2014 Appellation Altamira Malbec
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Tasting notes
The Altamira vineyard is certified organic. The grapes are sourced from the alluvial terrace of Altamira, lying at 1,200 metres above sea level. Limestone covered pebbles and gravels occupy 85% of the soil volume. 3% of clay in the fine matrix 'allows the Malbec to express fresh red fruit flavours, as well as a delicate and elegant roundness on the palate', say the producers. Very low yields in 2014 due to frost and wind followed by heatwaves and summer rains. The grapes went through a double selection process and were harvested into small concrete containers. The alcoholic fermentation began with indigenous yeasts at 24 °C. The wine spent three weeks on its skins. No pumping over just manual pigeage. Matured in 3,500-litre untoasted foudres for 18 months, and a further 12 months in bottle. Coarse filtration. Deep crimson with a ruby rim. Intense, ripe but not overly sweet mulberry fruit – ripe but still tangy and spiced. Deep and firm on the palate, the tannins chalky and dry with great finesse even in this difficult vintage. The texture balances the fruit and overall the effect is dry and elegant. The tannins are not quite as silky as in their Causse du Théron La Pente 2014 tasted alongside but it is fuller in the mouth and has more obvious fruit even in a non-fruit-driven style. Still needs time (JH)
Critic scores
Average Score
Luis Gutiérrez, Wine Advocate
Stephen Tanzer, Vinous
More reviews and scores
From an alluvial terrace at 1,200 m. 3% clay in the fine matrix with limestone covered pebbles and gravels that occupy 85% of the soil volume. Fermented with ambient yeast in concrete, then aged in 3,500-litre untoasted foudres for 18 months. Deep purple crimson. Savoury, rocky dark, dark fruit with a slight dustiness that I associate with concrete fermentors but may just be the vineyard site. It is really very restrained on the nose, whispering rather than shouting its refinement and intensity. On the palate, that dusty/rocky mineral character is expressed as super-elegant black fruit, dry and very fine, almost chalky tannins. It's got remarkable freshness for a wine with 14.5% alcohol. There's dark chocolate – the bitter 70% type that leaves your mouth feeling clean and dry. Very classy wine, without make-up. And still a way to go to reveal greater depths and complexity with a few more years in bottle. Very very long. (JH)
There are two separate wines from appellations in the Uco Valley, one of them the 2014 Malbec Appellation Altamira that comes from one appellation that has been officially named Paraje Altamira. This is a delicate Malbec from a low-yielding vintage, with up to 30% less grapes than the average, due to frost. The vines are located at 1,200 meters altitude on stony and chalky soils and the grapes fermented in small cement vats with indigenous yeasts, with punching down of the cap but without any pumping over. The wine matured in untoasted 3,500-liter French oak foudres for 18 months and was kept in bottle for one year before being released. Even if the foudres are the same as those used for the Gualtallary, the oak feels more present here. There are some spicy aromas over a core of red fruit, and notions of wet stones. There is more volume here than in the Gualtallary, and the tannins are more present, it fills your mouth and leaves an earthy sensation. Great price for the quality it delivers. 5,778 bottles were filled in January 2016.
There are two separate wines from appellations in the Uco Valley, one of them the 2014 Malbec Appellation Altamira that comes from one appellation that has been officially named Paraje Altamira. This is a delicate Malbec from a low-yielding vintage, with up to 30% less grapes than the average, due to frost. The vines are located at 1,200 meters altitude on stony and chalky soils and the grapes fermented in small cement vats with indigenous yeasts, with punching down of the cap but without any pumping over. The wine matured in untoasted 3,500-liter French oak foudres for 18 months and was kept in bottle for one year before being released. Even if the foudres are the same as those used for the Gualtallary, the oak feels more present here. There are some spicy aromas over a core of red fruit, and notions of wet stones. There is more volume here than in the Gualtallary, and the tannins are more present, it fills your mouth and leaves an earthy sensation. Great price for the quality it delivers. 5,778 bottles were filled in January 2016. Dec 2016, www.robertparker.com