About this winery
Roberto de la Mota is one of Argentina's most respected and admired winemakers. His long career in wine began when he was just 19, working with his renowned father Raul, who made wine at Bodega Weinert for 20 years (at the time Robert Parker declared that Weinert was making 'the most profound red wine in South America'). After studying Viticulture and Winemaking at the University of Montpellier Roberto made wine at Moet + Chandon's Terrazas de los Andes, then created Cheval des Andes with...
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Notes about product
Grapes are from 73 year old ungrafted old vines at an altitude of 1,100 meters above sea level. Manually harvested and selection of grape clusters takes place in the vineyard.
Grapes are refrigerated to lower the eld temperatures, followed by direct pressing of the entire grape (with stems), at very low pressure, in the pneumatic press. The juice in manipulated in an oxidative way to extract it from the grapes. Fermentation and maceration take place in stainless steel tanks; and 15% of the juice is fermented in French oak at a temperature of between 18 °C and 20°C. Fifteen percent (15%) of the wine is aged in new French oak barrels for 6 months. No malolactic fermentation. Wine is blended, filtered and posterior bottled.
On the nose, this wine shows notes of white flowers and honey, also some herbal notes and tropical fruits. The oak ageing makes the wines more complex, lending coconut and hints of smoke, as well as big volume and softness in the mouth. A complex, elegant and agreeable wine.