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Bodega Ruca Malén Cabernet Sauvignon 2004

Winemaker's Notes:

Vintage: 2004. Blend: 100% Cabernet Sauvignon. Origin: Lunlunta - Mendoza (Upper Valley of the Mendoza River). La Consulta - Mendoza (Uco Valley). Vineyard age: 12 and 9 years old. Trellis system: horizontal trellis (“parral”). Altitude: 800 m and 1,050 m above sea level. Harvest date: first and second week of April. Average yield: 10,000 kg/ha. Vinification (winemaking): hand harvest in 20 kg boxes. Bunch selection. Short cold maceration followed by alcoholic fermentation in temperature-controlled stainless steel tanks. 21-day maceration. Malolactic fermentation. Aging: 12 months in barrels which have been used once, twice or three times. 80% French oak (Taransaud) and 20% American (Canton). Laying down: bottle aging for at least one year. Alcohol: 14.8%. Acidity: 5.06 g/l (Tartaric acid) pH 3.8. Residual sugar: less than 1.8 g/l. Production: 51,000 bottles. First year of production: 1999. Tasting features: Sight: dark red colour with brilliant purple tinges. Limpid. Nose: aromatic with notes that remind us of candied red fruit, such as strawberry and plum marmalade. Roasted red peppers and black olives integrate with spices and white and black pepper. Mouth: silky mouth attack. Very ample and intense mouth feel, with sweet and ripe tannins. Intense aromas of spices and candied fruit. Balanced acidity accompanying a long fruity finish. Food match: veal loin, deer or wild boar accompanied by complex sauces of red fruits, spices or mushrooms. It goes well with ragouts, casseroles or stews. Suggestion: three-pepper loin with ratatouille and pine mushrooms sautéed in the same wine.

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Bodega Ruca Malen:
Ruca Malen's dream began in 1998, when Jean Pierre Thibaud and Jacques Louis de Montalembert discovered, in one of their meetings, that they shared the same dream: starting their own winery in Mendoza, a winemaker's paradise at the foot of the Andes range. By that time, Jean Pierre had left the chairmanship of Bodegas Chandon in Argentina, after 10 years of service and Jacques Louis had forged ... Read more
Ruca Malen's dream began in 1998, when Jean Pierre Thibaud and Jacques Louis de Montalembert discovered, in one of their meetings, that they shared the same dream: starting their own winery in Mendoza, a winemaker's paradise at the foot of the Andes range. By that time, Jean Pierre had left the chairmanship of Bodegas Chandon in Argentina, after 10 years of service and Jacques Louis had forged an outstanding career in the winemaking industry in his hometown, Burgundy. From them on, Bodega Ruca Malen would be exclusively focused on making wines of excellence, based on their knowledge and, above all, their passion for winemaking. Some time after that meeting, Bodega Ruca Malen produced its first bottling: the 1999 vintage. From its very onset, Ruca Malen has been committed to enological quality, which translates into wines with style, elegance and distinction. Read less

Vintage: 2004. Blend: 100% Cabernet Sauvignon. Origin: Lunlunta - Mendoza (Upper Valley of the Mendoza River). La Consulta - Mendoza (Uco Valley). Vineyard age: 12 and 9 years old. Trellis system: horizontal trellis (“parral”). Altitude: 800 m and 1,050 m above sea level. Harvest date: first and second week of April. Average yield: 10,000 kg/ha. Vinification (winemaking): hand harvest in 20 kg boxes. Bunch selection. Short cold maceration followed by alcoholic fermentation in temperature-controlled stainless steel tanks. 21-day maceration. Malolactic fermentation. Aging: 12 months in barrels which have been used once, twice or three times. 80% French oak (Taransaud) and 20% American (Canton). Laying down: bottle aging for at least one year. Alcohol: 14.8%. Acidity: 5.06 g/l (Tartaric acid) pH 3.8. Residual sugar: less than 1.8 g/l. Production: 51,000 bottles. First year of production: 1999. Tasting features: Sight: dark red colour with brilliant purple tinges. Limpid. Nose: aromatic with notes that remind us of candied red fruit, such as strawberry and plum marmalade. Roasted red peppers and black olives integrate with spices and white and black pepper. Mouth: silky mouth attack. Very ample and intense mouth feel, with sweet and ripe tannins. Intense aromas of spices and candied fruit. Balanced acidity accompanying a long fruity finish. Food match: veal loin, deer or wild boar accompanied by complex sauces of red fruits, spices or mushrooms. It goes well with ragouts, casseroles or stews. Suggestion: three-pepper loin with ratatouille and pine mushrooms sautéed in the same wine.

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