Almarada Cabernet Sauvignon 2023
The vineyard is located 950 meters above sea level in La Arboleda, Mendoza. The soil was formed by wind erosion from a lake during the Mesozoic era that later disappeared. Finetextured, alluvial, deep soil without gravels or pebbles. To complement the soil, the vineyard boasts a temperate climate, with great thermal alteration during the months of veraison. It is during this time that bunches are selected and again after the harvest in the winery, before de stemming and crushing. The alcoholic fermentation takes place in steel tanks, following maceration and takes roughly 4/6 days. Since the maceration temps are cool, cultured yeasts have to be used for the ferment (wild yeasts die at cool temps). At the beginning of the fermentation, wine is pumped over as many times as possible in order to achieve a rapid multiplication of the yeast colony. Following this process, the pumpovers are reduced. Then, wine is macerated for 7-8 days with the tank at full capacity. Fruit is then pressed after racking. Once settled, wine is goes into 100% French oak barrels (medium plus toast) for 3-4 months and no racking occurs during this time. Wine is later blended and filtered by a tangential filter, before being bottled, a tiny sulfur adjustment is made pre-bottling.
“Spiced dark-fruit character with ripe currants, baked cherries and hints of dried herbs. Medium-bodied, juicy and a little fluid on the palate with a fruity, medium-long finish. Drink now.”
88 Points – James Suckling
“Aromas of grilled bell pepper rise from the glass. Earthy flavors dominate the palate, with enough red fruit to provide an easygoing finish. Best Buy.”
88 Points – The Wine Enthusiast
Cabernet Sauvignon of Tupungato has a special characteristic, since it is unique in the market, showing a great balance of its aromas and not losing its own idiosyncrasy. It is not purely pyrazine although it has pyrazines and is very fruity, it is about reflecting its full potential in the glass. Compared to Malbec, irrigation of Cabernet is somewhat more frequent in certain phases of berry development. Special care has to be taken to ensure that the sugar ripeness is slowed down as the physiological ripeness of this grape in this area has a tendency to develop quickly sometimes creating a gap between flavors ripeness and sugar ripeness. Antonio is looking to produce a wine that speaks to the vineyard from which it came – one that expresses forward fruitiness, with great aromatics and balance. Cabernet Sauvignon is so overlooked in Mendoza, but without good reason – especially when you consider high quality bargains like this.
