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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 86.2 pts. and median of 86 pts. in 78 notes) - hiding notes with no text | | | Tasted by dalemosier on 6/18/2019 & rated 84 points: Got as a gift and seems to be past its prime, but still drinkable, although I wouldn't offer it to guests. Limited nose and taste lingers but is harsh. (895 views) | | | Tasted by MarkLA on 10/17/2011: Still holding some appeal, especially if you prefer more soil driven wines (read: its fruit is halfway out the door). Still a nice pairing for beef and would be optimally served with food. Drinking window: Yesterday-Today. J/K, but it would be a great time to drink up. (4992 views) | | | Tasted by bluesguy on 9/1/2010: labor day party 2010 (5321 views) | | | Tasted by Tight Lines on 5/15/2010 & rated 88 points: Nice Malbec for the price. (5385 views) | | | Tasted by bin905 on 3/13/2010 & rated 89 points: Deep purple red color. Smooth rich fruit, spice, oak and mocha flavor with ample tannins. (5471 views) | | | Tasted by maxima on 12/19/2009 & rated 89 points: Surprinsingly fruity and approachable at this young age! Still a bit on the tannic side but will be able to age and improve over the next 4-6 years!!! Avery good effort and an honest value at this price! (5156 views) | | | Tasted by JBever1 on 10/16/2009 & rated 85 points: A good value for the price. Dark and inky with a bit of vanilla and oak on the nose. It closed up after about 5 minutes and took another 15-20 to begin to open up again. Tasting revealed lots of black currant and dark fruit right up front, notes of tar and a suggestion of anise on the back. Pretty tight with medium tannins, and although the wine mellowed some over an hour and a half, it was still unbalanced and showed a short finish. After about three hours it mellowed significantly, tannins rounded out and the bottle was much more enjoyable. I have no idea how to know if cellaring will help, but if you're going to drink this one now, decant and give it at least two hours to breathe. More if you have the time. (2944 views) | | | Tasted by lewisrise on 9/8/2009 & rated 90 points: Nose of blackberry, pomegranate, and spicebox. Dark fruits with cedar and vanilla on the finish. Very dense with a medium finish. (2968 views) | | | Tasted by harrit3 on 2/23/2009 & rated 90 points: Solid malbec - coffee, dark fruit and vanilla spice, fresh blackberry with oak and medium bodied tannins - very enjoyable and excellent value for quality - 90 pts (3695 views) | | | Tasted by jvasko on 1/27/2009 & rated 88 points: great value. V. good. (3627 views) | | | Tasted by Brian1970 on 1/26/2009 & rated 88 points: Solid dark fruit, vanilla oak, hot at the start but blew off. Good finish. Good daily drinker, especially with chicken or meat. (3723 views) | | | Tasted by thirsty_cat on 12/1/2008 & rated 80 points: Smells overwhelmingly alcoholic; strong smoky and woody smell. Entrance is smokey and robust; a strong wine. Very woody and oaky, but it does have a creamy texture and good fruit undertones to it. I would prefer this to be less smokey. Must be enjoyed with food. Kind of young tasting. (1222 views) | | | Tasted by Corgoson on 12/1/2008 & rated 80 points: Strong red fruit smell. Lots of oak and earth in this full bodied wine. Smooth creamy texturewith mild sweetness of fruits like dark plum and black currant. Very aromatic and would definitely benefit from time and air exposure. (2721 views) | | | Tasted by bin905 on 11/16/2008 & rated 86 points: Somewhat rustic. (3707 views) | | | Tasted by cassel on 11/12/2008 & rated 85 points: Fruity - plum flavors. Drank over 2 nights as other snoted better after being open a while. (3823 views) | | | Tasted by maxmanx on 11/5/2008 & rated 86 points: Not very interesting, but inoffensive. (4057 views) | | | Tasted by ColinR on 10/26/2008 & rated 90 points: Inky purple; coffee, cocoa, raspberries; vanilla, strawberry jam, plush, full body, good grip, firm ripe tannins, nice finish.
Decanted 1 hr. Ripe and full yet balanced with structure. Drink up. (3830 views) | | | Tasted by Capt M on 10/25/2008 & rated 83 points: Best if left the bottle open an hour before pouring. Nice cherry, plum, green pepper notes on the nose. Solid entry in the fore-palate, with almost no transition to mid-palate, showing medium body, some green, half ripe tannins, and spicy after taste with additional tobacco, and cedar box notes. Nothing too exciting. Ok wine to drink by itself, but probably enhanced if accompanied by meats. (3738 views) | | | Tasted by Mike Mahoney on 9/23/2008 & rated 85 points: Nice Malbec mild on the tongue. Not much of a finish. (3849 views) | | | Tasted by Tarrant on 8/5/2008 & rated 90 points: Wow, amazing quality and elegance for such a low price, fabulous QPR - Dark, medium/full bodied wtih notes of strong plum, spice, cherry and oak on the nose, very good structure and balance, perceptible tannins, yet smooth and feminine with long length, awesome (90 Points). (3766 views) | | | Tasted by Tejano on 6/30/2008: Dark purple, just short of opaque and still showing a firm nose of ripe and dark fruit with an earthy edge...strong grip that fills the mouth and tends to hang on a while...this is not elegant, more like a working mans wine. (3974 views) | | | Tasted by JuanDomingo on 6/28/2008 & rated 91 points: Rubi red with purple notes with notes of plum, leather and removed earth. With medium body, good balance and elegant. young tannins with forest fruits on the mouth. I think that maybe this is the best Altos ever with 2002. Mostly because it is not too much concentrated. (3973 views) | | | Tasted by Kamikaze on 6/3/2008 & rated 88 points: Fair. (4244 views) | | | Tasted by Armando B on 5/22/2008 & rated 84 points: Solid QPR. Dark fruit, with blackberry predominant on the palate. A bit overbearing on Day 1, but calmed down and very enjoyable on Dys 2-4. Also, I believe that temperature matters signifciantly with this wine. Serve close to cellar than to room temp. (4225 views) | | | Tasted by wwetmore on 5/11/2008: A little tight at the outset, but pleasant and with decent structure. You definitely can feel its grapey youth. Far too young and fails to develop with time. It should not have been bottled so soon. However, it does improve some and smooths out with air. (4416 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Szabo, MS
WineAlign (7/7/2009)
(Altos Las Hormigas Malbec, Mendoza red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2008, IWC Issue #136
(Altos Las Hormigas Malbec Mendoza) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and Vinous. (manage subscription channels) |
| Altos Las Hormigas Producer website
U.S. Importer (Addt'l Info)
ALTO LAS HORMIGAS
This is a very well known winery. The estate's total area is 206 hectares, 45 of which planted. The only varietal planted is Malbec, clones are obtained from careful field selection. The vineyards have a density of over 4,000 plants per hectare, and were planted between 1996 and 1999, free of root stock and raised with the guyot method. At the heart of the property stands the 2,000 square meter cellar with its capacity for 16,000 hectolitres plus approximately 900 hectolitre capacity in small oak. Attilio Pagli and Alberto Antonini are the winemakers.2006 Altos Las Hormigas Malbec Winery notes: It is our main production, deriving from grapes harvested at the end of March, 35% from our vineyards and 65% from grapes bought from contracted vignerons from La Consulta, Vista Flores and Perdriel sub-zones of the Mendoza appellation. The destemmed and softly pressed grapes are vinified in stainless vats at 30º Celsius. During the 15 days fermentation-maceration process the must is pumped and punched down for optimal extraction. The 50% of the wine stays in first use American oak and a 10% in second use French oak. The wine is the bottled without any form of stabilization or filtration, in order to not to alter quality, and is sold after three months of bottle age. Yearly production is about 700,000 bottles.
THE ESTATE - Founded in 1995, owned by eclectical group of Italian wine professionals. Focused on production of Malbec and Bonarda.
VINEYARDS - 100 % Malbec grapes harvested in march and early April. 25% from Medrano vineyards, 60% from grapes from the Consulta, Vista Flores and Eugenio Bustos, in Valle de Uco area. The remaining grapes from Perdriel and Vistalba, districts in Luján de Cuyo.
VINTAGE - Harvest 2006 will be remembered as a classical vintage. Dry and balanced weather conditions throughout the season, allowed slow and sumptuous ripening, harvest time was chosen without weather imposed constrictions.
PRODUCTION - Grapes from different vineyards are vinified separately before the final blend. The destemmed and softly pressed grapes are vinified in stainless steel vats at 28º Celsius. During the 15 day fermentation-maceration process the must is pumped over and punched down for optimal extraction. Free run juice only. The wine is bottled without any form of stabilization or filtration, in order not to alter its quality. It is sold after three months of bottle age. Aging vessel: american oak insertstaves into 30.000 lt stainless tank during 3 months, only 2 year of use for insertstaves. 1,100,000 bottles produced.
TASTING NOTES - Very intense, fruit driven and its nose integrate layers of violet, lavender, red berries, liquorice and chocolate. Ample structure and full body.
SUGGESTED PAIRINGS - Argentine Asado, grilled beef, Carbonara sauce pasta, spicy beef based dishes, soft paste aged cheeses.
VINTAGE INFORMATION - Vintage 2006, Grapes 100 % Malbec, Region Mendoza - Argenti, Winemakers Alberto Antonini & Attilio Pagli, Closure Synthetic cork, Bottle Capacity 750 ML, Alcohol 14.60 %, Total Acidity 5.11 g/L, pH 3.7, Residual sugar 2.50 g/L.Malbec Varietal character (Appellation America)
One of the traditional “Bordeaux varietals”, Malbec has characteristics that fall somewhere between Cabernet Sauvignon and Merlot. A midseason ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends. Malbec is a finicky vine whose fruit is prone to rot and mildew in the cool, damp coastal climate of Bordeaux. But ask a Bordelais grower why there’s no Malbec around, and you’ll more likely get a dismissive shrug and sniff than a viticultural analysis. It is known in much of France as Côt, and, in Cahors, also as Auxerrois. There are in fact hundreds of local synonyms, since Malbec at one time was widely planted all over the country. Sensitivity to frost and proclivity to shatter or coulure (a disease that results in premature fruit drop) is the primary reason that Malbec has become a decreasing factor in most of France. Although plantings in the Medoc have decreased by over twothirds since the mid-twentieth century, Malbec is now the dominant red varietal in the Cahors area. The Appellation Controlée regulations for Cahors require a minimum content of 70%. Malbec is also planted in Chile, and there’s relatively little and recent acreage in California and Australia. It is usually blended with other red varietals in these countries. But Malbec truly comes into its own in Argentina, where it is the major red varietal planted. Much of the Malbec vines there were transplanted from Europe prior to the outbreak of phylloxera and most is therefore ungrafted, on its own roots. Sadly, over the years the bug infested Argentina, too, and vineyards are being replanted on resistant rootstock. Happily, the vines thrive in the arid climate of the Mendoza region in the foothills of the Andes. Made in the context of this South American nation’s Spanish and Italian heritage, it produces a delicious wine that has almost nothing in common with Bordeaux except the color. Argentines often spell it “Malbeck” and make wines from it that are slightly similar in flavor to those made in Europe, but with softer, lusher structure, more like New World Merlot. Another difference is that where French examples are usually considered short-lived, Argentine Malbecs seem to age fairly well. Successful Argentine Malbec growers claim that, in order to develop full maturity and distinction, Malbec needs “hang time” even after sugar levels indicate ripeness. Otherwise, immature Malbec can be very “green” tasting, without its characteristic notes of plum and anise. Malbec in Argentina has come to be appreciated for a spicy white pepper characteristic, the aroma of violets, and sweet, jammy fruit. It is a seductive wine that is typically warm and generous in the mouth, with plenty of flesh, and very appealing when young. Almost always producing a ripe and fruity, even plummy wine, Malbec can take oak aging or show well without it; it’s juicy and quaffable when young but can benefit from aging, developing an intriguing complexity with time in the bottle. It can range in price from as little as $7 to more than $75. The true potential of Argentine Malbec, and indeed in the entire spectrum of Argentine wines, is demonstrated by the fact that many of the world’s most renowned winemakers have come to Argentina to make wine. Both the legendary California winemaker Paul Hobbs, and Michel Rolland of Bordeaux, one of the world’s most famous winemakers, have created very high-end Malbecs. It may be the Italian component in the country’s mixed Latin family tree that fosters the fact that Malbec is an exceptional companion with a broad range of food. Its well-balanced fruit-and-acid profile makes it a natural with rare beef (bear in mind that Argentina is cattle country), but it’s just as good with simple fare from burgers to fried chicken. With its natural balance, good pairings include: cajun cuisine, calzones, cannelloni with meat, poultry, vegetable couscous, steak creole, Greek cuisine, deviled eggs, hummus, Indian cuisine, leg of lamb, Mexican cuisine with meat, pâté, spinach soufflé, and hearty pasta. For cheeses, think of harder styles that are either waxed or oiled, such as Parmigiano Reggiano, Ricotta Salata, Romano, Asiago, Pont l’Eveque, Gruyere, Manchego, Cantal, Comte, old Gouda, old Cheddar, Baulderstone, Beaufort, Leicester, aged Chesire, Chevre Noir, Wensleydale, Tilsit, Iberico, Mahon, Roncal, and Mizithra.Argentina Wines of Argentina
Argentina has been making wine since the 1500s, tracing its wine heritage back to Spain, France and, perhaps surprisingly, Italy. Italian immigration is second only to Spanish in Argentine culture, and the flavors of Italy show up strongly in the nation’s wine, food and cultural tradition. Historically, Argentina has kept much of its wine consumption at home, drinking most of the wine it makes. But we are now seeing more very serious Argentine wines north of the border, and Malbec is leading the movement. The wine-making region in Argentina ranges between the 22° and 42° South latitude. It spreads at the foothills of the Andean mountain range along over 2,400 km; from the province of Salta to the province of Río Negro, with a variety of climates and soils that makes each region a unique land. In general terms, the areas dedicated to vine cultivation are dry and arid with a low level of rain and humidity, determining factor as regards grape health. Abundant sunny days and thermal amplitude favor a good maturity and concentration of aroma and color in the grain. Soils are deep, permeable and poor in organic matter, decisive qualities at the time of obtaining good wine. Due to the low rain regime, irrigation is necessary. Water comes from the Andean range thaw, descending in the shape of rivers to become channels or ditches. Undoubtedly, the combination of these factors turns Argentina into a veritable oasis for the highest quality wine-making. Nevertheless, there is still a long way to go. Wine-making in Argentina, at the level that it achieves today, has a young history that goes back to a little more than 10 years ago. Technological progress, investment and some farsighted businessmen enabled a determining transformation. The province of Mendoza is the most traditional area in the viticultural industry, and is diverse enough to be divided into zones, according to their significantly different weather, height and soil characteristics. These include the Northern Zone, which is suitable for fruity whites and young reds, at a height from 600 to 700m; the Eastern Zone, with a height ranging from 600 to 700m, and the most productive zone in the province; the Uco Valley, a zone of colder weather and higher altitudes (between 800 and 1,400m over sea level); San Rafael, with heights ranging from 450 to 800m; and the High Zone of the Mendoza River, with heights ranging from 800 to 1,100m over sea level and various microclimates, this is the zone where almost all noble varieties have easily become adapted. It is a region that is remarkably well-suited to vine culture, protected from the Pacific’s cooling influence by the Andes and enjoying a long summer of cool nights and warm days, with a dry summer climate but plenty of water available from the region’s rivers. Malbec in particular is outstanding from this area, and it has clearly emerged as the star, the darling of both consumers and critics.Mendoza Wines of Mendoza |
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