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Bodegas Alma Negra M Blend 2013

Other Red Blends from Mendoza, Argentina
  • RP91
13.8% ABV
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  • RP90
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13.8% ABV

Winemaker Notes

Dense, dark and rich with an intriguing untamed wildness, developsaromas of dark fruits, coffee, graphite and petrichor -that wonderfulearthy smell that happens when the raindrops hit the ground. On the palate, it flows smoothly with full round tannins and lingers for a long time with echoes of dark ripe fruit and warm expresso. What does the “M” stands for? Mendoza, moon, mystery, malbec, magic. It’s up to the drinker.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Produced as a blend of grapes and zones like many of the offerings here, the 2013 Alma Negra Tinto combines Malbec and Cabernet Franc from Vista Flores in the Uco valley with the Bonarda sourced from La Vendimia. Generously oaked, but with balance, it shows elegant notes of aromatic spices and ripe blueberries with violets. The palate is medium to full-bodied, powerful but balanced. An XL blend for powerful food. It has the balance and stuffing to develop nicely in bottle.
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Bodegas Alma Negra

Bodegas Alma Negra

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Bodegas Alma Negra, South America
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Ernesto Catena, the owner of Ernesto Catena Vineyards in Argentina, is the eldest son of Nicolás Catena of Catena Zapata. A 4th generation winemaker, Ernesto has traveled and lived around the world, and along the way has earned a Bachelors degree in Computer Science and Economy, a Master’s in Design in Milan and a degree in history in London. Defined by many as the “bohemian” side of the Catena family, Ernesto is a tireless and avid reader, painter, art collector, horseman, polo player and archer. While president of Bodegas Escorihuela, Ernesto felt the need to produce wines that would reflect his basic beliefs: high quality, a different style from the majority of wines being made at the time, smaller volumes and a strong brand concept. In 2002, Ernesto Catena Vineyards was created to express those beliefs. 

Alma Negra means “Black Soul”, because the color of the wines made from the bonarda grape is deep and intense. The the first wines made, which where all reds, had a real “black soul” when you saw them in the glass. Ernesto also wanted to create a wine about which little was known, the composition or technical details, so that the wine was judged solely on how the taster perceived it. When the line was launched in 2006, the wines were named Misterio, and the mask on the label was a symbol for a hidden identity or mystery.

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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.

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Other Red Blends

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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.

RGL0213545_2013 Item# 157327