Sur de Los Andes - Malbec-Cabernet Sauvignon - Reserva2021
RED WINE
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Producer
Sur de los Andes
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Blend
50% Cabernet Sauvignon
50% Malbec
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Country
Argentina
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Region
Mendoza
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UPC
0 15643 41524 1
Reviews
James Suckling 90
Polished nose of sandalwood, peppercorns, raspberries, blackberries and cloves. Medium- to full-bodied with softened tannins and bitter spice notes to close. 50% malbec and 50% cabernet sauvignon.
by JS, James Suckling , 2023
Vinous Media 91
The 2021 Malbec - Cabernet Sauvignon Reserva is 50% Malbec, 46% Cabernet Sauvignon and 4% Merlot from Lujan de Cuyo and the Uco Valley and was 50% aged for six months in used French and American 225/500-liter barrels and 50% in stainless steel and concrete vats. Garnet red with a purple sheen. The enticing nose delivers notes of plum, ash and green bell pepper. The 2021 is dry with finely-grained tannins. The taut, plush mouthfeel produces a bold, terse palate with a pyrazine-inflected finish.
by JH, Vinous Media , 2023
Technical Details
Estate
Bodega Sur de los Andes was created by Guillermo Banfi, an Argentine professional who entered the wine industry in 2002. He studied in Los Angeles and New York and then spent the 90’s in banking and finance working in Buenos Aires and New York acquiring both business experience and taste for fine wines.
His passion for wine collided with his business training, and, coming at the start of the worldwide boom in Argentine wines, led him to make the decision to leave banking to pursue a dream of creating a high-quality boutique winery. In 2005, Guillermo, hired one of Argentina’s rising young stars, winemaker Pablo Durigutti, and pursued his dream by forming Sur de los Andes. The winery produces premium wines in the Luján de Cuyo, Mendoza province with grapes from throughout the Mendoza region, in particular Agrelo and Vistalba in Luján de Cuyo and San Carlos in the Uco Valley.
Soil
Clay and limestone.
Tasting Notes
Intense mineral and berry aromas shows class and touches of mint and wood and flavors of plum and raspberry.
Vinification
All the grapes are double sorted upon arrival to the winery. All fermentations take place naturally with native yeasts. Fermentation takes 30 days with 5 days of cold maceration, at temperatures between 28-31 Celsius to achieve the most complexity. The wine then goes through 100% Malolactic Fermentation and is aged up to a year in older oak casks.
