â€śThe 2013s are all about finesse and the
results are fresh, often floral wines with sound acidity, vibrant fruit, medium
body, considerable aromatic complexity, and good aging potential. They are as
likely to seduce as to overwhelmâ€”and how often can that be said about
Argentinaâ€™s biggest reds? This should turn out to be Argentinaâ€™s finest and
most complete vintage of the 21st century to date.â€ť â€“ Stephen
Vivo o Muerto Wines is the newest project from
Argentinian wine gurus; Alejandro Sejanovich and Jeff Mausbach. The
wines showcase the character of different old vineyards throughout the
different zones within the province of Mendoza.
and raised in Mendoza, Alejandro Sejanovich is seen by many as the most
talented and thoughtful viticulturalist in Argentina. He spent his
childhood surrounded by vines, and by the age of 13, he already knew his
vocation. After bachelors and masterâ€™s degrees in vineyard management and
winemaking, Sejanovich joined Catena Zapata in 1994 as vineyard manager.
In 1997, he planted the highest altitude vineyard in Mendoza, at 5,000 ft.
elevation. He also conducted the only Malbec clonal selection research
program in Mendoza.
that same time, Jeff Mausbach finished his Masterâ€™s program and moved to
Buenos Aires with his wife Veronica where his love for wine led him to pursue a
career at Argentineâ€™s icon winery Catena Zapata and where he met
Alejandro.After 13 years working as Catenaâ€™s Wine Education Director and
traveling the globe teaching about Argentine wine; him and Alejandro were ready
for their next move.
2012, they created Vivo o Muerto Wines (literally Dead or Alive) which primary
objective is to produce wines from small, often forgotten terroirs in Mendoza;
vineyards with character and a strong sense of terroir. They work mostly with
Malbec, and harvest each vineyard in two passes or tries according to the
different soils in each location, as different sections attain different levels
of maturity. The full clusters are fermented in cement vats with indigenous
yeasts, and before the fermentation is finished the wine is pressed and
finished fermenting and goes through malolactic in used oak barrels where it
matures for some 16 months
Paraje Altamira is in the southern
Uco Valley, in the county of San Carlos, at an altitude of 4,000â€™ elevation.
Sandy, silty soil rich in rocky limestone with patches of granite gravel
produces wonderful Malbec and Bordeaux varietals with intense mineral notes.
Vineyardâ€™s density is 2,750 plants per acre
A blend of Malbec, Cabernet Franc
and Cabernet Sauvignon.
Micro - fermented in plastic
harvest bins, concrete eggs, and small concrete tanks with natural yeasts at a
maximum temperature of 68ÂşF for 15 days. All manual cap management with 6
punching downs per da. Aged for 14 months in French oak, 22% new
95 pts. Suckling: This is really rich and impressive
yet remains fresh and responsive. Full body plus lightly chewy tannins with a
pretty mouthfeel and tension. A blend of malbec co-fermented with cabernet
franc and cabernet sauvignon. Drink or hold.
94 pts. Parker: The 2013 San Jorge Altamira felt
closed and backward when poured, but after covering the glass with the palm of
my hand and shaking it energetically, I wondered if my hand had injected
perfume, because the heady, floral aromas jumped out of the glass. The flavors
reveal blueberries and damson plums intermixed with violets and some faint
spices. There is very good tension here, and the flavors are quite
layered. 1,300 bottles produced. Drink date: 2015-2020