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Professional Ratings: 95 The Wine Advocate, 94 Wine Spectator, 94 Wine & Spirits, 93 International Wine Cellar
Region: Argentina, South America
Other Info: Collectible Wines
Style: Big & Bold
Item no. 102335
This is powerfully rendered, with dark fig, black tea, melted licorice and plum sauce notes cascading over one another, while dense, loamy tannins provide support. Dense on the finish, but with a long, supple texture that lets the fruit sail on. Best from 2010 through 2012.
The 2006 Malbec Adrianna Vineyard received the identical elevage as the Nicasia cuvee. It has a racier personality with a silky palate feel, sweet flavors, and exceptional length. It, too, merits 6-8 years of cellaring and will present a drinking window extending from 2013 to 2026.
This is powerfully rendered, with dark fig, black tea, melted licorice and plum sauce notes cascading over one another, while dense, loamy tannins provide support. Superdense on the finish, but with a long, supple texture that lets the fruit sail on. Best from 2010 through 2012.
At 4,600 feet, Adrianna is one of the highest vineyards in the Uco Valley. In 2006, it produced this intensely fresh and powerful malbec. Packed with the flavor and crunch of just-picked cherries, it moves across the palate with the tense, muscular force of its tannins. The structure manages to integrate with the fresh, fruity flavors, a true Andean breeze, filling the mouth with spice
Deep ruby-red. Captivating nose combines dark berries, mocha and smoky minerality, all lifted by a violet topnote. Very rich but classically dry, with outstanding intensity and depth of dark fruit flavor. There's no easy sweetness or flesh to this serious wine, which seems set for a decade or more of positive evolution in bottle. Vintage 2006 was a very warm year, but both this and the Nicosia Vineyard are in cool spots, and the Adrianna is situated at an altitude of 4,800 feet. According to Nicolas Catena, sunlight intensity at high altitude decreases tropical fruit aromas in white wines and also "kills" pyrazine aromas (e.g., green pepper) in cabernet.