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Red Wine
CHEVAL DES ANDES, 2013
Availability:In stock
Vintage: 2013
Size: 750ml
Ratings: Robert Parker Wine Advocate 96, James Suckling 98
Grape Blend: 67% Malbec, 26% Cabernet Sauvignon and 7% Petit Verdot
The 2013 Cheval des Andes came up to 67% Malbec, 26% Cabernet Sauvignon and 7% Petit Verdot mostly from their vineyards at Las Compuertas at some 1,1000 meters altitude and some fruit from their 15 hectares at La Consulta in the Valle de Uco, that they use when they don't find it too ripe. Even if they tend to pick early, the bottled wine is a ripe and heady blend hitting the scale at 15% alcohol fermented relatively warm (28 degrees Celsius) for some 25 days. After malolactic in tank, all different lots go into barrel and they try to make the blend as soon as possible, usually during the first winter so the wine ages together for some 15 to 18 months in French oak barriques. They have reduced the amount of new wood used (only 30%) to avoid overwhelming the fruit with aromas but providing complexity and clarifying the wine naturally. From this vintage onward they have been able to not acidify the wine, as they changed their approach to viticulture, and they are now able to burn the green notes and harvest early, with natural acidity and lower alcohol. The key to this is to get something like 30-35 hectoliters per hectare. I think this is absolutely the right approach, and this change started in 2010--with 100% estate fruit, no oenological products used, fresh maturity without greenness through lower yields. In 2013, they consider they have achieved what they want, but kept improving in 2014, 2015 and 2016. The 2014 had just been bottled and I didn't have the chance to taste it, but they told me they prefer 2014 to 2013. If that is the case, 2014 should be mind-blowing, because 2013 is simply superb. Drink Date 2016 - 2023
- Robert Parker Wine Advocate 96pts
CHEVAL DES ANDES, 2013Vintage: 2013
Size: 750ml
Ratings: Robert Parker Wine Advocate 96, James Suckling 98
Grape Blend: 67% Malbec, 26% Cabernet Sauvignon and 7% Petit Verdot
The 2013 Cheval des Andes came up to 67% Malbec, 26% Cabernet Sauvignon and 7% Petit Verdot mostly from their vineyards at Las Compuertas at some 1,1000 meters altitude and some fruit from their 15 hectares at La Consulta in the Valle de Uco, that they use when they don't find it too ripe. Even if they tend to pick early, the bottled wine is a ripe and heady blend hitting the scale at 15% alcohol fermented relatively warm (28 degrees Celsius) for some 25 days. After malolactic in tank, all different lots go into barrel and they try to make the blend as soon as possible, usually during the first winter so the wine ages together for some 15 to 18 months in French oak barriques. They have reduced the amount of new wood used (only 30%) to avoid overwhelming the fruit with aromas but providing complexity and clarifying the wine naturally. From this vintage onward they have been able to not acidify the wine, as they changed their approach to viticulture, and they are now able to burn the green notes and harvest early, with natural acidity and lower alcohol. The key to this is to get something like 30-35 hectoliters per hectare. I think this is absolutely the right approach, and this change started in 2010--with 100% estate fruit, no oenological products used, fresh maturity without greenness through lower yields. In 2013, they consider they have achieved what they want, but kept improving in 2014, 2015 and 2016. The 2014 had just been bottled and I didn't have the chance to taste it, but they told me they prefer 2014 to 2013. If that is the case, 2014 should be mind-blowing, because 2013 is simply superb. Drink Date 2016 - 2023
- Robert Parker Wine Advocate 96pts
Description
Description
Founded in 1999 in one of Argentina’s best renowned regions – Luján de Cuyo in the north of Mendoza – Cheval des Andes spans an exceptional area of ungrafted old Malbec vines blended with Cabernet Sauvignon. This unique terroir, located in the foothills of the Andes cordillera, gives rise to the production of a fresh and elegant Andes grand cru that promises to age well. The “millésime effect” then gives its uniqueness to every vintage.
Each grape variety is planted in a carefully-selected terroir so that it can reveal its full potential.Today, the vision of committed viticulturists, helped by the knowledge of the teams of Château Cheval Blanc, has been achieved through twenty years of daily care in these unique vineyards which now produce a genuine “grand cru” of the Andes.
Tasting Notes
Grape Blend: 67% Malbec, 26% Cabernet Sauvignon and 7% Petit Verdot
The 2013 Cheval des Andes came up to 67% Malbec, 26% Cabernet Sauvignon and 7% Petit Verdot mostly from their vineyards at Las Compuertas at some 1,1000 meters altitude and some fruit from their 15 hectares at La Consulta in the Valle de Uco, that they use when they don't find it too ripe. Even if they tend to pick early, the bottled wine is a ripe and heady blend hitting the scale at 15% alcohol fermented relatively warm (28 degrees Celsius) for some 25 days. After malolactic in tank, all different lots go into barrel and they try to make the blend as soon as possible, usually during the first winter so the wine ages together for some 15 to 18 months in French oak barriques. They have reduced the amount of new wood used (only 30%) to avoid overwhelming the fruit with aromas but providing complexity and clarifying the wine naturally. From this vintage onward they have been able to not acidify the wine, as they changed their approach to viticulture, and they are now able to burn the green notes and harvest early, with natural acidity and lower alcohol. The key to this is to get something like 30-35 hectoliters per hectare. I think this is absolutely the right approach, and this change started in 2010--with 100% estate fruit, no oenological products used, fresh maturity without greenness through lower yields. In 2013, they consider they have achieved what they want, but kept improving in 2014, 2015 and 2016. The 2014 had just been bottled and I didn't have the chance to taste it, but they told me they prefer 2014 to 2013. If that is the case, 2014 should be mind-blowing, because 2013 is simply superb. Drink Date 2016 - 2023
- Robert Parker Wine Advocate 96pts
Serving Suggestions
A structured and powerful wine, perfect for taming succulent dishes. Have with grilled meat, pulled pork, brisket, ribs with bbq sauce, hamburgers with melted brie.
Ratings
Robert Parker Wine Advocate 96, James Suckling 98
