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Professional Ratings: 97 The Wine Advocate, 94 Wine Spectator, 93 International Wine Cellar, 93 Wine & Spirits
Region: Argentina, South America
Other Info: Boutique Wines, Collectible Wines
Style: Big & Bold
Alcohol By Volume: 13.5%
Item no. 106396
All our wines are bottled without fining or filtering. There is additional risk in this, but we prefer not to stripe the wine of subtle flavors and aromas. The formation of deposits in the bottle will be noticeable after some cellaring time. This is no way affects quality. We strongly recommend decanting this wine at least an hour before drinking.
The 2008 Finca Altamira is a bit broader and richer on the palate. It is an opulent wine that combines elegance with power. Give it 4-5 years of cellaring and drink it from 2014 to 2028.
Dark but nicely driven, with lush blueberry and fig sauce notes carried by broad spice and anise flavors. Long and lush through the graphite-filled finish, without the raisined edge of the vintage just pure fruit that sails on. Really stretches out in the glass. Very impressive. Drink now through 2015. 825 cases made.
Bright, saturated ruby. Extremely primary aromas of cassis, black cherry, minerals, menthol, licorice and graphite, plus a whiff of leather. Boasts a penetrating mineral firmness but comes across as denser and lusher than the Quimera, with superb purity and verve to its cassis and chocolatey oak flavors. Very young and powerful wine but the most pliant and fine of this trio, all of which spent 15 months in all-new French oak. Saturates and perfumes the entire mouth with leaving any impression of weight. Very long and subtle on the aftertaste. This should evolve in bottle for many years.
Finca Altamira is an 80-year-old vineyard at some 3,500 feet of altitude. It grows concentrated malbec while sustaining acidity in the grapes - as in this 2008, a wine that moves between violet notes and red fruit flavors with an intoxicating depth. It fills the mouth with ripe raspberries and sweet spices, an intense wine that needs four to five years in the cellar to begin to show its complexity.