🇦🇷 Marcelo Pelleriti Blend of Terroir 2019

Mendoza, but make it couture: one bottle stitched together from multiple top sites, with zero interest in being “easy.” If you like your Malbec with backbone, texture, and a little attitude, congratulations, you just found your new red.

Wine Description

Blend of Terroir is Marcelo Pelleriti doing what he’s famous for: pulling a serious red out of Mendoza’s contrasts, then making it feel seamless. This 2019 is built from multiple plots across La Consulta, Altamira, and Agrelo, blended as a “best-of” snapshot of place. 

Pelleriti’s calling card is precision with swagger, and this wine leans into that vibe with micro-winemaking in 225L French oak, cold maceration, and an 18-month French oak aging program (10% new). It’s not trying to be cute, it’s trying to be unforgettable. 

Vine-to-Table: Meet the Winemaker

Marcelo Pelleriti is a Mendoza-born winemaker with deep Bordeaux mileage, and his résumé includes a perfect 100-point Robert Parker score for Château La Violette 2010 in Pomerol. He’s also associated with “micro-vinification” as a signature approach, which tracks perfectly with how this wine is made. 

The Vibe 

Dark, polished, and quietly loud. This is the kind of red you open when you want the table to feel a little more expensive, even if dinner is delivery and you’re wearing sweats that have seen things.

What it tastes like 

Round and structured, with spice up front and dark-fruited depth as it opens, plus that chewy-but-fine tannin feel that makes you keep sipping. Expect a mix of berry energy with a warm, oak-kissed frame and a long finish. 

Pairing + When to drink it 

Give it steak, lamb, or anything charred and salty that deserves a real red beside it. Drink now with a decant if you want the full glow-up, or stash it a couple years if you like your tannins calmer and your texture even smoother.

Quick Specs 

• Producer: Pelleriti Priore 

• Winemaker: Marcelo Pelleriti (Winegrowers listed: Marcelo Pelleriti & Miguel Priore) 

• Region/Appellation: Mendoza, Argentina (plots include La Consulta, Altamira, Agrelo) 

• Grapes: Malbec (dominant) with a co-fermented Cabernet Franc + Malbec component (exact Cabernet Franc % not specified) 

• Vintage: 2019 

• Winemaking/Aging: Micro-winemaking in 225L French oak barrels; 10–15 days cold maceration at 8°C; barrel rotation and hand pigeage; aged 18 months in French oak (10% new) 

• ABV: 14.6% 

• Bottle size: 750 ml

Critic Reviews

• James Suckling, JamesSuckling.com: 96 points (reviewed vintage: 2019, date: Feb 03, 2024)
  Excerpt: “A fresh and linear wine with lots of presence…” 

• Jesica Vargas, Wine Enthusiast: 93 points (reviewed vintage: 2019, issue date: 5/1/2025)
  Excerpt: “Round and balanced… a blend of Malbec and Cabernet Franc…” 

FAQs

Q: Why is it called “Blend of Terroir” and what’s Marcelo Pelleriti blending exactly?
A: The producer frames it as a single wine built to express Mendoza’s diversity, by selecting components from different plots and dialing the blend in from a large pool of samples. For the 2019, the blend pulls from La Consulta, Altamira, and Agrelo. 

Q: What’s the actual 2019 breakdown of the Blend of Terroir components?
A: The tech sheet lists 50% Malbec from La Consulta, 20% co-fermented Cabernet Franc and Malbec from Altamira, 20% Malbec from Agrelo, and 10% Malbec from Altamira. It’s basically Mendoza as a mixtape, assembled with receipts. 

Q: What does “micro-winemaking in 225L French oak barrels” mean for this bottle?
A: For this wine, the producer specifies a micro-winemaking method using 225L French oak barrels, plus cold maceration at 8°C for 10–15 days and hand pigeage. Translation: small-format, hands-on extraction with an oak-built structure from day one. 

Q: What’s a legit fact about Marcelo Pelleriti that actually matters?
A: He received a perfect 100-point Robert Parker score for Château La Violette 2010 in Pomerol, and that accomplishment is repeatedly cited as a landmark for an Argentine winemaker working in Bordeaux. That same micro-vinification obsession shows up in how this wine is made. 

Q: Why does Mendoza pull off structured reds without tasting cooked?
A: Big day-night temperature swings are part of the cheat code in high-elevation areas, helping grapes ripen while preserving acidity and aromatic freshness. Wine Enthusiast notes that parts of Argentina’s Uco Valley can see diurnal swings up to 55°F during the high growing season.