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Altocedro Ano Cero Tempranillo 2011

Tempranillo from Argentina
  • RP88
  • WS87
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Winemaker Notes

Altocedro Ano Cero Tempranillo is a La Consulta-terroir driven Tempranillo that is fresh, fruit-forward, and easy-to-drink.

Critical Acclaim

RP 88
The Wine Advocate

The 2011 Ano Cero Tempranillo is from La Consulta, San Carlos and Uco Valley that is aged for eight months in used barrel. It has a pure bouquet with redcurrant and raspberry, where the oak is well-integrated. The palate is medium-bodied with rounded, supple tannins and a structured finish of raspberry and wild strawberry that exhibits impressive persistency. This is a very fine Tempranillo.

WS 87
Wine Spectator

Offers layers of smoke, graphite and flowers to the racy currant, raspberry and damson plum fruit, as assertive tannins hold back the finish.

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Altocedro

Altocedro

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Altocedro, , South America
Altocedro
The winery of Altocedro is located in the growing region of La Consulta, Valle de Uco, Mendoza. This is one of the premier Argentine growing zones. Limited production with sustainable growing practices make the Altocedro wines a cult-type wine in Argentina. Winemaker Karim Mussi Saffie focuses on producing terroir-driven wines.

All harvesting, sorting, and crushing are done in individual batches by hand using no machinery in the process. The vines range up to 70 years of age, with only 1,600 plants per acre, and strict harvesting of only 1.2 kg of grapes per vine. The extract is done with a gravity flow system developed at the winery over 100 years ago.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

OMN43445407_2011 Item# 118007

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