Produced with grapes grown in vineyards in desert like conditions between 750 - 1,300 meters altitude in  the prestigious Valle de Uco and Luján de Cuyo in Mendoza.

The wine is fermented in closed stainless steel tanks then aged for 9 months in French and American oak barrels, 10% of which are new.

Paul Hobbs first visited Mendoza in 1989. He fell in love with the place, and decided to stay. He worked in wineries, experimenting with chardonnay fermented with wild yeasts and malbec. His first small batch of malbec received great critical acclaim and was part of the wave that established Argentine malbec in the wine world.