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The wine is stainless-steel fermented for approximately 22 days, then transferred to 98% new French Allier and 2% American Oak barrels, where it undergoes malolactic fermentation. It is then aged for 14 months. The wine is lightly fined, and then bottled unfiltered.
"The 2006 Allende has a boisterous bouquet of macerated red cherries, mango sorbet, marmalade and balsamic vinegar. It demonstrates fine delineation and vivacity. The palate is medium-bodied with fleshy ripe tannins: a generous, heart-warming Allende that probably does not quite deliver the complexity on the licorice and spice-tinged finish. Drink now-2020."
The Wine Advocate
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