Single Vineyard Malbec El Tomillo Estate

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Salentein, Bodegas
Single Vineyard Malbec El Tomillo Estate
Description
Complex aromas of red fruits and spices. The palate is elegant with velvety, fine tannins, mineral, and spicy notes supported by refreshing acidity and a pleasant lingering finish.
CountryArgentina
RegionMendoza
Grape VarietiesMalbec
AppellationValle de Uco
Notable
Technical SheetSalentein_El_Tomillo_TechSheet.pdf
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  • 91 Points
    Wine Enthusiast
Production areaEl Tomillo Vineyard is located in the middle of the Altamira Geographical Indication at a height of 3,400 feet.
BackgroundIn the remote upper reaches of Argentina's Uco Valley on the eastern slopes of the Andes, Bodegas Salentein produces a remarkable collection of wines from vineyards planted at some of the highest elevations on the planet. From this lofty outpost, 65 miles south of the bustling city of Mendoza, Argentina's winemaking capital, Bodegas Salentein has forged an international reputation for its fine wines. Each year, growing numbers of curious wine lovers are drawn to this spectacular location, intent on discovering and experiencing the beauty and ethos of Bodegas Salentein for themselves. Established in the late 1990s, Salentein is a privately-owned estate of almost 5,000 acres, of which 1,124 acres are planted to vine. The property includes a world-class winery and cellars, a 125-acre nature preserve, the showpiece Killka Center for Culture and the Arts, a nearby lodge (the Posada Salentein, offering an elegant and relaxing retreat into nature), and the landmark Chapel of Gratitude, a non-denominational chapel of ascetic loveliness, built using ancient local stonework techniques.
VinificationGrapes were hand-harvested and carried to the winery in 400-kg plastic bins. Followed by cluster selection and destemming. 60% of the volume was fermented in 7,000 liters wooden casks and the remaining 40% in 225 liters oak barrels. A pre-fermentation cold maceration was carried out at 50-68°F. Fermentation was carried out using active dry yeast at 82°F. During this process, pump over, rack and return, and punch down techniques were carried out. Macro oxygenation occurred during fermentation in the casks. After post-fermentation maceration, the wine was racked and transferred to French oak casks where malolactic fermentation took place.
ColorIntense purplish red color
NoseComplex aromas of red fruits and spices.
PalateThe palate is elegant with velvety, fine tannins, mineral, and spicy notes supported by refreshing acidity and a pleasant lingering finish.
AnalysisAlcohol: 13.5 %pH: 3.73 RS: 1.8 g/LTA: 5.7 g/L
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