Mayacaba - Malbec

Tech data

AWARDS

92 Points, Robert Parker ́s WINE ADVOCATE
90 Points, Stephen Tanzer, USA
Highly recommended, Anthoy Gismondi, Canada
Highly recommended, Ben McPhee-Sigurdson, Canada
90 Points, Dean Tudor, Wine Writers’ Circle of Canada
Highly recommended, Decanter Magazine, UK (May 010)
Seal of Approval, 2010 Japan Wine Challenge
90 Points, International Wine Review Magazine, USA. April 2011 Edition
Gold Medal, Wine Competition, SINGAPORE (October 011)
91 Points, Anthony Gismondi – Canada (Argentina Tasting)
One of the three best Argentina Wines, Oz Clark & Tim Atkins.
2012 UK Argentina Wine Tasting
95 Points, Guía Palacio de Hierro, México
Double Gold, 2014 Sakura Wine Awards, Japan
90 Points, PEÑIN Wine GUIDE, 2013 Edition
Gold Medal, 2014 Expovinos Colombia
92 Points, James Sucking 2014 Argentina Tasting
Silver Medal, 2014 ISWC UK (2009 vintage)
90 Points & Best Malbec of the year 2014 in USA, Wine & Spirits Magazine
Trophy and Double Gold, 2015 Sakura Wine Awards, Japan
92 Points, Huon Hooke, Australia
93 Points, James Suckling, June 2015
93 Points + Editor ́s Choice Wine Enthusiast July 2016
92 Points, James Suckling, June 2017
93 Points, Tim Atkin 2019
94 Points Wine Enthusiast, USA
94 Points James Suckling, 2020

DESCRIPTION

Winemaker: María Eugenia Baigorria

Region of origin: Perdriel (Luján de Cuyo), Mendoza
Alcohol content: 14%Vol (20º C)

Vineyards details: Alluvial soil and flat irrigation.

Climate: Dry and continental with great sun exposure allowing
perfect ripening.

Vine cultivation: Vertical shoot position trellising.

Harvest details: By hand in 15 kg cases, picked between the
first two weeks of April.

Yield: 5,500 kg/ha.

Vinification process: Grapes were destemmed and crushed.
Cold skin contact before fermentation. 12 days of fermentation
in stainless steel tanks at 27-29ºC. Délestages. Maceration after
fermentation. Natural malolactic fermentation.

Ageing process: French oak barrels for 20 months.

Colour: Garnet red with bluish tints.

Aromas: Perfectly ripe red fruits. A great range of aromas from
the oak are appreciable too; vanilla, smoke, toast and spices.

Palate: Concentrated, expressive and, appetizing. Silky tannins
make way for a flood of sensations on the palate, ending long and convincing.