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Alamos 2013 Cabernet Sauvignon represents a splendid Mendoza year

Alamos’ 2013 Cabernet Sauvignon is a young wine with significant promise for future consumption. That’s not to say it is not ready to drink now. It is ready, but it will mature nicely over the next several years and turn from an easily drinkable wine to one which will make you wish you had invested in several more cases.

Bright sunlight and great water contribute to the Mendoza vineyards
Bright sunlight and great water contribute to the Mendoza vineyards
Wikipedia

As always with Alamos wines, the 2013 Cab comes from grapes at relatively high elevations in the foothills of Argentina’s Andes Mountains. With growing of the grapes at elevations of 3000 to 5000 feet, the affect of the intense sun and high mineral content water gives the wine a great base for the winemaker to show off his tools.

The Cab has a traditional deep purple color, a good start. However, when you get to the nose, you will be delighted. A touch of dark berries dominate the olfactory senses, and, due to oak aging, when you get to the palate, you will discover dark spices and vanilla. The tannins you will encounter will not overwhelm you; they dramatically add to the overall finish of the wine.

The high altitude of the Mendoza vineyards provides for one of Argentina’s prime properties for Cabernet Sauvignon production. Sunlight is bright in the region, almost as if were unfiltered. This, combined with cool evening temperatures, provides a special climate which is used to advantage by the Alamos winemakers.

In 2013, the Andes growing season had a comparatively cool beginning. When this is encountered early on, it often leads to higher acidic wines. This was the case with the 2013 Cab. The cool weather at the end of the season allowed the grapes to remain on the vine for about a week after the projected harvest date. Keeping the grapes on the vine allowed Alamos to have a higher yield than several of the previous years.

To build the 2013 Cabernet Sauvignon, the Mendoza grapes were hand-harvested. Following careful destemming, the grapes were crushed and cold-soaked. Fermentation followed the 72 hours of soaking, with the juice being stored in upright or conical tanks at 85 degrees. Following primary fermentation, the grapes underwent malolactic fermentation. Storage for half the juice occurred in French and American oak for up to nine months prior to the final bottling.

The 2013 consists of 100% Cabernet Sauvignon grapes, all from Mendoza, Argentina. The alcohol level is 13.5%, normal for this type of wine. pH came in at 3.89, producing a slightly acidic taste on the finish.

Alamos is quite proud of the 2013 Cabernet Sauvignon, and rightfully so. Enjoy today or hold and enjoy for the next several years. 90,000 cases were imported into the US. Winemaker Felipe Stahlschmidt is to be congratulated for another nice wine!

The Alamos 2013 Cabernet Sauvignon was provided as a sample to the writer.

Have a winederful day!