There is a change in the air at Hacienda Monasterio under winemaker Peter Sisseck who has declared the era of high alcohol over. The chalky soils where the vineyards of Hacienda Monasterio are located have no difficulty making powerful wines, but harnessing the terroir to create balanced wines requires a tremendous effort in the vineyard matching yields to vintage. Organic farming, followed by a strict selection of fruit, certainly helps. In the cellar, Peter has started employing increasingly higher proportions of stems, is moving towards a more gentle maceration, and is utilizing more larger and well-seasoned French oak barrels. The cuvée, formerly called Crianza, is a blend of Tempranillo with about 10-15% Cabernet Sauvignon and smaller portions of Merlot and Malbec.
