100% Malbec, 2016, The Essence Malbec grapes originate from a vineyard site which has a unique and ideal microclimate. This site in the Ayalon Valley has a distinguishing airflow, allowing the vines to cool in the evening from the average daily temperatures. This Malbec vineyard was planted with clone 595 scion on SO4 rootstock. The SO4 rootstock restricts vigor thereby maintaining balanced vines. The combination of the French origin scion and SO4 rootstock, contributes to the high-quality fruit. Additionally, this vineyard underwent several fruit thinnings to allow for a harvest of uniformly ripe and highly concentrated aromatic and flavorful fruit. , Mechanical harvest late at night.
Wine production process
The grapes were mechanically harvested in the middle of the night and arrived at the winery by early morning. After mild crushing, the grapes were moved into a chilled stainless-steel tank for two days of cold soaking, prior to the onset of the alcoholic fermentation. After the cold soaking was completed, the temperature was naturally raised, yeasts were added and the alcoholic fermentation began. The temperature of the alcoholic fermentation was maintained at 27℃. Throughout the fermentation varying pump over regimens were employed in order to achieve the optimal extraction of flavor, aroma and color from the grapes corresponding to each stage of the fermentation.
By the end of the alcoholic fermentation, the wine remained in contact with the skins for an extended maceration of three days. Once the maceration was complete, the grapes were pressed slowly under low pressures into a stainless-steel tank. In this tank, the wine underwent malolactic fermentation in order to stabilize and soften the wine.
Upon completion of the malolactic fermentation, the wine was racked to oak barrels for a period of 18 months. This Malbec wine was aged mostly in new French oak barrels utilizing some second-year barrels as well in order to maintain a balanced oak profile. After the maturation period, all barrels were tasted and the final blend was then composed by the winemakers.
After bottling, the wine continued to mature in bottle for additional of 6 months in the winery’s cellar prior to its market release
- Brix: 26.3
- Acidity (g/L): 5.9
- pH: 3.59
- Sugar (g/L): Dry
- Alcohol (%): 14.5
- Acidity (g/L): 6.2
- pH: 3.65