Dark purple color. Forward nose of toasty plums, black cherry, and lilac flowers. On the palate the wine is rich and full, with layers of berry flavors and a hint of bittersweet chocolate. Finishes soft with balancing acidity.
Blend: 60% Malbec, 15% Cabernet Sauvignon, 15% Cabernet Franc, 7% Tempranillo, 3% Syrah
Critical AcclaimAll Vintages
Bodega Calle places great emphasis on gently crafting wines with regional distinction and grand personality. A small-lot, gravity-flow, red wine production studio, Bodega Calle concentrates on varietal wines and premium red blends sourced from viticultural areas throughout Luján de Cuyo and Valle de Uco. Located in the restored Claudio Erice winery, originally built in 1925, Bodega Calle opened in 2001.
All wines are made with the use of gravity, never pumped, to deliver the grapes to the fermentation tanks. Grapes are farmed without the use of herbicides or pesticides, are hand-picked and sorted and vinified using native yeasts. The winery has been inducted to the DOC of Luján de Cuyo, the 5th winery ever to be admitted. Kirk Ermisch is its principal owner and general manager.
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, divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley, is the source 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 that it never knew in its homeland where a finicky climate gives mixed results. Cabernet Sauvignon, Syrah, Merlot and Pinot Noir are all widely planted here as well (and sometimes even blended with each other or Malbec). Mendoza's main white varieties include Chardonnay, Torrontés, Sauvignon Blanc and Sémillon.
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.