Gen del Alma Otra Piel 2014
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James
Suckling -
Robert
Parker
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James Suckling
This is a ringer for a top Chinon. A crazy blend of malbec, cab franc and pinot noir. And it's made in concrete amphoras that are buried in the same vineyard. Very crazy wine. Full body, silky and rich with so much plum, spice and stone. Very long and flavorful. Bright acidity.
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Robert Parker's Wine Advocate
The 2014 Otra Piel Tinto is an unusual blend of Cabernet Franc and Cabernet Sauvignon that fermented together in an amphorae buried in the middle of a field built with bricks and in egg-shaped cement vats where some 10% Pinot Noir was added later. The wine was bottled unoaked. It fermented using the ambient yeasts and with minimal intervention. The nose is quite ripe showing notes of plums, skins and something earthy and organic. The elegant palate is electric, has high acidity and lots of tension. This is both elegant and wild with aromatic herb aromas, rockrose and rosemary. There is maturity and tension here. This wine should age well. 2,700 bottles were filled, the capacity of the amphora.
Gen del Alma is a new project started in 2012 by Gerardo Michelini, of Zorzal, and his wife and winemaker Andrea Mufatto. Gerardo and Andrea have planted vines on their individually owned property adjacent to the Zorzal winery. Their focal concept is to showcase the purity, minerality, and freshness of Gualtallary terroir. Their minimal vinification process allows the fruit to shine on its own. They use concrete eggs, used barrique, and in some cases carbonic maceration in the winery. They currently produce 3 wines: a Bordeaux blend, a MAL/PN partial carbonic, and a CF/ CS/PN blend. The wines have received high praise from the Wine Advocate and Decanter magazine, and we believe GdA is another example of the Michelinis taking Argentine wine to a new level.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.