Winemaker Notes
Harvested by hand, in 40lb plastic bins, in order to prevent damage to fruit. Harvest takes place around mid March each year. Back at the winery, table sorting is done, following destemming. Fermentation is performed in large oak foudres, with repeated pump overs and punch downs, in order to achieve softer tannins and great color. Malolactic fermentation takes place partly in steel tanks and the rest in French oak barrels. The wine then returns to the oak barrels, where it ages for about 6-8 months. The Arizu’s believe in non-interven-tionist winemaking and for the most part, wine is left alone once it goes to barrel. Following its maturation, it is coarsely filtered through natural earth filters which optimizes clarity and removes impurities. Bottling follows, without fining.
Professional Ratings
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James Suckling
Very floral and elegant nose with some blue and purple fruit. Lots of geraniums, briar and violets here. Plump and round with some sweet blue fruit on the medium-bodied palate.
Most distinguished and celebrated from Argentina’s Mendoza, Malbec has seen runaway success since the early 2000s. Mendoza’s agreeable, continental climate with hot, dry summers and cold snowy winters allows the perfect conditions for growing outstanding Malbec. This grape is easy to like for its lusty, deep flavors and aromas of blackberry, plum, red cherry, autumn spice and tilled earth. It’s easy to find delicious, fruit-driven, affordable everyday examples and in prices beyond, quite exceptional ones with dense, supple textures that make them capable of aging.