Amalaya Malbec 2015
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Robert
Parker -
Wine
Spectator -
Wilfred
Wong
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Decanter
Impressive purity of perfumed fruits, with blackcurrants, boysenberries, cherries, plums and leafy notes. Very expressive mouth, full, juicy and fresh with polished fine tannins, high structure and pure black fruits. Refined, distinctive with a lovely personality.
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Robert Parker's Wine Advocate
The entry-level wine is called 2015 Malbec, even if it still has some 10% Tannat and 5% Syrah in the blend. 2015 saw 140 liters of rain, healthy grapes and good levels of acidity. The grapes come from seven-year-old vines that yielded 9,000 kilos per hectare, 100% from estate grapes. The grapes fermented with neutral yeasts after a four-day cold soak with a total maceration of some 20 days. 25% of the volume matured in used French oak barrels for ten months, while the rest was kept in stainless steel with fine lees. There is a smoky character that I believe comes from the skin of the grapes, which have a high impact from the sun—as with the higher altitude, the rays are much stronger and make grapes develop thicker skins. It made me think of a red from the Northern Rhône, mixing violets, bacon fat and great spiciness. They have replaced Cabernet by Tannat, and I think it has helped remove the herbal aromas and given more character to the blend. The palate is medium-bodied with great freshness and intensity, terribly tasty. This is so easy to drink, it can be dangerous... One to buy by the case, and great for by-the-glass.
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Wine Spectator
A fleshy red, with concentrated blackberry and dried blueberry flavors supported by fresh acidity. Mineral and dark chocolate notes linger with hints of white pepper on the finish. Drink now through 2020.
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Wilfred Wong of Wine.com
The 2015 Amalaya Malbec is more than just a fruit bomb—many oenophiles think of this well-known Argentine grape variety merely as being able of producing a fruit-forward wine. This example does an excellent job of balancing ripe fruit, dried leaves and sweet oak in its flavors. Its soft finish pairs it well with grilled short ribs. (Tasted: March 22, 2017, San Francisco, CA)
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Celebrated for its bold flavors and supple texture, Malbec has enjoyed runaway success in Argentina since the late 20th century. The grape originated in Bordeaux, France, where it historically contributed color and tannin to blends. A French agronomist, who saw great potential for the variety in Mendoza’s hot, high-altitude landscape, brought Malbec to Argentina in 1868. Somm Secret—If you’re trying to please a crowd, Malbec is generally a safe bet with its combination of dense fruit and soft tannins.
The Salta region in northern Argentina is home to world’s highest vineyards. Near the town of Payogasta, the Colomé Altura Máxima vineyard is planted at 10,206 feet in elevation.
Salta is part of the Calchaquí Valley, which benefits from more than 300 days of sun per year, subjecting its vines to considerable ultraviolet radiation. The valley experiences strong high altitude winds, even in the “lower” vineyards, which are planted at 5,413 feet. Because of these elevations and resulting extreme conditions, vines produce lower yields and thicker-skinned grapes, resulting in concentrated, aromatic and well-structured wines.
In a truly unique region, the highly aromatic variety, Torrontes, thrives; intense sun exposure allows full ripening, while cooling winds maintain the grapes’ acidity levels and phenolic balance.
Malbec, Cabernet Sauvignon, Bonarda, Syrah, and, particularly, Tannat have the most potential among reds.
Upscale hotels, beautiful colonial architecture, a majestic Andean backdrop and impressive food and wine make the area attractive among tourists as well.
Salta is the fourth most important Argentine wine-producing region after Mendoza, San Juan, and La Rioja. Its oldest vineyards were planted in 1862.