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Bodega del Desierto Malbec 2006

Malbec from Argentina
  • WS89
0% ABV
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2.7 10 Ratings
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2.7 10 Ratings
0% ABV

Winemaker Notes

Dark red with bluish tones. Its typicity is reflected on the nose through notes of black fruits and plums, accompanied by traces of chocolate and vanilla from its aging in new oak. It feels wide in the mouth, with sweet, velvety tannins.

Critical Acclaim

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WS 89
Wine Spectator
Medium-weight, with a nice smoked mesquite edge to the braised fig, blackberry and coffee notes. Dark, but stays fresh through the smoldering finish. Drink now through 2010. 2,084 cases made.
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Bodega del Desierto

Bodega del Desierto

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Bodega del Desierto, , South America
Bodega del Desierto
Bodega del Desierto (Winery of the Desert) is located in the town of 25 de Mayo, province of La Pampa, on the western border of the desert route to Patagonia, Argentina. The 140 hectares of vineyard are planted with Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Pinot Noir, Malbec, Chardonnay, Sauvignon Blanc, and Viognier. The vines are irrigated by a dripping system which is fed from a 35 milllion liter reservoir on the property. The climate is dry, continental with moderate to cool temperatures, a thermal amplitude of 26 degrees celsius and annual precipitations of 220 mm. The vineyard is located at 340 meters above sea level and at 37”45’ south latitude, 67”05’ west longitude.

Prosecco

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One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

CVF101311_2006 Item# 102534

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