Uco Valley, Mendoza
14 AlcoholBuy some
Notes from the featured 2012 vintage. Andeluna Cellars was founded by well-known international businessman H. Ward Lay (his father founded Frito-Lay chips). Today, the ownership remains in the Lay family, with Silvio Alberto as winemaker and Michel Rolland consulting. The name Andeluna, was chosen to symbolize the Argentine moon that illuminates the Andes Mountains, which frame the Uco Valley. The label represents the Andes Mountains and the vineyards' extremely high elevation of over 1,200 meters. The sky-high vineyards are located in the town of Tupungato, the most northern sub-region of the Uco Valley in Mendoza. Andeluna's facility is top of the line, and the 4,500 square meter winery houses a one million litre tank capacity, and can hold 1,200 barrels and 720,000 bottles! Ready to enjoy today or over the next 1-2 years. The wine does not need to be decanted, but you should attempt to open and enjoy over the course of an evening, ashe wine will evolve over several hours. Chill to 16 degrees Celsius and allow to warm in your glass.
Garnet, medium-dark with hardly any edges, very consistent
Initially there is some sulphur smell, but that blows off within a couple of minutes. There is a lot of woodsy and earth aromas of moss, wet earth, mushroom and tobacco leaf. The fruit opens the longer the wine aerates, crushed red apples and cooked plums.
The fruit steps up on the palate! We still find the red apples, but there is an appearance of cranberry and red cherry too. The acidity is a welcome surprise, it takes a few moments before your cheeks start to salivate. The wine is tense and sharp across the palate with a medium + body. The tannins feel like fine sandpaper and the finish lingers briefly with a bit of the earthy notes from the nose and cocoa dust.
Brisket, or a long roasted cut of beef that can soak up loads of jus or gravy while still keeping a bit of bite. Don't be afraid of seasoning, the wine is bold and can withstand stronger herbs and pepper.