Tag Archives: Argentina

Mythic Mountain Red Blend

Tasting notes: Intense ruby red in the glass with aromas of spicy, jammy red fruit from the Malbec, rich black fruit & structure courtesy of the Cabernet, and a round, soft finish attributed to the Merlot… all lingers nicely in the mouth. Winemaker: Bernardo Bossi Bonilla Appellation: Luján de Cuyo, Mendoza, Argentina. Varietal: 50%Malbec, 30% Cabernet Sauvignon, 20% Merlot Alcohol: 13.9% pH: 3.7 Acidity: 5.4 g/l Vineyard: Estate Harvest: By hand, in the cool early hours of morning Selection: Manual selection of clusters Maceration: 3 days at 50°F Fermentation: With indigenous yeasts @ 77-79°F Aging: 30% for 3 months in French Oak Barrels.
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Mythic Mountain Chardonnay

Tasting notes: Bright yellow accompanied by streaks of green in the glass, with citrus notes and white flowers like jasmine and orange blossom showing through on the nose, complemented by a pleasant minerality and persistent finish. Winemaker: Bernardo Bossi Bonilla Appellation: Luján de Cuyo, Mendoza, Argentina. Varietal: 100% Chardonnay Alcohol: 13.5% pH: 3.4 Acidity: 6.3 g/l Vineyard: Estate Harvest: By hand, in the cool early hours of morning Selection: Manual selection of clusters Maceration: 3 days at 50°F Fermentation: Stainless steel tanks with indigenous yeasts @ 54-57°F to maximize intensity and aromatic expression.
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Mythic Vineyard Chardonnay Viognier

Tasting notes: This intriguing white blendoffersan elegant golden hue and awakens the senses with lively notes of citrus fruit & pineapple on the nose as well as in the mouth… in tandem with elegant refreshing acidity that is further enhanced by an appealing minerality component, adding to its complexity. Winemaker: Bernardo Bossi Bonilla Appellation: Luján de Cuyo, Mendoza, Argentina Varietal: 50% Chardonnay – 50% Viognier Alcohol: 13.5% Sugar: 3.4 g/l Acidity: 6.4 g/l Vineyard: Estate, select low-yielding blocks Yield: 2.4 tons per acre Harvest: By hand, in the cool early hours of morning Selection: Manual selection of clusters Maceration: Viognier cold soaked for 6 hours in the press Fermentation: Malolactic Fermentation in barrels stored en-cava Filtering: None Aging: 12 months in 2nd and 3rd year French Oak Barrels.
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