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La Posta Cocina Tinto 2010

Other Red Blends from Mendoza, Argentina
    13.5% ABV
    • W&S91
    • RP90
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    4.5 1 Ratings
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    4.5 1 Ratings
    13.5% ABV

    Winemaker Notes

    This blend impresses you right from the start. Aromas of red cherries and raspberries are infused with mocha and spice hints that give up the secret for what's about to come. Your first sip washes broadly across your palate like a flood of sweet, fresh fruit and the viscous mouthfeel keeps the flavors lingering for a while. The hints of baking spice and some oak keep the fruit flavors fresh and lively.

    This is a wine that you'll want to stack up in your wine rack (or closet) for any occasion. Great all by itself or with all your favorite red wine foods like burgers, ribs, lamb chops, and even pizza.

    Critical Acclaim

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    La Posta

    La Posta

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    La Posta, Mendoza, Argentina
    2010 Cocina Tinto
    We have tasted over a thousand wines since we began importing from Argentina. In that time, we have discovered a handful of grape growers whose results in the vineyards with specific varietals have been truly amazing--year in, year out. Our first encounter with many of these growers was at a posta del vinatero, or "tavern of the grape grower." Here they drank wine and spoke passionately for hours about their soils, their vines, and their quest for superior flavors in their grapes. We salute the hard work and skill of these growers by offering these vineyard-designated releases made solely with their special grapes.

    By far the largest and best-known winemaking province in Argentina, Mendoza is responsible for over 70% of the country’s enological output. Set in the eastern foothills of the Andes Mountains, the climate is dry and continental, presenting relatively few challenges for viticulturists during the growing season. Mendoza is divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley—two sources of some of the country’s finest wines.

    For many wine lovers, Mendoza is practically synonymous with Malbec, originally a Bordelaise variety brought to Argentina by the French in the mid-1800s. Here it found success and renown it never could have achieved in its homeland due to its struggle to ripen fully in finicky climates. Cabernet Sauvignon, Syrah, Merlot, and Pinot Noir are all widely planted here as well (and often blended with one another. The best white wines are made from Chardonnay, and there are excellent examples to be found as well from Torrontés, Sauvignon Blanc, and Sémillon.

    Other Red Blends

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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 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. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

    TRD184824_2010 Item# 115874

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