Don't worry, the "smoked" part refers to the barrels not the grapes, so no, they're not trying some clever marketing to get you to buy a batch of grapes that were tainted by smoke from wildfires like they've had in Australia and California in recent years. The "smoked" name comes from the unique smoking process that Dona Paula uses on the barrels which gives the wines aged in them aromas and flavors similar to traditional Argentinean barbecue (asado). And we must say the results are equally unique and delicious.
Aromas of dense black fruit, coffee, and vanilla bean and the meaty texture and flavor profile are balanced by a fine acidity level and satiny, slightly smoked tannins. A blend of 60% Cabernet Sauvignon, 30% Malbec, and 10% Bonarda.