94 pts Descorchados
Although the alcohol in this wine is high, the warm sensation—that sweetish, even cloying or outright burning sensation—that it might produce just doesn’t exist here. On the contrary, this is a refreshing wine. It does have ripe flavors, but there’s enough acidity here as well as tannins to keep it all in balance—and for many more years to come. An excellent display of the house style. This malbec comes from a 150-year-old vineyard in the Las Compuertas zone on the northern terrace of the Mendoza River.
91 points James Suckling
Hand harvested in 25lb buckets to prevent berry damage. In the vineyard – first, after flowering, all poorly set (or formed) bunches are discarded. Then, after veraison, bunches that have not colored up sufficiently, are cut loose. The theory is that the plants should channel available energy into the best bunches only. What ultimately arrives at the winery, then goes through berry sorting. A cold maceration for 2 days takes place before fermentation begins. Post ferment maceration follows, and is maintained for roughly a week, to enable thorough tannin and polyphenol extraction, crucial for wine longevity. Once alcoholic fermentation ends, the wine is settled in new French oak
barrels for malolactic fermentation. When this stage concludes, barrels are emptied and cleaned and then the wine is kept in these same ones for 12 months. Before bottling, the wine is kept for 60-90 days in a “cold chamber” at very low temps for stabilization, before it is then bottled without filtering or fining. Finished wines remain in bottle for at least 12 more months, before being released to the market.