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Clos de los Siete Red Blend 2009

Other Red Blends from Argentina
  • RP90
  • W&S90
14.5% ABV
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3.7 13 Ratings
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3.7 13 Ratings
14.5% ABV

Winemaker Notes

A collaborative project by seven producers under the banner of Michel Rolland, this is a blend of composed of Malbec, Merlot, Cabernet Sauvignon, and Syrah. Very dark in the glass, this is not a shy wine.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2009 Clos de Los Siete is a nearly identical blend with the same elevage. Ripe, succulent, and impressively balanced, this outstanding value will also drink well for another 5-6 years.
W&S 90
Wine & Spirits
A modern malbec, this blends scents of sweet black fruit with notes of tart red fruit, ripe, rich and juicy. Still youthful, the wine's texture needs meat to give it shape.
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Clos de los Siete

Clos de los Siete

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Clos de los Siete, Argentina
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Michel Rolland first went to Argentina in 1988. He immediately fell in love with the country, the atmosphere there, the people, the beautiful landscape and the culture, as well as its fantastic winegrowing potential. In his frequent return trips, Michel Rolland quickly became convinced that all the conditions were right in Argentina to grow a very great wine.

After searching around for a while, about 100 kilometers (62 miles) south of Mendoza, the last city before reaching the majestic Andes he and Jean-Michel Arcaute, a winegrower from Pomerol in the Bordeaux area, found an ideal plot of land at an altitude of 1,100 meters (3,600 feet). There were more than 800 magnificent hectares (nearly 2,000 acres) uniquely exposed with soils made up of pebbles, clay and sand in which sparse semi-desert vegetation grew with here and there enormous boulders that have lain there since prehistoric times. The story of the Clos was about to begin.

The two originators were joined by friends, also winegrowers, passionate about wine and curious about this country at the other side of the world.

They adopted a unique, inventive concept and took up the enormous challenge of contributing together to producing one single wine under Michel Rolland’s supervision. Four bodegas were then built. A part of the production of each is used to make and blend the shared wine “Clos de los Siete”. The rest goes into the wines of their own respective ranges: Monteviejo, Cuvelier los Andes, DiamAndes and Bodega Rolland.

Argentina

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Stretching from the Andes to Patagonia, Argentina's unique terroir lends to high quality wines. Formerly associated with inexpensive bulk wine but dramatically shifting focus from quantity to quality, Argentina is the most important wine-producing country in South America. Certainly excellent values abound here still, but increases in vineyard investment, improved winery technology, and a commitment to innovation since the late 20th century have contributed to the country’s burgeoning image as a producer of great wines at all price points. The climate here is diverse but generally continental and agreeable, with hot, dry summers and cold snowy winters—a positive, as snow melt from the Andes Mountains can be used to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.

Mendoza, a large and famous region responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, including Luján de Cuyo and the Uco Valley. Red wines dominate here, especially Malbec, the country’s star variety, while Chardonnay is the most successful white. The province of San Juan is best known for blends of Bonarda and Syrah. Torrontés is a specialty of the La Rioja and Salta regions, the latter of which is also responsible for excellent Malbecs grown at very high elevation.

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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

GZT3517815_2009 Item# 114358