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Roberto de la Mota est l’un des vignerons argentins les plus respectés et admirés. Sa longue carrière dans le domaine du vin a commencé dès l’âge de 19 ans; il travaillait alors avec son célèbre père, Raul, qui a produit du vin pour le compte de la Bodega Weinert pendant 20 ans (à l’époque, Robert Parker a déclaré que Weinert produisait le vin rouge sud-américain « offrant le plus de profondeur »). Après avoir terminé ses études en viticulture et en vinification à...
- 95 Points -
Consistently one of my favourite Argentinean whites, this partially wooded Semillon comes from a 68-year-old parcel in Paraje Altamira. Herbal, elegant and beeswaxy, with subtle citrus peel notes, it’s a wine that’s well worth cellaring.Voir la revue de presse détaillée
- 92 Points -
Apricots, cantaloupe, mangoes and papaya make for a very tropical-fruited semillon. Medium to full body, lots of tangy acidity and a textured finish. Drink now.Voir la revue de presse détaillée
- 92+ Points -
The one white produced at Mendel, the 2017 Semillon is sourced from 70-year-old vines in Paraje Altamira at 1,100 meters in altitude. 2017 saw lower yields because of a late frost, and the vintage produced concentrated, aromatic grapes that give freshness to the wine, with citrus and floral aromas. The whole clusters were pressed, and 15% of the volume fermented in French oak barrels and then matured in those barrels for six months; the rest of the wine fermented in stainless steel and was kept there until it was blended and bottled in September 2017. Sémillon and Chenin Blanc were riper in 2017 compared to 2016, which was a very rainy vintage when these varieties had some issues with ripening properly. In years like this, Roberto de la Mota likes to ferment with indigenous yeasts, because there is no need to add any yeasts. He also likes to do an oxidative vinification to stabilize the wine and uses very low sulfur. The wine comes through as very balanced—on both the nose and palate—clean, integrated, faintly balsamic and with very good intensity while keeping the freshness. It opens up slowly in the glass, becoming more nuanced and complex. It should develop nicely in bottle.Voir la revue de presse détaillée