Community Tasting Note

Ben Christiansen wrote:

Monday, March 21, 2011 - This is made from central mendoza and some Uco valley, and the lower lying areas. Although they apperently feel that the Maipo valley is the best site for growing cabernet. meaning it does not need a high altitude to achieve the aromatic complexity, unlike Malbec.

15 months in barrels, 70% french oak, 30% american, 70% in barrel, 30% in stainless.

Maybe it is the switch from Malbec to Cabernet but this seems a bit green and hard, especially in its tannins to me. Again, that could be the switch of varietal. They say they want a bit of spiceness on the cabernet and to do this they leave the west side of the canopy. This is purposefullly done to give vegetal notes.

And they are there. These are the same grapes they use for Medilla, if you are tracking on all things Trapiche.

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