2018 Vina Alicia Tiara White Blend

Year: 2018
Appellation: Lujan de Cuyo
Country: Argentina
Wine Advocate: 92
Vinous Media: 92
James Suckling: 90
White Wine
Alcohol by Volume: 12.4%
Price :
$21.95

"The unusual white blend 2018 Tiara is 50% Riesling, 40% Albariño and 10% Savagnin with 13% alcohol. The blend fermented in stainless steel, where it was kept with fine lees until bottling. I hadn't tasted this characterful white for a very long time, a white produced in the style of a Riesling or Albariño, fresh, light aromatic and floral. It has notes of white fruit and flowers, with a pleasant bittersweet sensation in the palate, tasty, balanced and fresh. 2,500 bottles were filled in October 2018." (WA)

"Pale lemon-straw color. Bracing scents and flavors of lime leaf, grapefruit pith, anise and white flowers. Densely packed and intense without being at all weighty, with an element of saline minerality sharpening the middle palate. This fascinating, highly concentrated white blend finishes with an impression of solidity and palate-staining minerality. It's carrying 4.8 grams per liter of residual sugar but I never would have guessed. Long on personality and thrust. I'd love to revisit this wine in three or four years. (13.2% alcohol; 6.7 g/l acidity; done entirely in stainless steel with extended lees contact)" (VM)

"This has attractive aromas of fragrant lemons and limes, turning to very fresh, zesty apples and limes on the crisp, focused palate. A blend 50% Riesling, 40% Albarino and 10% Savagnin. Drink now." (JS)

Winery Notes:
Harvest:
By hand. The grapes are placed in small 12kg receptacles when the grapes have reached full maturity and richness. The harvest is performed at dawn, providing coldness to the fermentation.

Winery:
The third grape selection takes place on fixed tables, where imperfections of every grape due to dryness, over ripeness, and damaged fruit are removed one-by-one.

Vinification:
The selected grapes pass through a mechanical or manual de-stemmer, depending on the type of varietal, and afterwards the grapes pass through a wooden hydraulic press. The pressing is soft and slow, in order to achieve a good extraction of the juice. This juice goes into stainless steel vats, which are in a chamber at 15 degrees centigrade, which is the fermentation temperature Following the fermentation racking is done and the wine remains in stainless steel vats for a period of one year. Bastonages are done periodically in order to be in contact with the wine and its fine lees.

Bottling:
A minor filtration is performed before bottling, in order to maintain its cleanliness.


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