Vina Alicia Tiara 2014
Straw yellow color, with flashes of lemon that give the wine notes of maturity. In the mouth it is ample, unctuous, and caresses the palate, spewing harmoniously fruity notes of peach, apricot, honey. Its aromatic and gustative profile define its equilibrium. Clean and elegant, of compact structure and great precision.
93 pts James Suckling
A white from co-fermented riesling, albarino and savennieres. This is so cool. Only a few hundred cases made. Full yet fresh and lively. Plenty of mineral, slate and apple character. One of the most interesting whites from Argentina. Drink or hold.
91 pts Wine & Spirits
This wine’s refreshing citric scents mix with herbal and mineral notes in a wine with enough weight to accompany smoked fish.
87 pts Stephen Tanzer’s IWC (ST)
(a blend of 50% Riesling, 40% Albariño and 10% Sauvignon Blanc; no oak): Pale, bright straw. Aromas of citrus peel, spring flowers and lilac, plus a hint of fresh herbs; today the Albariño element is more noticeable than the Riesling. Supple flavors of citrus peel and mint are nicely framed by juicy acidity. Ultimately a wine of modest depth and length, finishing with a slightly tart edge. — Stephen Tanzer
Harvest – By hand. The grapes are placed in sm,all 12kg receptacles when the grapes have reached full maturity and richness. The harvest is performed at dawn, providing coldness to the fermentation. Winery – The 3rd grape selection takes place on fixed tables, where imperfections of every grape due to dryness, over ripeness, and damaged fruit are removed one-by-one. Vinification – The selected grapes pass thru a mechanical or manual de-stemmer, depending on the type of varietal, and afterwards the grapes pass thru a wooden hydraulic press. The pressing is soft and slow, in order to achieve a good extraction of the juice. This juice goes into stainless steel vats, which are in a chamber at 15 degrees centigrade, which is the fermentation temperature Following the fermentation racking is done and the wine remains in stainless steel vats for a period of one year. Bastonages are done periodically in order to be in contact with the wine and its fine lees. Bottling – A minor filtration is performed before bottling, in order to maintain its cleanliness.