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
This Merlot reveals the distinctive terroir of the Valle de Uco. Careful canopy management provided clusters with ideal sun exposure, leading to fruit of desired ripeness in terms of sugar levels and color.

Grape Varieties
100% Merlot

Vinification
100% hand-harvested grapes. Upon arrival in the winery, a cluster selection and soft de-stemming were performed, without breaking the berries. From the selection table, the grapes were sent directly to a hopper, where they were received with dry ice to avoid oxidation and to lower their temperature. From there, they were placed in French oak vats, without using pumps, where cold maceration was performed at 50 F to 54 F for three days. Next, select yeasts were added and fermentation started in a controlled manner at 78 F to 84 F for seven days. The must was pumped over and the cap was manually punched down very softly until the end of fermentation. Subsequently, maceration continued for 20 to 30 more days. After this stage, the wine left the vats and was immediately racked to new French oak barrels, where malolactic fermentation took place. After barrel aging for 19 months, wine from different barrels was blended and then stored again in the barrels for an additional five months. The wine was racked and subsequently bottled without filtering. Finally, it was bottle-aged for another 12 months.

Color
Deep purple

Bouquet
Deep and complex notes of jammy red fruit, coupled with a touch of tobacco and spices

Taste
Full-bodied and well balanced, with concentrated fruit, ripe tannins and a smooth finish

Alcohol
15.5%

Serving Suggestions
Ideal companion to spicy food, game and sharp cheeses