Mosquita Muerta ‘Blend de Tintas’ 2017

33.00

Description

This ‘blend of reds’ from Mendoza’s Uco Valley is taken from five separate vineyards, 70% Malbec from two separate plots plus Cabernet Sauvignon (20%), Merlot (5%) and Cabernet Franc (5%)—a Bordeaux blend, Mendoza-style.

Each plot is hand-harvested at different times according to ripeness and expression, and fermented separately using a combination of concrete eggs, 1,000 litre oak casks and standard 225 litre oak barriques. 60% of the wine is aged in new French oak barrels for 16 months, prior to final blending and bottling.

Full bodied and dark ruby-violet in colour, sweet hedgerow fruits lift from the glass immediately, blackberry, raspberry, black cherry and plum, backed up with heady spice notes from oak, hints of vanilla, leather and chocolate. The palate is predictably full, smooth and rich, black forest gateau coated in chocolate powder tannins and afternotes of coffee bean, vanilla and a liqueur-like lick of crème de cassis.

Serve up with your favourite cut of beef, a rack of short ribs or a barbecue.

  • Full, smooth, rich
  • 750ml
  • 14% Alcohol
  • Cork
  • Drink by 2025
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Producer: Mosquita Muerta Wines

Mosquita Muerta — “dead mosquito” — began in 2010 when José Millán, along with his daughters Marisel and Melisa, burst onto Mendoza’s wine scene with a determination to develop premium reds at an affordable price.

The branding of the company, a reaction against the ‘intellectualisation of wine’, is a tongue-in-cheek homage to the women in José’s life — the logo is a cross with five letters M, for the name of his four daughters and his wife, Marisa. With names such as Cordero con Piel de Lobo (“sheep in wolf’s clothing”) and Perro Callejero encuentra tu hueso de oro (“stray dog looking for his golden bone”) the wine labelling is striking and darkly humorous.

The winery has a thousand hectares scattered in vineyards located in Gualtallary, Vista Flores, Chacayes, Tupungato, La Consulta, Los Arboles, Altamira, Perdriel and Medrano with winemaker Pablo Bassin dedicated to finding the perfect potential of  varietal and soil matches. The grapes are carefully hand harvested and fermented in French oak barrels and concrete tanks, with the proportions of each maturation method varying across the range.

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