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Alamos Malbec 1999

Malbec from Argentina
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Winemaker Notes

From the vineyard to the winery, Alamos Ridge Malbec is made to emphasize varietal fruit character. The cool evening temperatures in Catenas high altitude vineyards allow for prolonged hang-time, preserving the fruits full spectrum of aromas and flavors. At the winery, the grapes are gently destemmed (only free-run juice is used) and fermentation temperatures are carefully controlled. A blend of French and American oak barrels, 35% of which are new, are used to age the wine.

The result of this careful handling is a wine of dark color with violet hues, and a concentrated nose of plum and black cherry fruit. The wine has a soft mouthfeel, with dried fruit flavors, ripe, sweet tannins and a light touch of toast. Ready to drink now and over the next 2-5 years. -José Galante, Chief Winemaker

Critical Acclaim

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Alamos

Alamos

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Alamos, , South America
Alamos
From the vineyard to the winery, the Alamos wines are made to emphasize varietal fruit character. The cool evening temperatures in Catena's high altitude vineyards allow for prolonged hang time, preserving the fruit's full spectrum of aromas and flavors.

At the winery, the grapes are gently destemmed, fermentation temperatures are carefully controlled and two to four year old barrels are used to age the wines.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Other White Blends

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With hundreds of white 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.

ONC81615690_1999 Item# 22603

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