Nieto Senetiner Don Nicanor Blend 2007

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Nieto Senetiner Don Nicanor Blend 2007 Front Label
Nieto Senetiner Don Nicanor Blend 2007 Front Label

Product Details


Varietal

Region

Producer

Vintage
2007

Size
750ML

ABV
13.5%

Your Rating

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Somm Note

Winemaker Notes

A blend of 33% Cabernet Sauvignon, 34% Malbec and 33% Merlot aged for one year in oak barrels. It's a wine with a very neat profile.

Purple red in color with violet and bluish hues. Red fruits and prunes are the dominant aromas that complement the smoky scents delivered by the French oak barrels and add complexity to the wine. In the mouth there is great personality, good body and structure.

Professional Ratings

  • 90
    This classic Mendocino blend of cabernet, malbec and merlot delivers tremendous ripeness. The flavors of black cherries fill the mouth with their juicy warmth while the tannins are still youthful and untamed. Give it time or a rare steak.
Nieto Senetiner

Nieto Senetiner

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Nieto Senetiner, South America
Nieto Senetiner  Winery Image

Nieto Senetiner is one of Mendoza’s oldest wineries, founded in 1888 when Italian immigrants planted the first vineyards in Vistalba, a sub-region in Mendoza’s primera zona Luján de Cuyo. Since then, Nieto has produced exceptional wines from classic Argentine varietals that thrive in the unique, high altitude terroir of the Andean foothills. 

Sourcing fruit from its three long-standing estate vineyards in Luján de Cuyo (Vistalba, Agrelo, and Alto Agrelo) and premier sites in the Uco Valley, today Nieto produces some of Argentina’s most consistently awarded Malbecs.

Nieto’s signature Malbec showcases fruit exclusively from Luján de Cuyo vineyards. Its Don Nicanor wines are produced at the historic winery in Vistalba using fruit selected from sites in Luján de Cuyo and the Uco Valley to create a more elegant and intense Malbec style.

In addition to its rich heritage, Nieto is investing in the future with sustainable winemaking practices, and under the guidance of a young, innovative winemaking team led by Santiago Mayorga and consultant Paul Hobbs. 

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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With vineyards tretching along the eastern side of the Andes Mountains from Patagonia in the south to Salta in the north, Argentina is one of the world’s largest and most dynamic wine producing countries—and most important in South America.

Since the late 20th century vineyard investments, improved winery technology and a commitment to innovation have all contributed to the country’s burgeoning image as a producer of great wines at all price points. The climate here is diverse but generally continental and agreeable, with hot, dry summers and cold snowy winters—a positive, as snow melt from the Andes Mountains is used heavily to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.

Argentina’s famous Mendoza region, responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, with Luján de Cuyo and the Uco Valley most noteworthy. Red wines dominate here, especially Malbec, the country’s star variety, while Chardonnay is the most successful white.

The province of San Juan is best known for blends of Bonarda and Syrah. Torrontés is a specialty of the La Rioja and Salta regions, the latter of which is also responsible for excellent Malbecs grown at very high elevation.

YNG8028_2007 Item# 104807

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