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Mendel Finca Remota Malbec 2009

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94+ Pts Robert Parker's Wine Advocate - The 2009 Finca Remota is 100% Malbec that received extended hang time and was sourced from the estate’s coolest parcel. It was aged for 12 months in 100% new French oak, after which 50% of the wine spent an additional 8 months in new oak. A glass-coating opaque purple color, it sports an aromatic array dominated by exotic spices, sandalwood, incense, lavender, black cherry, and blueberry. Dense, rich, and loaded, this beautifully proportioned offering has the structure to evolve for another 3-4 years and will deliver prime drinking through 2024+.

94 Pts. Tim Atkins

91 Pts. Stephen Tanzer

Grape Variety: 100% Malbec
Tasting Notes:A glass-coating opaque purple colour. The nose is highly complex and intense. It is the expression of a Malbec in Valle de Uco, characterised by notes of exotic spices, sandalwood, violets and lavender, fresh and ripe fruits – such as black cherries, plums and blueberries. After the fruits appear, spices and notes from the oak such as vanilla, chocolate, caramel and blonde tobacco are present, denoting the 150% oak ageing in new French oak for 20 months. Also some black liquorice notes appear at the end giving more complexity to the whole. This is a wine of great body, structure and harmony in the mouth. The mouth entry is very fulfilling and some sweetness is shown because of its ripe velvety tannins. It’s very fleshy and meaty, with fine and present tannins and very well integrated acidity that adds freshness to the wine and makes it very pleasant to drink. The aromas in mouth are very complex and repeat those detected in the nose. It is a completely elegant, balanced wine that is very long lasting in the mouth, remarking a pleasant sensation of harmony and flavourfullness.

Vineyard: Altamira, San Carlos – Valle de Uco, Mendoza 
Age of the Vineyard: 70 years old, ungrafted old vines 
Time of Harvest: 4th week of April 2009
Altitude: 1,100 meters above sea level

Harvest Method: Manually in 18kg boxes and selection of grape clusters in the vineyard. Vineyard production of 4,000 kg/ha.
WinemakingManual selection of grapes on vibrating table. The clusters are destemmed and crushed. Maceration in small tanks and fermentation for 25 to 30 days with selected yeasts at a temperature between 25° and 32°C. During the maceration, they homogenised the wine with “piegage manuel” by hand. In some years they do some fermentation in barrels. Racking and decantation in stainless steel tanks. Malolactic fermentation in new French oak barrels. The potential aroma of this grape is awesome and while it was ageing, after 12 months in 100% new French oak, they decided to rack half of the wine to new oak again for 8 more months. So it is a wine with 150% new French oak. They maintain an elegant and not oaky style for the wine. Blending and posterior bottling. The wine is aged for at least one year in the bottle prior to release. 
Winemaker: Roberto de la Mota 

Alcohol: 14.5% vol.
Volume: 750 ml
Residual Sugars: 2.50 gr/litre
Standard Drinks: 8.6
Peak drinking: 2011-2031
Best Served: 16°-18°C
Cellaring: 'Prime drinking through 2024+.' Robert Parker's Wine Advocate