Intense ruby red with a bouquet of red cherries, spice and vanilla. Full bodied on the palate, warming, fruit-forward with juicy cherries and a floral twist.
Achaval Ferrer's entry level wine is an outstanding ambassador for the Malbec grape.
Flattering nose with an appealing palette of fruity aromas (blackcurrant, redcurrant, plum). Fleshy and balanced on the palate with oaked notes and a pleasing finish.
Deep ruby red in colour, with perfumes of cherry and black forest gateau. This wine has good body and an ageing potential of at least ten years. It has a smooth and velvety character, with mature, pulpy fruit character and delicious raisin flavours.
The previoius (2013) vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2017 edition review of Amarones (see blue link below). The 2014 is of excellent - probably better - quality in our view.
The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is a mixture of clay and limestone with good drainage. The vineyards are south-facing and therefore warmer than other parts of Valpolicella.
One of the best harvests in recent years, the grapes in 2013 enjoyed gradual ripening thanks to excellent sunlight rather than heat.
Selected grapes were picked in mid September and left to dry in specially ventilated rooms until the end of January. During this time the grapes lost about 40% of their natural weight. The grapes were destemmed and crushed at the end of January. Fermentation temperature was between 18°-22°C with daily periodic pumping over, while the length of maceration was 20 days. This Amarone was matured in oak (a mixture of large 'botti' and French oak barriques) for 18 months before bottling.
Deep and intense on the nose with perfumes of dried cherries and blueberries, with notes of spiced autumn fruit compote. On the palate it is powerful but modern, with a lovely balance of ripe tannins and spiced, concentrated savoury cherry fruit character. A touch of woodsmoke completes the long finish.
Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2016 edition review of Argentina (see blue link below).
Altos Las Hormigas is based in Luján de Cuyo, the only officially recognised appellation in Mendoza and one of the region's premier vine growing areas. The estate is known as a Malbec specialist with a reputation as one of the country's top five producers of this particular variety. Alberto Antonini and fellow Tuscan, Antonio Morescalchi, were so impressed with the vineyards in the area around Mendoza, following their first trip to Argentina in 1995, that they persuaded a few friends to join with them in buying this estate. The estate covers 216 hectares, of which 40 were planted between 1996 and 1999.
Grapes were harvested by hand with delicate and conscious bunch selection. The de-stemmed berries were loaded by gravity to allow a gentle breaking of skins. During fermentation very gentle treatment was used to avoid over extraction. The juice was fermented using native yeast. The wine was matured in 3,500 litre untoasted Foudres (wooden casks) for 18 months, and six months in bottle. There was a coarse filtration prior to bottling, to ensure no interference with the quality of the wine.
A brilliant, purple-red in colour with an enticing nose of flowers, ripe red and black fruits mixed with subtle notes of graphite and flint stone. The complexity of the nose develops further with time and air. The palate is creamy with good depth and softness. Fresh, juicy red fruit flavours abound with round, firm tannins and a backbone of well-integrated acidity. A balanced, complex and long-lasting finish.
The Amalaya wines offer incredible value for their quality and truly reflect their ‘sense of place‘. All of the Amalaya wines are fruit driven in style, with a finesse that unites them.
This is Amalaya's flagship wine. The fruit (90% Malbec, 5% Tannat, 5% Cabernet Sauvignon) for this single vineyard speciality comes from the San Isidro vineyard located in the Cafayate Valley in the very heart of the Calchaqui Valley. At 1800 metres above sea level, it is distinguished for being the highest wine region in the world. The climate here is very dry, with just 150mm of rain in an average year and a huge temperature difference of around 20°C. The soils are rocky, poor and sandy so the roots of the vines are forced to dig deep to find the vital nutrients and water they need, which in turn results in a huge concentration of flavour within the fruit. After careful sorting by hand at the winery, the grapes were barrel fermented in new French oak for 60 days. Malolactic fermentation took place and once complete, the wine was then aged in French oak for a period of 12 months.
The wine itself is deep and intense in colour. Black fruit and spices on the nose, with floral undertones. Well-balanced, the palate is complex and full-bodied with fine grained tannins.
The Tannat and Cabernet Sauvignon lend ageing potential to this wine, and it should improve for at least 8-10 years.
Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2017 edition review of Argentine reds (Altamira and Gualtallary) (see blue link below).
Andeluna was founded in 2003 by the late Ward Lay whose family had interests in many industries and companies including Frito-Lay and Pepsico. The vineyard covers 70 hectares in the beautiful Uco Valley near Tupungato, one of the best sub-regions of Mendoza. By night you can often see the moon illuminating the magnificent Andes Mountains nearby and the winery has been named after this stunning scene. At an altitude of 1,300 metres the vineyard produces some of the best fruit in Argentina. Their winemaker, Manuel Gonzalez (previously Head Winemaker at Pulenta Estate and Chief Enologist at Trivento) works alongside Andeluna's wine consultant Hans Vinding Diers making outstanding wines which have propelled this producer into the world spotlight in a very short space of time.
The grapes come from the vineyard located in Tupungato, which is situated at an altitude of 1,300 metres above sea level. The area is characterised by its great diurnal temperature swings, which encourages aromatic expression and a great intensity of colour in the wine.
100% Malbec. Grape clusters were hand selected prior to vinifcation and underwent a prefermentation maceration at low temperatures. Fermentation took place with natural yeasts in stainless steel tanks at temperatures maintained at approximately 26°C. The wine was aged in French oak barrels for eight to 12 months, followed by six months in bottle, prior to release.
This is a full flavoured Malbec with intense aromas red fruits and violets combined with delicate hints of vanilla, coffee and chocolate. Sweet fruit on the palate is backed by soft, but high volume tannins which give the wine a long and exquisite finish.
Fragrant fruity aromas, particularly plum, followed by delicate mint and green tea notes. On the palate it is full-bodied and smooth with a long finish.
A lifted, vibrant aroma of vanilla and ripe fruit, with firm structure and good length, showing the extra richness of Vino Nobile over Chianti, as well as degree of warm spice and mineral complexity.
Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their April 2017 edition review of New World Cabernets (see blue link below).
The Balnaves' family vineyard is situated at the southern end of the famous Coonawarra 'Terra Rossa' strip. Planted in 1975, the vineyard is 48 hectares in size and has been in the family for three generations. The predominant variety planted is Cabernet Sauvignon. Winemaker Pete Bissell was the Qantas Winemaker of the Year 2005 and Balnaves was James Halliday's Winery of the Year in 2008.
Blended from Walker, Quarry and Avery vineyards, the wine spent 19 months in 100%, tight-grain French oak, in a mixture of hogsheads and barriques. The barrels were made by St Martin, Saury, Taransaud and Sylvain cooperages, before bottling in December 2011.
Deep rich red in colour, the nose is intense with aromas of ripe cassis, liquorice, and some spicy leather notes, combined with fine smoky French oak. The palate is solid and structured with a fine tannin finish.