Bombastic on the nose, with red and black plums, blackberry, cocoa and black licorice. The plate is full-bodied, but the balancing acidity makes it seem mid-weight. The black plum and blackberry flavours continue, with some baking chocolate and black cherry hints as well. A great wine for the backyard BBQ, especially if ribs are on the menu, this can also be enjoyed on its own as a contemplation wine on a cool evening.
Malbec—a thick-skinned, full-bodied grape—has made its home in the foothills of the Andes. Owning more than 75% of the world’s planted Malbec, Argentina is known for having reinvigorated this variety, which has been returned to the list of the top 18 noble grapes.
With its near-dessert conditions, extreme elevation and wide diurnal shift, grape vines have proven to thrive in various regions of Argentina. With plantings dating back to the 1920s, the fruit from Uco Valley was originally used to add colour and acidity to the wines of warmer areas until winemakers in the 1990s saw larger potential for the region. Today, Uco Valley is producing some of the most influential wines of Argentina. The valley, which runs north to south, is 70 KM long and 40 KM at its widest in the south. It is capped by desert conditions, with cold winds blowing in from Patagonia. At its north end, hills reach 1400 metres+. To the east, the region runs into a series of gorges and dry riverbeds.
La Consulta is one of the lowest laying and coolest vineyards in the Uco Valley, sitting at 900 masl. Split by the Tunuyan river and sitting in the shadow of the San José volcano, the area benefits from the supply of meltwater coming directly from the peaks of the Andes, as well as from long days full of sunlight. The soil is mainly alluvial, comprised of clay, rocks and sand, ideal for drainage while forcing the vines to dig deep for nutrients thereby creating strong roots and concentrated fruit Vines range in age from 4 to 49 years and have been grown on a trellising system of high vertical shoot positioning and pergola.
100% Malbec, from vineyards sitting at almost 4000 ft. Hand-harvested and sorted, the wine is spontaneously fermented using indigenous yeasts in small concrete tanks. A portion of the wine is aged in French oak, then blended with the rest that aged in concrete before bottling.