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Country of Origin & Region


Argentina, Mendoza

Viña Alicia

Vina Alicia Las Compuertas Malbec 2012

91 pts James Suckling

Tasting Notes


These are purple colored wines that are alcoholic, capable of aging very well, possessing a hint of sweetness and spices. Given time, they open up to complexity and depth of aromas. A combination of fresh fruit, sugar and subtlety, and even some touch of stone and minerals can be found. Mocha, fig, honey and sour cherries. The taste is precise and forceful, filling the mouth with elegance.

Awards, Reviews and other Notes

91 pts James Suckling
This shows finesse with blueberry, mineral and blackberry character. Medium to full body, bright acidity and a tangy citrus finish. A balanced and drink-me-know malbec.

90 pts Stephen Tanzer's IWC (ST):
Bright ruby-red. Sexy aromas of cassis, licorice, spices and nutty oak. Ripe, lush and glyceral, offering a lovely balance of sweetness and acidity. Concentrated dark berry, mocha, fig and bitter chocolate flavors show good medicinal reserve on the back end but this wine is balanced and accessible from the outset. Finishes with ripe, firm, building tannins, a touch of minerality and excellent carry-through. -- Stephen Tanzer

90 pts Robert Parker Jr.'s The Wine Advocate (LG)
There is quite a jump in quality form the Paso de Piedra to the 2012 Las Compuertas Malbec, which is an old-vine selection from the same vineyards in Las Compuertas. It fermented in stainless steel and aged for 12 months in used barrels. The nose is clean and quite aromatic with sweet fruit, notes of pollen and beeswax with some sweet spices. The quite balanced palate is soft, with textbook glossy tannins that make it go down your throat like silk.

Winemaker Notes

Harvest - This is manually performed, using 12 to 14 kilo plastic cages, to ward against berry damage and protect from contamination. At this stage, two bunch selections have been practiced: the first after flowering and the second when the fruit colored, to discard misshapen, imperfect or insufficiently colored bunches. Only the better exposed, fully ripe and sun kissed berries are harvested. Winery Arrival - Upon arrival at the winery, the third selection of fruit bunches is carried out manually over special tables to separate immature grapes, dry or withered, before proceeding to remove stems. This operation is performed by a machine placed across the opening of the fermentation vessel. Winery Method - A cold maceration is allowed for two days before the onset of fermentation. Only then does alcoholic fermentation begin, thanks to the region’s natural yeasts that bestow terroir character. An extensive maceration follows to enable thorough tannin and polyphenol extraction, crucial for wine longevity. During fermentation 2 to 3 daily mixings are made, with squeezing, to favor transference of these elements to the wine. All these operations are done in a very careful, gentle way. Casking - Once alcoholic fermentation ends, the wine is set in new French oak barrels for malolactic fermentation. When this stage concludes, casks are cleaned and wine is kept in the same ones for 12 more months. Bottling - The wine is kept 60 days in a “cold chamber” at very low temperature for stablilization. Then is bottled without filtering, and remains at less 12 months in bottle before being released to the market.

Chemical Analysis




Alcohol: 14.8%
Total Acid: 4.76
Free/Total Sulfur: 25 mg
pH: 3.5
Residual Sugar: 1.25




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