Torrontes has a unique expression in Argentina and has often been called the country’s signature white varietal. Alamos Torrontes captures all of the explosive aromatic character of this Argentine grape, with lively notes of citrus and peach fruit interwoven with delicate layers of jasmine blossom and fresh herbs. Light and fresh on the palate, it finishes long and lingering with fresh, balanced acidity.
Ultimate Beverage Challenge 94 points - Floral and clean, the aromas of this pale yellow green wine are fresh. Elegant in the mouth with flavors of pear, elderflower and sweet lemon drops, an herbal core runs through with minty basil and oregano for a cool finish. (Jun 2016)
Wine Spectator 89 points - A rich version, with some creamy notes to the ripe grapefruit, kiwifruit and white plum flavors, featuring plenty of floral details. Spicy and lush on the long finish. Drink now. 30,000 cases imported. From Argentina.-Kim Marcus
(Aug 29 2016)
A delightful expression of the high elevation Salta region, our Alamos TorrontÃ©s has bright floral aromas of orange and jasmine blossom. On the palate, this wine offers citrus and peach flavors that lead to a crisp finish.
|Over the past 20 years, Nicolás and Laura Catena and their vineyard management team have worked tirelessly in the discovery, identification and development of key microclimates in the high altitude wine country of Mendoza, Argentina. Nicolás Catena has planted an almost countless number of varietals and clones throughout his mountain vineyard sites.
This quest for quality lead Nicolás and Laura Catena to a crucial discovery regarding the influence of altitude on grape cultivation in Mendoza. Observing the important differences in soil types, average temperatures and thermal amplitudes that exist at varying altitudes, he found that vineyard sites which are just a few kilometers apart can have vast differences in altitude and possess remarkably different microclimates.
Over the years, the in depth study of these different microclimates led Nicolás to determine that the same varietal, and even the same clone, presented distinct aromatic and flavor profiles when cultivated in each of these unique microclimates. Implementing the age old art of assemblage, he found that by blending these different lots of the same varietal, he could achieve a more complex wine.