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Doña Paula Merlot Los Cardos 2005

Winemaker's Notes:

Wine making details: All the stems of the grape were removed. Partial crushing of the berries: 20% of berries were crushed to provide some berry aromas and a carbonic maceration character to the wine. Addition of 5 g/hl of SO2 at crusher. Inert gas blanketing. Carbon dioxide gas was dispersed over the must to exclude oxygen from juice. Gentle handling of the grapes in all the process with positive displacement pumps with variable speed control.Must cooling to reduce the temperature immediately after crushing to maintain flavors and aromas and reduce the level of SO2. Cool pre-fermentation maceration for 48 hr to extract primary flavors and color. Fermented in stainless steel tanks with jackets for ten days at 22°C with a peak of 28°C between 10 to 8 Bé. Total maceration period of 15 days. Natural malolactic fermentation took place in tanks at 16°C. No press wine has been added. The wine has been aged for eight months with a variety of different toast French and American oak. Finned with albumen and cool tartrate stabilization. Filtered just by pressure filter with large diatomaceous (or kieselgur). Tasting notes: Color: A profound and intense ruby color. Aroma: Ripe currant, blueberry, black fruits and cocoa are combined with menthol and toasty oak on the nose. Palate: Refined and silky with a harmonious and persistent finish. Technical details: Alcohol content: 14,4 % vol., Total Acidity: 6,15 g/l (tartaric acid) PH: 3.4 Sugar: 2,11 g/l, Wine and Food: Try with roasts and steaks, hearty casserole or stews, grilled vegetables, pasta dishes, salami, cheese soufflé, kebabs, meatballs, Couscous, ratatouille.

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Dona Paula:
In 1997, the Claro Group from Chile decided to expand its wine business into Argentina to continue the group’s tradition of producing world-class wines. The conditions in Argentina’s Mendoza region contained the ideal and unique terroir which allow winemakers to fulfil their dreams of creating sophisticated and immaculately structured wines. The Claro Group’s first investme... Read more
In 1997, the Claro Group from Chile decided to expand its wine business into Argentina to continue the group’s tradition of producing world-class wines. The conditions in Argentina’s Mendoza region contained the ideal and unique terroir which allow winemakers to fulfil their dreams of creating sophisticated and immaculately structured wines. The Claro Group’s first investment in the Argentine was to acquire the Ugarteche Estate. The estate encompassed approximately 140 hectares (346 acres) of old Malbec and Chardonnay vines, a requisite for producing a deep and balanced wine in the short term. The following year, the expansion continued and Tupungato Estate was obtained. The newly bought estate aided in giving the winemakers of Doña Paula a multi-faceted platform to work off. The underlying conditions showed a remarkable potential for delivering fresh, aromatic wines with high acidity, which were perfectly suited for short-cycle varieties. It took two years for the planting process to be completed, while concurrently the construction of a state-of-art winery commenced. In 1999, Doña Paula had its maiden harvest. It produced phenomenal and hugely promising results. However, due to the occasionally capricious nature of agriculture, disaster struck in the form of hail storms in 2000 and 2001, which inhibited wine production for those two years. Thus, the commercial release of Doña Paula wines onto the export market had to be delayed until the following year. After the unfortunate incidents in 2000 and 2001, Doña Paula has invested heavily in hail-proof nets     Since Doña Paula’s launch onto the international market in 2002, with its early exports going to: the United Kingdom; the United States of America and Continental Europe, the company has seen a constant and stratospheric rise in the annual sales of its wines. The successive growth records posted by Doña Paula in 2003 and 2004 caught major international and local attention, showing the firm to be a serious, emerging player in the Argentinean wine industry. Doña Paula soon developed a trademark style that consisted of a powerful complexity which was characterised by a unique fresh fruit concentration. Connoisseurs, importers and the press throughout Europe and the Americas were astounded by the distinctive savour of this wine, which ultimately led to Doña Paula receiving its first prestigious international accolade of “Value Brand of the Year” by Wine and Spirits magazine in 2004. Struggling to keep up with the demand that was placed upon Doña Paula, due to its success among customers, 2005 and 2006 saw a titanic influx of investment into the winery. The capacity of the winery was increased by another million litres in the form of stainless steel vats and a new winery was constructed on the main estate. This resulted in Doña Paula having a vat capacity of over 7 million litres. Throughout 2006 and 2007, Doña Paula acquired and fully planted two high altitude estates: Altamira (80ha.- 198 ac. Planting finish in 2006) and Gualtallary (120 ha.- 297 ac. Planting finished in 2007).The acquisition of these estates insured that Doña Paula wines consisted purely of estate-grown grapes and the end of 2006 saw Doña Paula ranked 12th out of more than 300 Argentinean wine exporters. Due to previous successes, the following years have allowed for Doña Paula to experiment with its wines and expand by diversifying the countries to which it exports. Korea, Honduras, El Salvador and Paraguay have been added to the list of nations to which Doña Paula is exported (currently, there are over 54 countries offering Doña Paula wines in restaurants and on the their shelves), and a new range was created in order to satisfy clients who wanted a unique, charming and extraordinary wine. An uncommon series of unique blends and rare varieties has culminated in the dawn of the Doña Paula premium range which incorporates: Alluvia; Salix Vineyard; Read less

Member Reviews for Doña Paula Merlot Los Cardos

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Snooth User: descalzi
3695434
5.00 5
04/26/2010

Five glasses



Wine making details: All the stems of the grape were removed. Partial crushing of the berries: 20% of berries were crushed to provide some berry aromas and a carbonic maceration character to the wine. Addition of 5 g/hl of SO2 at crusher. Inert gas blanketing. Carbon dioxide gas was dispersed over the must to exclude oxygen from juice. Gentle handling of the grapes in all the process with positive displacement pumps with variable speed control.Must cooling to reduce the temperature immediately after crushing to maintain flavors and aromas and reduce the level of SO2. Cool pre-fermentation maceration for 48 hr to extract primary flavors and color. Fermented in stainless steel tanks with jackets for ten days at 22°C with a peak of 28°C between 10 to 8 Bé. Total maceration period of 15 days. Natural malolactic fermentation took place in tanks at 16°C. No press wine has been added. The wine has been aged for eight months with a variety of different toast French and American oak. Finned with albumen and cool tartrate stabilization. Filtered just by pressure filter with large diatomaceous (or kieselgur). Tasting notes: Color: A profound and intense ruby color. Aroma: Ripe currant, blueberry, black fruits and cocoa are combined with menthol and toasty oak on the nose. Palate: Refined and silky with a harmonious and persistent finish. Technical details: Alcohol content: 14,4 % vol., Total Acidity: 6,15 g/l (tartaric acid) PH: 3.4 Sugar: 2,11 g/l, Wine and Food: Try with roasts and steaks, hearty casserole or stews, grilled vegetables, pasta dishes, salami, cheese soufflé, kebabs, meatballs, Couscous, ratatouille.

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