, tend to be the wines that show the biggest increase in value. Many Bordeaux producers now wait for Parker's ratings before setting the release price of their wines.”

In addition to working with us, Marcelo also serves as Enologist to Bodega y Viñedos Monteviejo and he produces several wines related in some way to the celebrated Clos de Los Siete (including Clos de Siete) in Mendoza.  I mention this of course, because in addition to the wines in France that he received high marks in the 90s for, several of his Mendoza wines received comparable marks in the 90s as well. 

Marcelo has mentioned that he feels our Bonarda in particular can someday amount to being rated “among the best in the world”.  Yes, in the world.  Given the often praised soil quality of Cuadro Benegas (where we are located), and Marcelo’s remarkable resume, I don’t hesitate to think that he may very well be the one to get us there.

-Scott Mathis