Bodega Ruca Malén Malbec Blend Yauquén 2004

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Winemaker's Notes:

Vintage: 2004. Blend: 100% Cabernet Sauvignon. Origin: Lunlunta - Mendoza (Upper Valley of the Mendoza River). La Con...

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  • WS: 90

    Wine Spectator Score

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  • W&S: 88

    Wine & Spirits Magazine Score

    88

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One of the best wines I've ever had under $10 Read more

Complex, very aromatic, great intensity and mouthfeel. 92 Parker. Great wine! Last wine made by Don Raul de la Mota, the father of Argentinean... Read more

Great wine! For the money it makes a lot of sence. Black fruit, restrained, pleasant acidity well balanced with the tannins. V. long aftertaste Read more

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User Reviews for Bodega Ruca Malén Malbec Blend Yauquén

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Snooth User: sieraski
3981024
5.00 5
12/26/2007

One of the best wines I've ever had under $10


Snooth User: Riva
16402022
5.00 5
03/01/2010

Complex, very aromatic, great intensity and mouthfeel. 92 Parker. Great wine! Last wine made by Don Raul de la Mota, the father of Argentinean winemaking of this century!


Snooth User: Riva
16402022
5.00 5
03/01/2010

Great wine! For the money it makes a lot of sence. Black fruit, restrained, pleasant acidity well balanced with the tannins. V. long aftertaste


Ratings & Tags for Bodega Ruca Malén Malbec Blend Yauquén

100931 Snooth User: nhersh
rated this wine
4.00 5
12/14/2008

84407 Snooth User: Rocheco
rated this wine
4.00 5
09/03/2008

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.

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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