Altos de las Hormigas Malbec Reserva 2008
Grapes from different vineyards are vinified separately before the final blend. The destemmed and softly pressed grapes go into small stainless steel tanks for 5 days at 10°c, for cold maceration. Alcoholic fermentation then begins using native yeasts whilst cap management is conducted with systematic rack-and-returns. The time between crushing and pressing is approximately 20 days. Immediately after malolactic fermentation the wine goes in to tight grain French oak barrels for 18 months of ageing. The extended barrel ageing gives the wine its finesse and complexity.
External Reviews for Altos de las Hormigas Malbec Reserva
Dark and ripe, but intense and vivid, with melted licorice, graphite, plum confiture and freshly crushed boysenberry fruit all pumping through the lengthy finish. Therersquo;s real solid grip as well. Drink now through 2011.
A selection of three small vineyards planted in the late twenties in Vistalba, Perdriel and La Consulta, this shows the heights malbec can reach in the Andes foothills. Rich and dense without being over extracted, full of graphite and black cherry aromas, its structure is solid as a wall but flexible enough to let the fruit express itselfmdash;a lovely curtain of violets, currants and black pepper. Open with venison in a red wine reduction, or save for two or three years to see how it can evolve.
A dark, lush style, with a dense core of plum sauce and crushed blackberry fruit laid over velvety tannins. The long, toast- and black licorice-filled finish carries some heft, but stays nicely balanced. Drink now through 2010.
Closed and tight when first poured, this opens to pure cherry and raspberry flavors, while the firm tannins and fresh acidity mark the outlines of its fleshy body. To catch all the freshness, open it now with a fried eggplant sandwich.
Serious juice, with deep, vivid purple color, loads of plum, boysenberry and blackberry fruit, extra layers of meat, mineral and toast, and a terrific velvety texture despite the dense, muscular tannins. Drink now through 2007.
Terrific nose of freshly crushed plum and blueberry, followed by an authoritative palate of fig, blackberry, tar, espresso and mineral. Muscular back end, with chocolate and loam-flavored tannins driving the finish. Should gain more nuance with cellaring. Best from 2006 through 2010.
Since their first vintage in 1997, winemakers Alberto Antonini and Attilio Pagli, two of four Italian partners who run this winery, have produced some of the best and best-priced reds from Mendoza. The reserva is the top of their line and the 2002 culminates a string of impressive showings. This muscular, ultraripe Malbec shows levels of complexity not achieved in previous vintages.
Food Pairings for Altos de las Hormigas Malbec Reserva
Potato & Leek Gratin Recipe
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Deep colour, with a brilliant purple rim. An intense nose, with a fine, floral perfume alongside the ripe red fruit. There are hints of undergrowth, graphite and smoked walnut too. The palate is rich and mouthfilling, with smooth tannins that support the wine well. On the finish, alongside the floral and fruit flavours, mineral complexity lingers. To drink from 2012 to 2018.
Dietary Information: All-Natural
6500 cases produced.
Notes: 50% New, 50% Second Use
|Sugar: 2.23 grams per liter||Total Acidity: 5.78 grams per liter|