Finca Decero Remolinos Vineyard Malbec 2018 (Agrelo, Mendoza, Argentina)

Just over medium in weight with juicy, lifting acidity and rounded tannins, this Malbec offers a combination of savory flavors (sassafras, tree bark) and ripe fruits (dried cherries, figs). It is easy to drink alone and also an excellent food partner. Besides the classic steak and chimichurri, try it with beef tacos or empanadas, black bean chili, grilled vegetable kabobs, or a meat and cheese platter, definitely including blue cheese.

Offers dark cherry and plum flavors that are fleshy and filled with tannic power. Minerally midpalate, with a finish that is loaded with baker's chocolate accents. Drink now through 2024. – Wine Spectator, 90 Points

WINE INFORMATION

The Mendoza wine region of Argentina has all of the ingredients necessary to make fine wines.  Located between 2000 and 4700 feet above sea level, the vines receive a high amount of sunlight along with relatively cool air temperatures.  These conditions result in increased water stress and thus ideal tannin maturity at harvest.  The growing area of Mendoza receives less than 10 inches of water per year, but benefits from the availability of controlled irrigation water from year round snow melt in the Andes. Mendoza grapes have the longest “hang-time” in the world and thus allows for the best development of both fruit flavors and smooth tannins.

Finca Decero is owned by Swiss-bornThomas Schmidheiny, and was established in the year 2000. All their wines come from the same location: the one-of-a-kind Remolinos vineyard (named after the tiny whirlwinds in the area that thread their way along the vines, keeping the grapes dry and in perfect condition) in Agrelo, Mendoza. The Remolinos vineyard is composed of alluvial and colluvial soils with high levels of calcium carbonate dissolved in the silt deposits interlaced through these soil types. They believe that the calcium carbonate content contributes to the silky texture of the wines that come from the grapes grown here.

The clusters were selected on a sorting table prior to destemming, and individual berries were selected on a sorting table after destemming. The must underwent a 5-7 day cold soak, followed by 10 days of fermentation in small wide stainless steel tanks (at lower temperatures for aromatic parcels, 78 degrees versus 86 degrees for parcels with greater concentration) and finally, a 15-18 day extended maceration period. The wine was gently basket pressed before going into French oak barrels (30% new) for malolactic fermentation and 14 months maturation. 10% of the wine remains in the tank to preserve the delicate violet aromatics.

Duck, Grilled preparations, Hearty stew, Lamb, Mexican, Pork, Red Meat, Roasted Root Vegetables, Sausage, Slow-smoked Barbeque/BBQ Sauce, Tomato Sauce