Clos de los Siete 2017
Clos de los Siete 2017
94pts James Suckling
2017, a great year despite low yields
After a moderate winter – slightly drier with temperatures marginally warmer than average (the El Niño eect) – spring was dry and particularly cool with frost events which significantly impacted yields. The Malbec, which is particularly susceptible to coulure and millerandage, was the most aected by weather conditions. Harvesting went well. One to two weeks earlier than the norm, it followed a drier summer with moderate temperatures, despite a few warmer spells, which maintained the vineyard in excellent health. 2017 is consequently a low-volume vintage further to spring frosts, and drier, cooler weather than normal. However, on a positive note, the reduced yields have resulted in great concentration in the berries, intense aromas and lovely freshness overall.
“Clos de Los Siete 2017 is deep red in appearance shot through with purple glints characteristic of Malbec. On the nose, its intense and complex aromatic expression delivers subtle notes of fruit and spice. On the palate, the delicate tannins are ripe and silky, and combine with appealing freshness. Well-balanced in structure, full-bodied and offering typical freshness, the wine showcases the charming, elegant style ever present in Clos de Los Siete.” Michel Rolland
Location: Valle de Uco; Vistaflores, Canton de Tunuyán (120 km south of Mendoza).
Climate: Continental with low rainfall.
Soil: Sand and clay with large pebbles.
Altitude: 1.100 m.
Vineyard size: 325 Ha planted out of a total 850 Ha.
Size of parcels: 1 – 3 ha.
Planting density: 5500 vines /Ha.
Pruning: Double guyot.
Practices: Vertical training, green harvesting, leaf trimming, computer controlled drip irrigation.
Harvest: Manual harvesting in 15 kg trays.
Sorting: Manually sorted twice (before and after destemming).
Transport: All by gravity i.e. no pumping.
Vinification: Cold pre-fermentation maceration. Pumping over one and a half times the volume at the beginning of fermentation, half the volume at the end of fermentation.
Maturing: 11 months – 70 % in oak barrels (1/3 new French oak barrels, 1/3 in one year old barrel, 1/3 two years old); 30% in vats.
Blend: 52% Malbec, 21% Merlot, 15% Syrah, 7% Cabernet-Sauvignon, 3% Petit Verdot, 2% Cabernet Franc.
No fining, no filtration.