WineSur » Hacienda del Plata » Arriero Blend 2010
Sight: An intensely brilliant red with hints of black and purple.
Nose: Predominance of red fruits, such as plums with spices like pepper and a slight hint of vanilla.The integration of the oak with fruity fragrances is evident, respecting the identity of this blend.
Mouth: In mouth it is delicate and elegant, demonstrating a perfect balance between freshness and concentration. Unctuous, enveloping with soft tannins and a final, persistent flavor.
Vat: The Arriero Blend wines are left in French and American oak barrels for 12 months at 15-18°C (59-64.4°F) to begintheir malolactic fermentation.
Alcoholic fermentation: Fermentation through floating cap.
Maceration: A maceration is carried outbefore the fermentation process during 6 days at 6-8°C(42.8-46.4°F) in CO2 atmosphere, avoiding any type of oxidation and extracting all beneficial components wished to be present at that temperature.
Winery aging: 12 months
Oak aging: 12 months
Total acidity: 5.2 g/l
Volatile acidity: 0.6 g/l
Reducing sugar: 2.7 g/l
Extract: 31.07 g/l
Free sulfur dioxide: 27 mg/l
Total sulfur dioxide: 77 mg/l
The Arrieros were cattle drivers at Hacienda del Plata. Men with vast experience and profound knowledge, within whom preserverance, time and obesrvance created their work.
The wine making process of the Arriero line is akin to the life and maturity of an Arriero. A controlled balance between the vineyards, limited yield and
intense vinifications challenge the wine to be robust in character, capable of supporting the hectic, vehement and the intense.
Later, in the calm and peace of a work completed and now at rest, the wine opens itself to the oak that will break it in and round out its character, yet maintaining its original and natural personality, which sees no place in the realm of abundance.
Stephen Tanzer (2009) 88