Cocina Blend
| Vintage: |
2006 |
| Varietal Composition: |
60 % Malbec - 20% Syrah - 20% Bonarda |
| Vineyard Location: |
40% La Consulta - 40 % Altamira - 20 % Vista Flores |
| Harvest Method: |
Hand-harvested |
| Fermentation: |
Selected yeast; max. Temp. Ferm. 28ºC; time 12 days |
| Maceration: |
15 days |
| Alcohol: |
13,5 % |
| Total acidity: |
5,30g/l |
| pH: |
3,75 |
| Malolactic fermentation: |
yes |
| Time in barrels: |
10 months |
| Type of barrels: |
70 % French oak, 30 % American oak % of new oak: 20% |
| Barrel aging program: |
2 racking Fining & Filtration: No |
| Cases: |
4.000 |
Tasting Notes/Food Pairing Suggestions:
The 2006 La Posta Cocina Blend presents a dark purple color with garnet highlights. The nose is full of cherry, plum and raspberry fruit with light notes of violets, vanilla and sweet spice. The mouthfeel is ripe and sweet, with red fruit flavors mixed with notes of spicy black pepper, earth tones and a touch of espresso bean. The finish is soft and supple, with ripe, velvety tannins and refreshingly balanced acidity.
