By Salentein
Single Vineyard Los Basaltos Estate

Wine Details
Source: Single vineyard
Variety: 100% Malbec
Vintage: 2016
Region: Uco Valley, Mendoza, Argentina
Wine Maker: Jose Galante

Tasting Notes
It has a deep and intense red color. On the nose, it brings aromas that reveal graphite and floral notes of roses and violets, mingled with delicate spicy notes. In the mouth, it brings a combination of balsamic notes and the typical acidity of the grapes from the area, which contributes to an elegant and fresh wine with a lingering finish.

Vineyard Notes
Malbec grapes, planted in high-trellises in the year 2007 at 1,430 m.a.s.l. with a plant density of 5,000 plants per hectare. Sandy soils of alluvial origin, with small and medium-sized pebbled covered with a thin layer of calcium carbonate. The soil is calcareous due to a high content of basalts and rocks of volcanic origin rich in calcium oxide. Harvest took place on April 22nd.

Vintage Report
Special weather conditions this year, influenced by El Nino, brought about rainfalls over 500 mm during the season. As a result, there was high relative humidity and cloudy days, which caused the maximum temperature to be milder during the spring months, delaying phenological stages. Grapes were harvested with greater acidity and a lower Brix against previous years. There were high levels of malic acid. This situation was very different from what we are used in which the main component in our grape is tartaric acid. Acid concentrations were higher due to lower maximum temperatures, while minimum temperatures remained steady. Polyphenol maturity was adequate and consistent with sugar content.

Winemaking Report
Grapes were hand-harvested and carried to the winery 400 kg plastic bins. Next, there followed cluster selection and destemming. A pre-fermentation cold maceration was carried out at 10-12 degrees C. Fermentation was carried out using active dry yeast at 28-29 degrees C. During this process, remontages, delestages, and pissages were carried out with oxygen input through cliquage. After post-fermentation maceration, the wine was racked and transferred to French oak casks, where malolactic fermentation took place.

Production Details
Yeast Type: Selected active dry yeast
Maceration: 30 days
Fermentation: 14 days
Maturation: 16 months in 100% French oak

Chemistry
Alcohol Content: 14.30%
Tartaric Acid: 5.70 g/L
Residual Sugar: 2.00 g/L
pH: 3.78
[Information provided by Taub Family Selections]