“Las viñas más antiguas de Algodon Wine Estates se plantaron en 1946 y producen uvas de una increíble calidad. Pero entre ellas, solo aquellas viñas especialmente seleccionadas pueden darle a nuestra bodega las mejores uvas para nuestra cosecha anual, la cual comienza en la última semana de febrero y termina cerca de la última semana de abril. Todas nuestras uvas se cosechan a mano y el vino resultante se deja madurar en barricas de roble francés y americano. Nuestros talentosos enólogos y vitivinicultores continúan demostrando que se necesita más que contar con la mejor materia prima para obtener vinos de la más alta calidad. La artesanía y la tradición, combinadas con tecnología de última generación, nos permiten producir vinos de acuerdo con nuestros propios altos estándares e impecable gusto.” - Algodon Wine Estates
Amalia Babino, Sommelier del famoso restaurante Chez Nous, Algodon Mansion, nos habla un poco sobre uno de sus vinos preferidos, el 2008 Algodon Gran Reserva. Es un blend que tiene Malbec, Cabernet, Merlot y Syrah. Mira el video de su recomendación de maridajes y su explicación de la producción de este vino acá:
2008 La Posta Cocina Malbec (Photo by bradleypjohnson)
De Salta a Río Negro, la Argentina posee un reconocido y admirable “don” para la elaboración del tan apreciado vino. El Malbec Argentino es hoy moda en el mundo y es hora de preguntarse, “Es Argentina algo más que Malbec?” Tan simple la pregunta, tan compleja la respuesta. Argentina está, sin dudas, entre los países productores con mayor cantidad de micro y mesoclimas, distintos suelos, y mayor permisividad a la hora de decidir como manejar un viñedo (gracias a la pobre legislación). Sin lugar a dudas que si nuestro objetivo lo fuese, seriamos mucho más que malbec hablando en términos de Marketing. Y de hecho lo somos.
Pero analicemos un poco la imagen. Como país productor pecamos de “adolescentes”. Apostamos, hasta hace unos años, el 100% de nuestras fichas al Malbec, lo cual resulto fabuloso. De apoco comenzamos a promover nuestro tan distintivo Torrontes (única variedad autóctona, cruce entre Moscatel de Alejandría y Criolla Chica). La estrategia funcionó de maravilla, aunque tanto éxito trae sus problemas.
As you may remember, some weeks ago I let you all know about a very special wine event which is held at the Conrad Hotel in Punta del Este every last weekend of January for the past years. So now, let´s quickly fly over this year´s edition, the tenth anniversary, and then focus on the most interesting wines I encountered.
Enate winery can easily win a “Best view from the reception” competition. It is not just a landscape, it is a stunning, unfolding at almost 180 degrees panorama which can be seen from a long horizontal window. The eye at once catches an impressionist island in the centre – a manmade forest of bended beams growing from the whitish soil. The attention then moves to small, facing in all directions vineyard plots, bare rectangles of red earth, chaotically spread bushes and trees, low wooded hills in the background, amazingly blue sky with a fleet of white clouds sailing on the day of the visit…
The company does not own the lands which constitute the landscape (except, of course, for the forest installation – Enate commissioned it to replace a burnt house, according to PR manager). But from the onset the Enate team believed that the beautiful place next to Salas Bajas village would be the best medium to transmit the essence of a new winemaking project.
When Biodynamic® guru Alan York began consulting with winegrower/proprietor Rob Sinskey of Robert Sinskey Vineyards (a.k.a. RSV), the first thing he advised was to “get over the voodoo doo-doo” and find the “practical ways to get it done.” “I was never that heavy into Rudolph Steiner’s spiritual philosophy anyway,” confesses Sinskey, “but what makes sense are the steps that give your vineyard a distinctive personality… if it means planting according to the rhythms of the earth and employing sheep herders to mow the grass, so be it.”
Although Biodynamic® certification didn’t come to RSV until 2007, the original “tipping point” for Sinskey goes back to1990; when he observed one of his Chardonnay blocks in Carneros shutting down and phylloxera strangling the vines. “At that time we were spraying and constantly sterilizing the soil to the point which it had basically become a ‘dead zone,’ showing little sign of life, almost no birds or earthworms to be found. It was our winemaker, Jeff Virnig, who originally brought up the subject one day by asking, ‘wouldn’t it be cool if we were organic?’”
So throughout the ‘90s Sinskey’s goal was to jump-start microbial activity in the soils of his property – 5 acres around the RSV winery in Napa Valley’s Stag’s Leap District, and another 200 or so in the Los Carneros AVA – by ceasing the use of chemical fertilizers, pesticides and the like; and by 2001, when RSV received its CCOF certification, the earthworms and birds were back in multitudes.
Here we are back again in the Bordeaux area. Last time we talked about the “Left bank”, let’s talk today about the “Right bank”. Also call the “Libournais”, beacause Libourne is the major city situated in the middle of the right bank. The soils are composed of limestone, clay and sand. One of the particularities of this area is the landscape, which is very diversified, you will find some plateau and terraces, slopes and valleys, and can have the effect on the quality of the wine. The climate, like in the left bank has the influence from the ocean, with good hours of sunshine and a good humidity that helps to regulate the temperature. Continue reading →
France is a wonderful wine country with a great variety of grapes, climates and soils and some talented and devoted winemakers. For a better understanding of French appellations and different wine styles I decided to do a Tour de France Des Vins (France’s wine Tour).
As a native of Bordeaux I wanted to start with this part of France. Bordeaux is divided in two parts, known as The Left Bank and The Right Bank, due to the two rivers (“La Garonne” and “La Dordogne“), which separate the vineyards from Bordeaux into two banks. In Bordeaux a variety of different grapes is planted, such as Malbec, Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot for the reds and roses and Sauvignon Blanc, Semillon and Muscadelle for the whites and sweet wines. In Bordeaux there are also 57 appellations and 6 main classifications.
Oak: 15 months aging in oak barrels (100% French oak barrels)
Average Price: $35.-
Tasting Notes: deep red colour with juicy plums, raspberries, tobacco and chocolate aromas. It is aged in new French oak barrels for 15 months which gives this wine outstanding complexity in which you may discover countless sensations as you explore its intense bouquet. It is a unique full bodied wine with excellent structure, complimented by velvety tannins that envelop the palate with an elegant sensuality.
Food Pairing Suggestions: this blend is perfect to be enjoyed with greasy red meat.
Winery Notes: Bodega Del Fin del Mundo was the first winery in the province of Neuquen. Its vineyards are located in the district of San Patricio del Chañar 55 km away from Neuquen city. The region enjoys exceptional conditions for the cultivation of the grapes. There is excellent temperature variation with warm sunny days followed by cold nights witch give the grapes an excellent balance of fruit and acidity, colour, aromas and body.
Despite what that fellow Miles might have said about it, there is still a very good reason why you should drink ultra-premium California Merlot, which is the same reason why some of the state’s most prestigious winemakers – like Bruce Neyers and Selene’s Mia Klein – still specialize in the grape: it makes wine that can enthrall the senses the way Keira Knightley eats up a camera. Resistance is senseless.
Here’s another reason: the 2006 Ceàgo Camp Masut Merlot (about $25) is biodynamically grown, on top of being totally delicious; its classic red berry/black cherry Merlot aromas enhanced by pretty, floral, violet-like perfumes; and on the palate, round fleshy, finely polished textures punctuated by the luscious berry flavors and buoyed by soft yet sturdy tannins. Textbook. Continue reading →