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Finca Decero Remolinos Vineyard Malbec 2006

Malbec from Argentina
  • RP90
  • W&S89
  • WS91
  • JS90
  • JS92
  • WW93
  • RP91
  • JS90
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Winemaker Notes

2006 was an excellent vintage in Agrelo. A cool winter with plenty of snow fall in the Andes was followed by a warm spring, resulting in excellent and even fruit set. Summer was characterized by warm days and slightly cooler than usual nights – excellent ripening conditions. Finally, little rainfall from late February to the end of harvest led to an outstanding vintage.

Most of the Remolinos vineyard consists of silty clay over sandy gravels. The yields for the plots that go into the Decero Malbec are around 3.5-4 tons an acres. Clusters are thinned to 1-2 clusters per shoot, are hand-picked, and then sorted twice. After maceration and a cold soak, the various malbec lots were fermented at different temperatures depending on their characteristics; slightly lower temperatures for the more aromatic parcels, and higher temperatures for parcels with more concentration. The wine was then gently basket pressed before going into French oak (30% new) for malolactic fermentation and 16 months maturation.

The Decero Malbec has a deep ruby color, with bright fruit and spice in the nose. Intense violet aromas and purity of raspberry and red fruit flavors are typical of the Remolinos vineyard. The wine has good structure, but remains elegant in the mouth, with a long finish, and a noticeably good acid balance.

"The nose offers up smoke, spice box, violet, blueberry, and black cherry leading to a smooth-textured wine with excellent concentration and some elegance. It has plenty of spicy, savory fruit, excellent balance, and a pure finish."
Wine Advocate

"Air reveals the seductive ripeness of this Malbec from Agrelo. Figs and chestnuts mingle over robust tannins. For a chorizo sandwich." 89 Points
Wine & Spirits

June 2009

Critical Acclaim

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RP 90
The Wine Advocate

W&S 89
Wine & Spirits

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Finca Decero

Finca Decero

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Finca Decero, , South America
Finca Decero
Decero, meaning 'from scratch,' was born of a bare patch of land and a family's love affair with wine. Winemaking in Thomas Schmidheiny's family goes back to his grandparents in Switzerland and, just as Napa had inspired his mother Adda in the 1970s, so too did the Agrelo sub-appellation in Mendoza capture the heart and mind of Thomas when traveling over the Andes into Argentina 20 years later. In Agrelo, perhaps now considered the source of Argentina's finest red wines, Thomas instinctively knew that he had found the place to continue the family legacy and to handcraft wines whose allure would lie in being true to their origin. Once a desolate piece of land in the foothills of the Andes, absent of everything but shrubs, Finca Decero is now a one-of-a-kind vineyard where each vine is nurtured by hand and the winemaking is without compromise.

The estate has followed an 'amano,' or 'by hand,' approach that is sensitive to natural differences, sustainable, and human. Their philosophy is to tread lightly in an environment they have come to know intimately, almost inch-by-inch, and allow the unique natural attributes of the Remolinos vineyard and of Agrelo shine to through in the wines. The vineyard at the estate is named "Remolinos" after the tiny whirlwinds in the area that thread their way along the vines, keeping the grapes dry and in perfect condition. The 110 hectare estate was planted in 2000 to Malbec, Cabernet Sauvignon, Petit Verdot (unusual for Argentine producers) and Tannat. All the Decero wines come from this single vineyard, all from hand-picked fruit.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

TRD711464_2006 Item# 98100

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