Bodega Monteviejo Petite Fleur 2010 Front Label
Bodega Monteviejo Petite Fleur 2010 Front Label

Bodega Monteviejo Petite Fleur 2010

  • RP90
750ML / 0% ABV
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  • RP89
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750ML / 0% ABV

Winemaker Notes

Intense red color. Aromas of cassis and ripe cherries, and hints of mint and eucalyptus.Smooth and well integrated tannins with red fruit flavor and spiced notes. Round and of a good concentration. Great balance and amplitude. Elegant lingering finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2010 Petite Fleur is a blend of 50% Malbec, 30% Cabernet Sauvignon, 10% Syrah and 10% Merlot cropped at nine tons per acre. It has a ripe bouquet of creme de cassis, marmalade and blood orange that could be overbearing, but it is undeniably nicely controlled. The palate is medium-bodied with a gentle grip on the entry. It has superb weight of fruit, while the finish is powerful yet elegant, with Asian spices, dark cherry and dried orange peel lingering on the aftertaste.
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Bodega Monteviejo

Bodega Monteviejo

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Bodega Monteviejo, South America
Bodega Monteviejo Winemaker Marcelo Pelleriti Winery Image

The Pere Verge family, more than just being owners of Monteviejo, Chateau Le Gay and Chateau La Violette, are a family devoted to making exceptional wines of terroir, power and elegance. Following the hemispheric seasons, winemaker Marcelo Pelleritti and his team are producing world class wines both in Mendoza and Bordeaux.

Construction of the winery began in early 2001, and the first harvest took place in 2002. Throughout Monteviejo, which has a total area of 8,500 square meters (91,493 feet), a gravitational system consisting of a double conveyor belt is used to select bunches of grapes and berries. Its purpose is to transport the raw material of wine without the use of pumps, so as to prevent damage during the process. From harvest to bottling – passing down through barrels for aging – the wine always follows its natural slope. It is only the weight of the grapes that is used to move them from above to below.

The land comprises 130 hectares at between 1000 and 1200 meters above sea-level in Vista Flores, Tunuyan, 120km south of Mendoza city. The land’s slopes face the North and East giving them better sun exposure in the Southern Hemisphere. Ideal for high altitude grape growing. 

The Pere Verge family, more than just being owners of Monteviejo, Chateau Le Gay and Chateau La Violette, are a family devoted to making exceptional wines of terroir, power and elegance. Following the hemispheric seasons, winemaker Marcelo Pelleritti and his team are producing world class wines both in Mendoza and Bordeaux. Marcelo Pelleriti is a global reference in the enology industry, and the family’s general manager and enologist. Marcelo developed his professional career in France and Argentina, establishing himself as a great interpreter of the terroir. Guided by his wise master, Michel Rolland, Marcelo forged his own path by making wines that are recognized worldwide.

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With a winning combination of cool weather, high elevation and well-draining alluvial soils, it is no surprise that Mendoza’s Uco Valley is one of the most exciting up-and-coming wine regions in Argentina. Healthy, easy-to-manage vines produce low yields of high-quality fruit, which in turn create flavorful, full-bodied wines with generous acidity.

This is the source of some of the best Malbec in Mendoza, which can range from value-priced to ultra-premium. Cabernet Sauvignon, Cabernet Franc and Chardonnay also perform well here.

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With hundreds of red 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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

TON9905610_2010 Item# 129436

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