Bodega Colome Torrontes 2009
Torrontes from Argentina, South America
This vintage has a very delicate straw color. Aromas of fresh flowers, kiwi and jasmine with citrus notes of lime and grapefruit are followed by flavors of roses, nectarine and orange zest. On the palate, there is a floral entry that is delicate, soft and coating leading to an elegant, persistent finish. Complex and graceful, this is a wonderful match for delicate fish and shellfish, Nicoise salad, polenta and Asian fusion cuisine.
The Wine Advocate - "Excellent nose of lemon, pit fruits, and tropical aromas; racy, elegant style, good depth, long."
Wine Enthusiast - "Smooth, tropical and melony, with an easygoing palate that comfortably houses green melon, lime, grapefruit and other tropical fruit flavors. The finish is mildly pithy and bitter, but overall this is a clean, well-crafted wine that genuinely captures the essence of Torrontés. "
Wine Spectator - "Very pure, with a stony edge framing the quinine, salted butter, white peach and floral notes that all weave together on the long, paraffin-tinged finish. "
International Wine Cellar - "Pale medium yellow. Orange peel and gingery spices on the nose, along with deeper honeyed and leesy qualities. Nicely concentrated but rather uncompromising, with a slightly sharp spine of acidity adding to the wine's dry impression. Shows a bit more body with air but finishes with a slightly tart edge. This might be interesting with raw shellfish, and would make an intriguing alternative for those who like very dry and affordable Alsace riesling."
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Bodega Colome Winery
Bodega Colome is nestled in the Calchaqui Valley, 2300 meters (7500 feet) above sea level, in the Argentine northwest. Founded in 1831, it is one of the oldest existing wineries in Argentina. In 2001, it was acquired by the Hess Family Estates. Those who enjoy their wines recognize in them the true taste of wines made with grapes of the highest quality and grown in the highest vineyards in the world (7218-10,207 feet above sea level) reflecting the soul of its terroir. Bodega y Estancia Colome's philosophy consists in the commitment to implement biodynamic agriculture, whose principles were outlined by the researcher Rudolf Steiner. View all Bodega Colome Wines
About ArgentinaView a map of Argentina wineries (ahr-jen-TEE-nah)
Notable FactsUnlike its Chilean neighbor, Argentina's vineyards are spread out around the country. The best known region is Mendoza, almost parallel to Santiago to the west. Mendoza contains the sub-regions of Maipu (pronounced MY-pu) and San Rafael. Grape-wise, the most important white is Chardonnay, making wine similar to California's style on the variety. Another fun white grape to try is Torrontes. Almost only grown in Argentina, Torrontes makes wines that are crisp, aromatic and easy-drinking. Some of the best versions of this wine come from the northern region of Salta, with very high altitude vineyards. As for the reds, Cabernet Sauvignon is the main grape for many wines leaving the country, but Malbec, the grape Argentinians like to call their own, makes very distinctive wines that are structured, dense and velvety. Many more varieties happily grow in the country, but for export, and consistent quality, these are the primary grapes.
About South AmericaRelated Links:
Young, organically farmed Carmenère at Chile's De Martino estate vineyard
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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