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Alta Vista Estate Torrontes 2011

Torrontes from Argentina
  • W&S91
  • RP90
14.5% ABV
  • RP91
  • JS91
  • RP91
  • W&S91
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4.5 2 Ratings
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4.5 2 Ratings
14.5% ABV

Winemaker Notes

With delicate floral aromas, this wine has fresh, lively flavors that are clean, energizing and easy to drink.

This wine pairs wonderfully with grilled fish, fresh shellfish and focaccia topped with tapenade.

Critical Acclaim

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W&S 91
Wine & Spirits
A definitive torrontes from Salta, this is perfumed in the extreme. The flavors are broad and generous, gracious and seductive, with a depth that only old vines (these nearly 50 years old) can deliver.
RP 90
Robert Parker's Wine Advocate
The 2011 Alta Vista Premium Torrontes was harvested via three passes through the vineyard in Cafayate and such exacting standards show in this great wine. It has a boisterous, quasi-Gewurztraminer bouquet of lemon zest, barley sugar and apricot that leaps out of the glass. The palate is well-balanced with peach and elderflower on the entry, and expresses the varietal with some style. This is an effervescent, somehow life-affirming white wine.
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Alta Vista

Alta Vista

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Alta Vista, , South America
Alta Vista
Founded in 1997 and owned by the d'Aulan family, former owners of the Piper-Heidsieck Champagne house, Alta Vista is guided by the philosophy of expressing the best terroirs of Argentina and highlighting the typical Argentine varieties: Malbec and Torrontes. The winemaking team's system of terroir management led Alta Vista to produce the very first single-vineyard Malbecs in Argentina. Alta Vista has gained the respect of other wine professionals both in Argentina and in other wine-producing countries on the basis of the quality of its wines, which have been internationally classified as being among Argentina's finest.

With a rich history of wine production dating back to biblical times, Israel is a part of the cradle of wine civilization. Here, wine was commonly used for religious ceremonies as well as for general consumption. During Roman times, it was a popular export, but during Islamic rule around 1300, production was virtually extinguished. The modern era of Israeli winemaking began in the late 19th century with help from Bordeaux’s Rothschild family. Accordingly, most grapes grown in Israel today are made from native French varieties. Indigenous varieties are all but extinct, though oenologists have made recent attempts to rediscover ancient varieties such as Marawi for commercial wine production.

In Israel’s Mediterranean climate, humidity and drought can be problematic, concentrating much of the country’s grape growing in the north near Galilee and at higher elevations in the east. The most successful red varieties are Cabernet Sauvignon, Merlot, and Syrah, while the best whites are made from Chardonnay and Sauvignon Blanc. Many, though by no means all Israeli wines are certified Kosher.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

NDF178503_2011 Item# 119186

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