Gabriel Dvoskin worked as a journalist for 15 years living and traveling throughout Asia and Europe. While overseas, he fell in love with world of wine, eventually working as a vineyard hand in Burgundy and the Rhone and exploring the great wines of Europe. In 2010, he came back to his native Argentina, setting up shop as Canopus. Gabriel works 15 hectares in total, 12 owned and 3 rented. His production is certified organic with biodynamic certification coming in the near future. In the winery, vinifications are with native yeasts in a variety of vessels depending on the wine. The aging is done in used barrels, foudres and amphorae. Sulfur is only added at bottling and kept below 40 ppm’s in total. No other products are used. Gabriel’s goal is to make cool-climate wines that show precision, purity and depth of flavor.
When Gabriel came back to Argentina, he knew he wanted to find a cold vineyard area with calcareous soils. He settled on El Cepillo, part of the province of Mendoza, located in the southern section of the Uco valley. The soils here are unique, as the calcium carbonate is layered throughout the soil strata. The area sees frosts in both spring and fall. The marginal climate has attracted many wineries from outside the region looking to make bright, fresh wines.
Pintom Pinot Noir comes from northwest and southeast-facing vines planted by Canopus in 2010. After a harvest by hand, the first grapes to come in are de-stemmed and kept whole berry with fermentation started via a pied de cuve in macrobins; the rest of the grapes are fermented whole berry in concrete, and the wine is raised in neutral 225-liter French oak barrels. The wine is bottled without fining or filtration and 30 ppm’s sulfur total.
Malbec de Sed comes from 2 vineyards planted in 2010, with some of the fruit provided by a local/friend grower Javier Martini. After a harvest by hand, the grapes are de-stemmed and left whole berry to ferment in concrete tanks with a short maceration of 7 days. The wine is then raised in concrete and bottled without fining, filtration, and 49 ppm’s of total SO2
Pintom Rosado Subversivo comes from northwest and southeast facing vines planted by Canopus in 2010. The first grapes are harvested by hand, direct pressed and left to ferment. The last ¼ or so of the harvested grapes are left whole cluster and put into mesh bags that are deposited into the fermented juice and left to infuse the wine for 6 months in concrete. The wine is bottled without fining, filtration and 30 ppm’s of SO2 total.
Pintom Pet Natcomes from north-facing, younger vine Pinot Noir. After a harvest by hand, the grapes get a few hours of skin contact and are then pressed and fermented in concrete with native yeasts. The wine is bottled with 15 grams of sugar a la methode ancestral or petillant naturel.