Vina Alicia Las Compuertas Malbec 2009
These are purple colored wines that are alcoholic, capable of aging very well, possessing a hint of sweetness and spices. Given time, they open up to complexity and depth of aromas. A combination of fresh fruit, sugar and subtlety, and even some touch of stone and minerals can be found. Moka, fig, honey and sour cherries. The taste is precise and forceful, filling the mouth with elegance.
88 pts Stephen Tanzer’s International Wine Cellar (NM)
It has a crisp blackberry and briary scented nose with hints of cedar and dried Provencal herbs. The palate is medium-bodied with supple tannins on the entry. It is very tight at the moment: tightly coiled towards the licorice-tinged finish, which needs more flesh, although that should come with time.
92 Argovino september 2013
A malbec that captivates in every way, starting with the limpid fuchsia color that seems to slip effortlessly around the glass. Even from a few feet away, the wine sends aromas of butterscotch and sandalwood in every direction. It enters the mouth soft and inviting, spreading rich blueberry jam with occasional spikes of tangier blackberry flavor, and then just lasts and lasts…
This is manually performed, using 12 to 14 kilo plastic cages, to ward against berry damage and protect from contamination. At this stage, two bunch selections have been practiced: the first after flowering and the second when the fruit colored, to discard misshapen, imperfect or insufficiently colored bunches. Only the better exposed, fully ripe and sunkissed berries are harvested. Upon arrival at the winery, the third selection of fruit bunches is carried out manually over special tables to separate immature grapes, dry or withered, before proceeding to remove stems. This operation is performed by a machine placed across the opening of the fermentation vessel. A cold maceration is allowed for two days before the onset of fermentation. Only then does alcoholic fermentation begin, thanks to the region’s natural yeasts that bestow terroir character. An extensive maceration follows to enable thorough tannin and polyphenol extraction, crucial for wine longevity. During fermentation 2 to 3 daily mixings are made, with squeezing, to favor transference of these elements to the wine. All these operations are done in a very careful, gentle way. Once alcoholic fermentation ends, the wine is set in new French oak barrels for malolactic fermentation. When this stage concludes, casks are cleaned and wine is kept in the same ones for 12 more months.