Download Complete Production Notes

In the remote upper reaches of Argentina’s Uco Valley on the eastern slopes of the Andes, Bodegas Salentein produces a remarkable collection of wines from vineyards planted at some of the highest elevations on the planet. From this lofty outpost, 65 miles south of the bustling city of Mendoza, Argentina’s winemaking capital, Bodegas Salentein (Sah-len-tyne) has started to forge an international reputation for its fine wines. Each year, growing numbers of curious wine lovers are drawn to this spectacular location, intent on discovering and experiencing the beauty and ethos of Bodegas Salentein for themselves.

Bodegas Salentein is a wine destination like no other. Established in the late 1990s, Salentein is a privately-owned estate of almost 5,000 acres, of which 1,124 acres are planted to vine. The property includes a world-class winery and cellars, a 125-acre nature preserve, the showpiece Killka Center for Culture and the Arts, a nearby lodge (the Posada Salentein, offering an elegant and relaxed retreat into nature), and the landmark Chapel of Gratitude, a non-denominational chapel of ascetic loveliness, built using ancient local stonework techniques.

Production Area
The grapes for this varietal were cultivated in the estate vineyards of El Portillo and La Pampa. The distinctive character of this wine derives from the location of the vineyards and the subtle nuances contributed from the varying heights at which the fruit is grown.

Grape Varieties
100% Merlot

Vinification
100% hand-harvested grapes. Once at the winery, a cluster selection was performed, followed by a gentle de-stemming and berry selection (no grape crushing was performed). From the selection table, the berries were directly transferred to a 450-kg hopper. From the hopper they passed directly to the stainless steel tanks, without using pumps. As the berries arrived virtually whole to the fermentation tank, a slight carbonic semi-maceration took place, which helped extract fresh fruit aromas. After a 3-day cold maceration at 50º-53ºF, select yeasts were inoculated. Fermentation took place at controlled temperatures for 8 days., Pumping over and manual trampling of the cap were performed daily and very softly until fermentation was over. Maceration continued for 21 additional days. Once this stage was over, the wine was racked to new and used French oak barrels, where malolactic fermentation took place. The wine was barrel-aged for 17 months and bottle-aged for at least 12 additional months.

Color
Deep ruby red

Bouquet
Intense aromas of ripe, sweet quince with notes of tobacco and vanilla

Taste
Ample mouth-feel with great structure; ripe tannins and a long and pleasant finish

Alcohol
14.8%

Serving Suggestions
Suitable to match with aged hard cheeses, red meats and spicy, full-flavored dishes