Michel Rolland Collection
Yacochuya Malbec 2018
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Valle de Cafayate (Argentina) |
| Grape varieties | 100% Malbec |
| Aging | Aged for 18 months in new French oak barrels |
- Type and grape: Still dry red wine from 100% Malbec, intense and elegant character
- High mountain origin: Cafayate Valley (Salta), sixty-year-old vineyards at 2,035 metres above sea level
- Maturation and method: 18 months in new French oak barriques; bottled without filtration
- Aromas and flavour: Notes of strawberry, raspberry, dried violet and spices; firm tannins, persistent finish
- Service and pairings: Decant for 1 hour; temperature 16–18°C; suitable for grilled meats and cheeses
Description
Type of wine
Yacochuya Malbec from the Michel Rolland Collection is a still red wine with a geographical indication from the Cafayate Valley in Argentina, made from Malbec grapes and characterised by a strong ageing potential. The deep garnet colour introduces bold aromas of strawberry, raspberry, dried violet and spices. On the palate, it expresses a robust and complex body, balanced by fresh acidity and dense, mature tannins. The solid structure, the result of ageing in French oak barrels, carries the sip towards a long and persistent finish, ideal for pairing with grilled meats and mature cheeses.
Where it comes from
The Malbec grapes come from the Cafayate Valley in Argentina. The historic vineyards are located at an altitude of approximately two thousand metres, where their roots delve into clay-siliceous and gravel-siliceous soils. The harsh mountain climate ensures intense daytime sunshine and significant diurnal temperature variations, which are fundamental for achieving perfect phenolic ripeness. These environmental conditions give the wine a natural gustatory tension and an important chromatic concentration.
How it is produced
Production begins with a manual nighttime harvest at low temperatures, followed by a meticulous double sorting of the bunches. After fermentation in steel tanks, the must undergoes prolonged maceration. The subsequent malolactic fermentation and eighteen-month ageing take place in new French oak barrels, which smooth the tannic texture in harmony with the fruit. Finally, the wine is bottled without any filtration to safeguard its integrity and authentic varietal expression.
History and interesting facts
Born in 1999 in the Cafayate Valley, at an altitude of 2,035 metres, this majestic Malbec expresses the authenticity of rare vines over 60 years old. The result of the vision of the Michel Rolland Collection, the wine combines Bordeaux refinement with the vibrant Argentinian mountain terroir. Rigorous ageing for 18 months in new French oak barriques defines its profile of excellence, awarded by illustrious critics such as Wine Spectator and James Suckling. Yacochuya represents a winemaking icon with magnificent ageing potential.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
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| Name | Michel Rolland Collection Yacochuya Malbec 2018 |
|---|---|
| Type | Red green still |
| Denomination | N/A |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 100% Malbec |
| Country | Argentina |
| Region | Valle de Cafayate |
| Vendor | Michel Rolland Collection |
| Story | History and interesting facts Born in 1999 in the Cafayate Valley, at an altitude of 2,035 metres, this majestic Malbec expresses the authenticity of rare vines over 60 years old. The result of the vision of the Michel Rolland Collection, the wine combines Bordeaux refinement with the vibrant Argentinian mountain terroir. Rigorous ageing for 18 months in new French oak barriques defines its profile of excellence, awarded by illustrious critics such as Wine Spectator and James Suckling. Yacochuya represents a winemaking icon with magnificent ageing potential. |
| Origin | Cafayate Valley (Cafayate), Salta, Argentina |
| Climate | High altitude with intense sunlight and cool nights |
| Soil composition | Clay-siliceous, gravelly-siliceous soil |
| Cultivation system | Wall bars |
| Fermentation temperature | 28 to 30 °C |
| Fermentation | 10 days |
| Production technique | Manual night harvesting (or in the early morning at low temperatures) with double sorting; fermentation in small temperature-controlled stainless steel vats; prolonged maceration; malolactic fermentation in new French oak barrels; ageing for 18 months in new French oak barrels; bottling without filtration. |
| Wine making | Manual harvesting at night or in the morning at low temperatures with double sorting; fermentation in small temperature-controlled stainless steel vats (approximately 10 days at 28–30°C) with prolonged maceration (4 weeks); malolactic fermentation in new French oak barrels; ageing for 18 months in new French oak barrels; bottled unfiltered. |
| Aging | Aged for 18 months in new French oak barrels |
| Total acidity | 6.13 gr/L |
| PH | 3.9 |
| Residual sugar | 3.0 gr/L |
| Year production | 25000 bottles |
| Allergens | Contains sulphites |