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Roberto de la Mota is one of Argentina's most respected and admired winemakers. His long career in wine began when he was just 19, working with his renowned father Raul, who made wine at Bodega Weinert for 20 years (at the time Robert Parker declared that Weinert was making 'the most profound red wine in South America'). After studying Viticulture and Winemaking at the University of Montpellier Roberto made wine at Moet + Chandon's Terrazas de los Andes, then created Cheval des Andes with...
On the nose, this wine shows notes of white flowers and honey, also some herbal notes and tropical fruits. The oak ageing makes the wines more complex, lending coconut and hints of smoke, as well as big volume and softness in the mouth. A complex, elegant and agreeable wine.
Grapes are from 73 year old ungrafted old vines at an altitude of 1,100 meters above sea level. Manually harvested and selection of grape clusters takes place in the vineyard.
Grapes are refrigerated to lower the eld temperatures, followed by direct pressing of the entire grape (with stems), at very low pressure, in the pneumatic press. The juice in manipulated in an oxidative way to extract it from the grapes. Fermentation and maceration take place in stainless steel tanks; and 15% of the juice is fermented in French oak at a temperature of between 18 °C and 20°C. Fifteen percent (15%) of the wine is aged in new French oak barrels for 6 months. No malolactic fermentation. Wine is blended, filtered and posterior bottled.
- 95 Points -
Always among my favourite Argentinean whites, this often tastes even better after a few years in bottle. Sourced from 70-year-old vines, it’s partially barrel fermented, but is dominated by fruit, freshness and a herbal twist. Sappy, refreshing and very long, with notes of beeswax and fresh lemons.See detailed press review
- 92 Points -
Luis Gutiérrez, December 2016
Bottled a couple of weeks before I tasted it, the 2016 Semillon was cropped from a cold and late-ripening "El Niño" vintage. The resulting wine is slightly lower in alcohol and fresher than previous years. The vines were 69 years old in 2016 and are planted on lime soils with big limestone blocks of alluvial origin. Fifteen percent of the must fermented in oak barrels where the wine matured for six months. The palate has vibrant acidity and great length, it makes you salivate, because you have to guide yourself by the feeling in the mouth, as the nose is still very closed and undeveloped. It's fresh, linear, with great freshness--a baby, with a long life ahead. I'd have to taste it next to the older vintages, but in my memory this might be the finest year to date.See detailed press review
- 17/20 -
Restrained lightly grassy grapefruit nose. Very high acidity and a fine tannic texture. Creamy balance softens the crisp acidity. Great intensity with some lime fruit.See detailed press review