Uncorking Melipal wines

By Andrea La Forgia – Special Contributor in Buenos Aires
Sommelier de Cava

Some days ago, I could participate in a tasting in a well-known wine shop, Lo de Joaquin Alberdi, in Buenos Aires.
The wines, all red, called Melipal, which means Cruz Del Sur, like the stars, are very good examples of carefully and well-made wines. And they also show the place where they come from, in this case, Agrelo, Mendoza, Argentina.
In the first place, we tasted Supernova I, 2015, Malbec and Cabernet Franc fermented together, 10 per cent aged in barrels, fruity and balanced and with limited number of bottles produced.
Then the Blend, 2014, a complex blend of Malbec, Petit Verdot and Cabernet Franc. Fermented and aged in barrels separately and with a good potential of storage.
Later, we could have the honor of doing a comparative tasting, from 2012, 2013, and 2014 of Las Nazarenas, a vineyard from 1923. These wines have the characteristic of being made at a low temperature contact with skins, soft press and being aged in French oak barrels for 18 months and in bottle for at least one year. This is how we could appreciate the improvement of the wine as time goes by, being at present, the year 2013, the most expressive in aromas and great in the palate.
Congratulations to the young winemaker, Victoria Pons!



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