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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2017 (based on 53 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 25 notes) - hiding notes with no text | | | Tasted by rbs1 on 1/16/2015 & rated 91 points: With a nice touch to the nose, with tobacco, hebs and balckberry at the end. Smooth and elegant, a good reminder of his big brother, the Assemblage, very well done by Carmelo. (1646 views) | | | Tasted by rbs1 on 10/19/2014 flawed bottle: Have had many bottles of several Carmelo Patti. Second time with this particular wine and vintage, that I find acidity way up, wine past it's prime, although after taste remained as usual. I suggest drinking up any remaining 2003 bottles. (1695 views) | | | Tasted by brunomr on 9/8/2012 & rated 89 points: Very very good! I believe it was better to consume it 1 year before. (3694 views) | | | Tasted by Ron Van Holland on 5/8/2011 & rated 91 points: Purchased directly from Carmelo Patti in Mendoza in January, 2011 and saved for a special dinner party. It did not disappoint. Classic, "blue suit" cab, very smooth with excellent balance. (4034 views) | | | Tasted by dontburntheday on 1/1/2011 & rated 86 points: Bold. Earthy. Fruity. Brighter than I expected. Citrus. Berries. (3222 views) | | | Tasted by cpoulos on 11/20/2010 & rated 93 points: This is my second bottle of this wine, the first drunk in a restaurant in Mendoza. Carmelo Patti's cellar is crude and not especially tidy, but what emerges from it is some of the very best in Mendoza, with a cult following within Argentina and parts of Europe. Everything here is done completely by hand, including labeling. The wine is held back several years, in his dirt-floored cellar, before release. This is showing beautifully for me, with notes of truffle, chocolate, cassis, faint cinnamon notes, cherry, and tobacco. Sweet-fruited and satisfying. This is what I imagine Cabernet was like in California in the 1970s. (I wore a diaper until 1977.) One of the most underpriced wines I have tasted this year, at $26.50. (2880 views) | | | Tasted by Armando B on 9/20/2010 & rated 88 points: Drank with friends. No detailed notes. (2973 views) | | | Tasted by fekfouri on 8/15/2010 & rated 90 points: Ready to drink. Fruity, spicy, mineral. Long, round, juicy. (2384 views) | | | Tasted by aldoassada on 5/22/2010 & rated 91 points: Very distinctive from another samples from Argentina though the exception of the alcohol on the nose, very perceptive. Licorice, cassis and strawberry. On the mouth, its much better because it doesnt looks like anything from Argentina; low tannins, a lit bit of acohol at backand, very nice fruit.
Decanted for 2 hours inside a cellar on a restaurant.
Great! (2397 views) | | | Tasted by gissmo79 on 5/17/2010 & rated 89 points: good value for the money (2280 views) | | | Tasted by french16 on 10/1/2009 & rated 89 points: Coffee with green notes, bell pepper,cassis, roasted almonds notes, hint of violets and herbs, earthy, leather. Slightly rough texture, med body, sweet fruits, cedar, balanced, smooth tannins. Overall nice and funky\dirty, very south american. (1458 views) |
| Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonArgentina 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 MendozaLujan de Cuyo Luján de Cuyo (Municipalidad de Luján de Cuyo)
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