Country: Argentina Region: Salta Vintage: 2017
Category: Red Wine Color: Red
"Amalaya translates as 'hope for a miracle' in the indigenous language of the now extinct tribe, the Calchaquí. The winery is situated in the Calchaquí Valley in Salta, in the far north of Argentina, at nearly 1,828 metres above sea level. It is a part of the Hess Family Wine Estates and is run with the same dedication to quality, sustainability and social responsibility as the other Hess estates - Colomé, Glen Carlou and Hess. Amalaya has 80 hectares planted with Malbec, Torrontés, Riesling, Tannat, Petit Verdot, Bonarda, Cabernet Franc, Syrah and Merlot, with another 40 hectares in development. The grapes are sourced from three vineyards: 'Finca Las Mercedes' (with deep sandy soils); 'Finca San Isidro' (with rocky soils); and 'Finca Amalaya', which has fractured rocky soils and stones of varying sizes.Like the wines of Bodega Colomé, the grapes benefit from being planted at altitude.
The vines are drip irrigated using mountain run-off water that is stored in reservoirs because the average annual rainfall is only 150mm. The red wines are fermented in small concrete tanks, while the white wines are fermented in stainless steel tanks.
The Amalaya Malbec has just 15% Syrah and 5% Petit Verdot.
Forty per cent of the wine is aged for 10 months in French oak, mainly second fill. The wine is perfumed, with sweet plum and bramble flavours which accompany vanilla spice and supple tannins. All of the Amalaya wines are fruit driven in style, with a finesse that unites them. These wines offer incredible value for their quality, and truly reflect their 'sense of place'."
Winemaker: Francisco Puga
The estate's vineyards are located in the Cafayate Valley in the very heart of the Calchaqui Valley, distinguished for being the highest wine region in the world. The climate here is very dry, with just 150mm of rain in an average year and huge temperature fluctuations of around 20°C. The soils here are rocky, poor and sandy so the roots of the vines are forced to dig deep to find the vital nutrients and water they need, which in turn results in a huge concentration of flavour within the fruit.
After careful sorting by hand at the winery, the grapes underwent four days of cold maceration followed by a slow alcoholic fermentation. Maceration on the skins lasted around 18-20 days to extract good levels of colour and tannins. Malolactic fermentation took place in stainless steel tanks and once complete, 25% of the wine was aged in French oak for a period of 10 months.
Deep ruby red colour with purple edges. Intense fruity aromas of red berries, raspberries and floral notes with a touch of spice and chocolate. Well structured, fresh and fruity in the mouth with soft and rounded tannins. Velvety with a long finish.
Food Suggestion: In addition to cold cuts and traditional pasta dishes, this wine pairs well with all meat dishes which are roasted or stewed. It's also suitable for cheese but not very mature cheese.
Closure: Stelvin ABV: 14% Acidity [g/l]: 5.4