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TintoNegro Uco Valley-Mendoza Malbec 2012

Malbec from Uco Valley, Mendoza, Argentina
  • RP91
  • W&S90
14% ABV
  • JS89
  • W&S92
  • WE91
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3.4 22 Ratings
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3.4 22 Ratings
14% ABV

Winemaker Notes

Sourced from Mendoza's high altitude Uco Valley, this blend is meant to showcase the cool climate style of Malbec. Intense floral aromatics, dark fruit flavors, rich texture and a bright, fresh finish – cool climate Malbec. The wine is aged for 6 months in French oak, 5% new.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2012 Malbec Uco Valley is a 4,000-case cuvee aged nine months in French oak, of which 10% was new. A beautiful, full-bodied, seriously endowed Malbec, it possesses a dense purple color along with a sweet bouquet of blueberry and black raspberry fruit interwoven with camphor, licorice and spring flowers as well as a touch of oak. This wonderfully endowed, full-bodied, classic Argentina Malbec should drink nicely for 5-6 years.
W&S 90
Wine & Spirits
A fresh and simple style of malbec, without grand ambitions, this is concentrated in its fruit flavors while feeling light and smooth.
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TintoNegro

TintoNegro

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TintoNegro, , South America
TintoNegro
TintoNegro, meaning "black wine" in Spanish, is meant to celebrate the essence of Malbec in Mendoza. Known for its dark, blackish color, Malbec is definitely a Tinto Negro.

Trentino-Alto Adige

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A mountainous northern Italian region heavily influenced by German culture, Trentino-Alto Adige is actually made up of two separate but similar regions: Alto Adige and Trentino. Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of large volumes of wine made from non-native grapes. There is a significant quantity of Chardonnay and Pinot Grigio produced here, and Merlot is common as well.

The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) is more focused on smaller-scale viticulture, and greater value is placed on local varieties, though international varieties are widely planted as well. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are planted at extreme altitude on steep slopes to increase sunlight exposure. Dominant red varieties include the bold, herbaceous Lagrein and delicate, strawberry-kissed Schiava, in addition to some Pinot Nero. The primary white grapes are Pinot Grigio, Gewürztraminer, Chardonnay, and Pinot Blanc, as well as smaller plantings of Sauvignon Blanc, Müller Thurgau, and others. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot Grigio in Italy is made here.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

CWM7A0212_2012 Item# 131741

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