The 2016 Tito Zuccardi is a slightly different blend from past years, and in this cold vintage, it is 80% Malbec with 15% Cabernet Sauvignon and 5% Ancellotta. It fermented in concrete vats with indigenous yeasts, and 40% of the wine was put in used 500-liter French oak barrels while the rest remained in concrete. This is still too young and has more Cabernet character, and it feels a little marked by its élevage, relatively speaking, compared with other wines, because it's not really oaky. The palate is austere, chalky, linear, without any fat, lean and with a dry finish. It can develop nicely in bottle. 25,000 bottles produced. It was bottled in December 2017.
93 points, Luis Gutiérrez, Wine Advocate (Issue # 237 - Jun 2018)
Bright ruby-red. Lively aromas of cassis, black cherry and licorice. At once dense and fine-grained, conveying a youthfully medicinal character as well as a hint of wildness to its dark berry flavors. Finishes with building tannins--spicy, long and adamantly dry in a European way. Zuccardi told me that he may acidify his wines in the hottest years but not in 2018, 2016, 2015 or 2014.
91 points, Stephen Tanzer, Vinous (Jul 2018)
A cool and linear red with a very fresh and dense palate. Medium body, bright and contemplative. This is a co-fermentation of malbec, cabernet sauvignon and ancellotta. Drink now.
91 points, James Suckling (Apr 2018)