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El Estribo
Special Selection
Cabernet Sauvignon 2012
By Nick Goldschmidt
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***56% OFF!***
 
Just released spectacular Mendoza El Estribo Special Selection 100% Cabernet Sauvignon from the travelling winemaker Nick Goldschmidt.
 
91+ Points - Jonathan H. Newman!
"An alluring nose with very distinct mocha and plum with touches of licorice and vanilla. A bountiful layered palate of roasted Coffee beans, mint, black raspberries, dark chocolate, and licorice with touches of toasty oak and white cracked pepper."
 
90 Points - WTSO Members!

Original: $25.00
Yesterday's Best Web:
(including cost of shipping*)
$25.00
Our Price(Delivered): $10.99
   
 
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  91+ - Jonathan H. Newman!
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UNIT SIZE 750.00 ml
VARIETAL: Cabernet Sauvignon
VINTAGE: 2012
GRAPE: Cabernet Sauvignon
COUNTRY: Argentina
REGION: Mendoza
ALCOHOL CONTENT: 13.50 %
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El Estribo Special Selection Cabernet Sauvignon 2012
By Nick Goldschmidt
 
 
By Jonathan H. Newman*
El Estribo Special Selection Cabernet Sauvignon 2012

UNIT SIZE: 750.00 ml
VARIETAL: Cabernet Sauvignon
VINTAGE: 2012
GRAPE: Cabernet Sauvignon
COUNTRY: Argentina
REGION: Mendoza
ALCOHOL CONTENT: 13.50%
POINTS: 91+ 
I recently sat down with highly acclaimed international winemaker Nick Goldschmidt who is originally from New Zealand and now travels back and forth between Argentina, Chile and California. The Special Selection is a huge step up from El Estribo as this is from the best vineyards that sit at an elevation between 3,000 and 3,500 feet. The fruit also receives more hang time and is more intense and fruit forward. This is 100% Cabernet and spent 9 months in French and American Oak, one-third of which was new. Nick is quite the character with incredible enthusiasm and high energy, and is certainly one of the more talented and knowledgeable winemakers. An alluring nose with very distinct mocha and plum with touches of licorice and vanilla. A bountiful layered palate of roasted Coffee beans, mint, black raspberries, dark chocolate, and licorice with touches of toasty oak and white cracked pepper. A pleasing texture with good structure that captures the essence of Mendoza Cabernet. Will drink nicely over the next 5 years. Enjoy with Tira de Asada (Beef Ribs), Carbonada Criolla, Milanesa Napolitano, and Costillas de Cerdo la Riojano (Pork Ribs). Less than 1,000 cases produced.


By Nick Goldschmidt

El Estribo Special Selection Uco Valley Cabernet Sauvignon
 
Technical Details
Vintage: 2012
Appellation: Mendoza
Sub-District: Uco Valley & Alto Agrelo
Varietal: 100% Cabernet Sauvignon
Avg Vine Age: 30 years
Soil: Loam over riverbed
Aging: 9 months, 33% New
Barrels: 60% French, 40% USA
Aspect: East-Facing Vineyard
Pruning Method: Spur Pruning
Titratable Acidity: 4.87 g/l
Volatile Acidity: 0.41 g/l
Residual Sugar: 1.73 g/l
pH: 3.7
Free/Total Sulfur: 25/51 ppm
Alcohol: 13.50%
Production: 994 cases

Season
Each spring the melting snow pack forms rivers and streams from peaks that reach 22,000 feet into the sky to bring water to the otherwise dry oasis below. The valley has many important vineyard areas with names such as La Consulta, Vista Flores, and Altamira. The best vineyard sites are on plateau at the foothills of the Andes at an elevation between 3,000 and 3,500 ft above sea level. The warm days and cool nights result in a perfect growing season for Cabernet Sauvignon.

Harvest
Harvest by hand in the Uco takes place in the early morning hours. The grapes are collected in small gamals (boxes), which allow us to pick with a lower sugar (potential alcohol), less juicing and so better to maintain a great fresh fruit balance. The berries are de-stemmed and sent to a tank for fermentation and maceration for 3-6 weeks. This process allows for maximum integration and softening of the tannins. The winemaker is striving for a style that produces a supple, creamy finish. It comes from a slightly different part of the vineyard than our regular bottling. The site is slightly higher in elevation and the grapes take an additional five days to reach full maturity. During the fermentation the temperature is increased a little to increase extraction and the wine receives more wood to carry the weight of the more powerful fruit.

Tasting Notes

Red fruit character, hints of herbs and menthol. Soft impact of French Oak, vanilla, red tobacco and touch of coffee. Delicate and well-structured tannins.
[Info provided by J.H.N.]


Nick Goldschmidt - Bio
Born and educated in New Zealand, Nick Goldschmidt’s career began in 1982 with a research position at the New Zealand Lincoln University where he graduated with Distinction in Horticulture. Nick went on to specialize in viticulture studies at Wagga Wagga, and oenology at the highly acclaimed Roseworthy program, at Adelaide University in South Australia. During his time as a student Nick worked at noted wineries such as Kumeu River, Coopers Creek and Babich. In 1989, after 18 months of winemaking in Australia, New Zealand, California, and South America; including his first harvest in Chile as winemaker for Calitera, Nick returned to California with an amazing range of winemaking experiences. In 1990, Nick and his wife Yolyn settled down in Healdsburg, California, as Simi's Associate Winemaker. Nick was promoted to Chief Winemaker 1991 and became Vice President and Chief Winemaker in 1996. Nick spent a total of 13 years at Simi and was one of the driving forces that brought the Simi Reserve Cabernet program to notoriety. In May of 2003 Nick accepted the position of Executive Vice President and Winemaker at Allied Domecq Wines USA and was subsequently named Vice President and Executive Domestic Winemaker for Beam Estates wine portfolio.
 
 
 
*Jonathan Newman was Wine Enthusiasts’ Man of the Year. He also was Chairman of the Pennsylvania Liquor Control Board, and received national recognition in Marvin Shanken’s Market Watch Magazine and many other international wine publications. He was also awarded the Guild of Sommeliers highest honor, the Distinguished Service Award. Mr. Newman's reviews have been published and quoted extensively online and in print. He travels extensively to many of the major wine growing regions and evaluates many of the wines we source from smaller and boutique wineries. We interact closely with him and the result is his rejection rate of over 96% of the wines evaluated.
 
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