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Ruca Malen Cabernet Sauvignon(2004)
- Winery:
- Bodega Ruca Malen
- Varietal:
- Cabernet Sauvignon
- Region:
- Argentina > Mendoza
- Type:
- Red Wine
- User Tags:
- red grape, cabernet sauvignon, structure, bottling, finish - long, burned, ruby, color descriptors, red fruit, coffee
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. read more...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. (hide)
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. read more...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. (hide)
