bravo
Winemaker Notes
The grapes fermented for six to eight days in concrete tanks at a maximum temperature of 29 degrees Celsius (85°F) and maintained skin contact for a total of three and a half weeks for complete flavor and color extraction. Malolactic fermentation was completed and the wine was aged in a combination of medium to medium+ toasted French and American oak for six to nine months before the final blend was assembled.
Blend: 80% Malbec, 20% Cabernet Sauvignon
Professional Ratings
91 James Suckling
A fruity, reserved red with plum and sliced-berry character. Hints of hazelnuts and chocolate. But not too much. Medium body. Delicious finish.
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