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Amalaya de Colomé Valle Calchaquí 2009

Winemaker's Notes:

Grapes were hand harvested in 30-pound boxes, delivered to the winery and hand sorted. Ater 4 days of cold maceration, fermentation was slow, using selected yeast. Maceration lasted 18 to 20 days. Maltolacic fermentation in stainless steel tanks. Once Maltolacic fermentation was completed, 20% of the wine was aged in French oak during 10 months. It was the fined using egg whites from our biodynamic farm.

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Bodega Colome:
Colome was farmed for thousand of years by the native population who were excellent stewards of the land. The original Indio language in Ihe Cakhaqul Valley was "Kakan"; but at the end of the 15th century the Incas entered the valley. Since then, the dialect spoken in the valley has been "Quechua". In 1549, Calchaqui Valley was first occupied by the Spanish conquistadores... Read more
Colome was farmed for thousand of years by the native population who were excellent stewards of the land. The original Indio language in Ihe Cakhaqul Valley was "Kakan"; but at the end of the 15th century the Incas entered the valley. Since then, the dialect spoken in the valley has been "Quechua". In 1549, Calchaqui Valley was first occupied by the Spanish conquistadores but they encountered stiff resistance from the native population. 90 years later the Spanish succeeded expropriating the native population. As the tale goes, the native tribe chief Colomln received vines from the Spanish conquistadores in the late 16th century for good services rendered. The old Colomi winery was founded in 1831. probably by the Spanish Governor of Salta, Nicolas Severo de Isasmendi y Echalar. His daughter Ascencion, who married Jose Benjamin Davalos, introduced in 1854 from France pre-phylloxera Malbec and Cabernet Sauvignon wines to Colome. Three vineyards of 10 acres/ 4 hectares, dating from this time still produce grapes. Colome is considered the oldest existing winery in Argentina. Read less

External Reviews for Amalaya de Colomé Valle Calchaquí

External Review
Source: Flaschenpost Weinservice GmbH
10/13/2010

Dunkles rot mit Purpurreflexen Aromen: Feigen, Korinthen, Kirschen und Gewürze Mittlerer Körper, gut integrierte Säure, würzig, erdige Komponente, trockenbeerig, weiche Gerbstoffe, lang und samtig im Abgang


External Review
Source: Flaschenpost Weinservice GmbH
08/23/2011

Aromen: Würzig, röstig, getrocknete Beerennoten. Gaumen: weiche Gerbstoffe, dezente Süsse, komplexe Aromatik: Rosinen, schwarze Schokolade, Lakritze, Rauch, Teer, Ingwer und Heu. Ein Wein mit Potenzial.



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Tasting Notes:

The color is deep magenta with red hues. The aromas begin with a top note of roses and violets followed by a red fruit profile of cherries and strawberries with hints of white pepper. The flavors are similar, with exotic plum and berry wrapped in a sweet, wet clay, earthy background. The entry on the palate is smooth, moving to full bodied and silky with a persistent finish.

Grapes were hand harvested in 30-pound boxes, delivered to the winery and hand sorted. Ater 4 days of cold maceration, fermentation was slow, using selected yeast. Maceration lasted 18 to 20 days. Maltolacic fermentation in stainless steel tanks. Once Maltolacic fermentation was completed, 20% of the wine was aged in French oak during 10 months. It was the fined using egg whites from our biodynamic farm.

Dietary Information: Organic

Wine Specs:

Alcohol: 14.00%
Total Acidity: 6.0 grams per liter

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