2010 Bodegas Salentein Reserve Malbec
85 Ratings
Detail
85 Ratings
2010 Bodegas Salentein Reserve Malbec

Wine Details

Varietal

Malbec

Style

Red

Wine Description

100% hand-harvested grapes. Selection of clusters was followed by a gentle de-stemming to preserve the berries. From the selection table, the berries went directly to a 450 kg hopper, where they were received with dry ice to avoid oxidation, and then to stainless steel tanks, without using pumps. Cold maceration took place from 3-5 days, at 50 F, with the berries nearly whole, so as to obtain a delicate extraction of aroma and color. Subsequently, select yeasts were inoculated and fermentation started. Fermentation was controlled at between 75 F and 79 F for 10 days. Daily pumping over and manual handling of the cap were gently performed until the end of fermentation. Subsequently, maceration continued for an additional 20 days. After this period, the wine left the vats and was immediately racked to first-, second- and third-use French oak barrels, where malolactic fermentation took place. The wine was barrel-aged for 12 to 14 months, and bottled six months prior to release.

Winemaker's Notes

Deep purple, intense wine, with aromas of distinctive personality and varietal typicity, notably blackberries, and the floral scents of violets and vanilla. A sweet start of mouth, followed by an ample and intense feel in the mid palate, with a silky and rounded tannin texture. It stands out for its fruity character and the crispiness of its well-balanced acidity. A long and lingering finish, with the presence of sweet and fresh wooden flavors.

Shipping Information

Free shipping with a purchase of 12 bottles or more.

Free shipping with a purchase of 12 bottles bottles or more.

Varietal

Malbec

Style

Red

100% hand-harvested grapes. Selection of clusters was followed by a gentle de-stemming to preserve the berries. From the selection table, the berries went directly to a 450 kg hopper, where they were received with dry ice to avoid oxidation, and then to stainless steel tanks, without using pumps. Cold maceration took place from 3-5 days, at 50 F, with the berries nearly whole, so as to obtain a delicate extraction of aroma and color. Subsequently, select yeasts were inoculated and fermentation started. Fermentation was controlled at between 75 F and 79 F for 10 days. Daily pumping over and manual handling of the cap were gently performed until the end of fermentation. Subsequently, maceration continued for an additional 20 days. After this period, the wine left the vats and was immediately racked to first-, second- and third-use French oak barrels, where malolactic fermentation took place. The wine was barrel-aged for 12 to 14 months, and bottled six months prior to release.