If you would like to experience the limits to which Argentinian Malbec can be pushed in pursuit of incredible wine, then let me introduce you to the region of Salta. At a surprisingly low latitude (26 degrees i.e. sub tropical) for viticulture, it works because of the dizzingly high altitude - up to 3,000m. Much higher altitude than most Mendoza at 1,500m. This is Coca leaves needed for altitude sickness type of altitude!
The sunshine is really intense but only for a short period as the mountain range creates shade in the morning and early evening. This means you get the 'pulse ripening' through big diurnal temperature shifts (20 degrees!) between night and day which is great for developing lots of lovely flavour compounds, as well as keeping hold of acidity. The grapes develop very thick, dark skins, high in blue-toned anthocyanins to protect their seeds from the harsh UV light. This translates to a plush, deep purple hue in the glass and velvety richness on the palate. If you like complexity and concentration in your Malbec, Salta is your new favorite region.
This is a wine on full volume. High acid, full body, high tannins which are velvety and silky. Pronounced aromas of blackberry, blackcurrant, liquorice, dried herbs and woodsmoke. A hint of violet and chocolate. Previous vintages suggest this wine will develop hints of dried fruit - prunes and raisins.
Colomé Estate Malbec, Salta, Argentina, 2018
Winemaking
About the Producer
Upon arrival at the winery, the grapes were hand-sorted twice to ensure no green material or imperfect fruit entered the must. The grapes were cold macerated at 8°C for four days and then fermented using natural yeasts in stainless-steel tanks. Fermentation was kept at 24°C with twice daily pumpovers with an extended maceration period of 30 days. Malolactic fermentation occurred in tank. The wine was then aged for 15 months in French oak barrels, 15% of which were new.
