Alamos Malbec shows the unique potential of this most Argentine of grapes. With a deep, dark violet color, the wine has a concentrated nose of black stone fruits with a touch of toast from light oak aging. The palate is full and round with black raspberry and currant flavors mixed with notes of vanilla and coffee. The finish is long and lingering with soft, sweet tannins.

Review

88 Pts. The Wine Spectator. The 2007 Alamos Malbec has a dark, blackish purple color. The nose shows ripe black fruits, black pepper spice and floral notes. The mouthfeel is full yet soft and supple, with black raspberry and currant flavors mingled with notes of sweet spice and a touch of leather. The finish is long and persistent with soft, sweet tannins.

Technical notes

Varietal: 100 % Malbec Vineyards: Lunlunta and Agrelo districts of Mendoza Fermentation: Max. Temp. 31 C with a 18 day maceration Aging:: 9 months in 60% French and 4`% American oak, one year old Alcohol: 13.5% vol Acidity/pH: 5.62/3.64

Producer

Over the past 20 years, Nicolás and Laura Catena and their vineyard management team have worked tirelessly in the discovery, identification and development of key microclimates in the high altitude wine country of Mendoza, Argentina. Nicolás Catena has planted an almost countless number of varietals and clones throughout his mountain vineyard sites. This quest for quality lead Nicolás and Laura Catena to a crucial discovery regarding the influence of altitude on grape cultivation in Mendoza. Observing the important differences in soil types, average temperatures and thermal amplitudes that exist at varying altitudes, he found that vineyard sites which are just a few kilometers apart can have vast differences in altitude and possess remarkably different microclimates. Over the years, the in depth study of these different microclimates led Nicolás to determine that the same varietal, and even the same clone, presented distinct aromatic and flavor profiles when cultivated in each of these unique microclimates. Implementing the age old art of assemblage, he found that by blending these different lots of the same varietal, he could achieve a more complex wine.