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O. Fournier: Argentina

... depth and complexity with both fruit and structure

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O. Fournier’s second label, B Crux wines are named after the stars of the Southern Cross, a constellation only visible in the Austral Hemisphere.

A blend of 40% Tempranillo, 40% Malbec, 10% Merlot and 10% Syrah from the Uco Valley in Mendoza. Notes of blackberries, plums, spice and a hint of smoky bacon on both the nose and palate. Well balanced with good length.

Technical analysis

ALCOHOL

15.0 %

pH

3.70

ACIDITY

5.5 g/L

ORIGIN

Argentina

WINEMAKER

José Spisso

VARIETY

Red Blend

HARVEST DATE

March 2011

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Mendoza

Vinification details

Harvest began in the middle of March and finished at the end of April, harvested by hand by O. Fournier’s own workers. Grape selection then took place at the winery. Fermentation occurred in stainless steel tanks with 28 days of skin contact. The wine was then transferred to 50% new and 50% second-fill oak barrels for 12 months’ maturation. No filtration took place.

Awards

eRobertParker.com: 91 pts

 

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The palate is medium to full-bodied, with ripe flavours and good balance.

eRobertParker.com

Download full size images

O. Fournier’s second label, B Crux wines are named after the stars of the Southern Cross, a constellation only visible in the Austral Hemisphere.

A blend of 40% Tempranillo, 40% Malbec, 10% Touriga Naçional and 10% Cabernet Sauvignon from the Uco Valley in Mendoza. Notes of blackberries, plums, spice and a hint of smoky bacon on both the nose and palate. Well balanced with good length.

Technical analysis

ALCOHOL

15.0 %

RESIDUAL SUGAR

2.1 g/L

pH

3.72

ACIDITY

5.4 g/L

ORIGIN

Argentina

WINEMAKER

José Spisso

VARIETY

Red Blend

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Mendoza

Vintage conditions

The 2010 vintage showed characteristics of exceptional quality. Weather conditions were cool and the lack of rain during spring impacted positively on the quality of the grapes; maturation was slow, with good levels of sugar.

Vinification details

Grapes were harvested by hand by O. Fournier’s own workers into 18kg boxes. A double sorting and selection then took place at the winery. Fermentation occurred in stainless steel tanks with 28 days of skin contact. The wine was then transferred to new oak barrels (80% French oak and 20% American) for 12 months’ maturation. No filtration took place.

Awards

eRobertParker.com: 90 pts

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