Argentina Flashcards
Achaval-Ferrer
After a series of high scores for its three single-vineyard Malbec wines,Achaval-Ferrer achieved cult-like status among collectors.
Wines:
Finca Mirador 100% Malbec; Finca Bella Vista 100% Malbec, Finca Altamira; Quimera Bordeaux Blend.
Style: Achaval-Ferrer seeks out ungrafted old vines and reduces yields to achieve concentrated flavors. The winemaking team minimizes temperature control during fermentation, avoids pre- and post-fermentation maceration, refrains from adjusting acid, and bottles the wines without filtration.
Altos Las Hormigas
Mendoza, Lujan de Cuyo.
Altos Las Hormigas is a collaboration between two Italians, entrepreneur Antonio Morescalchi and influential winemaker and consultant Alberto Antonini.
- The vineyard sits at 2,600 feet above sea level.
All estate fruit is hand-harvested and hand-sorted, then delivered to fermentation vessels by gravity. Natural yeasts are used for fermentation, and punchdowns are manual. The top wines are aged in untoasted 3,500-liter foudres after fermentation in concrete.
Bodega Aleanna El Enemigo
Bodega Aleanna is a joint venture between historian Adrianna Catena, daughter of Nicolás Catena and Alejandro Vrgil (winemaker).
El Enemigo Malbec (Valle de Uco IG): 89% Malbec, 6% Cabernet Franc, and 5% Petit Verdot sourcedfrom Gualtallary. Inaugural vintage 2008.
- For the top wines, fermentation takes place inbarrels, with 30% whole bunches. Cold maceration proceeds for 5 days, and the average length of maceration is 23 days. Fermentation is temperature controlled at about 70 degrees Fahrenheit. Some wines are aged in 100-year-old foudres that were re-toasted and reassembled in Mendoza.
Bodega Catena Zapata
- Catena Zapata keeps alldestemmed fruit whole to extend fermentation times. Top wines are fermented with indigenous yeasts and bottled unfined and unfiltered, with fermentations taking place in new French oak barrels ranging from 225 to 500 liters in size.
