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Country of Origin & Region


Argentina, Mendoza region

Viña Alicia

Vina Alicia Tiara 2011

91 pts Robert Parker Jr.’s The Wine Advocate (JM) Displays that extra dimension that separates the merely excellent from the outstanding.

Tasting Notes

Straw yellow color, with flashes of lemon that give the wine notes of maturity. In the mouth it is ample, unctuous, and caresses the palate, spewing harmoniously fruity notes of peach, apricot, honey. Its aromatic and gustative profile define its equilibrium. Clean and elegant, of compact structure and great precision.

Awards, Reviews and other Notes

91 pts Robert Parker Jr.’s The Wine Advocate (JM)
Citrus, spring flowers, baking spice, and stony mineral aromas inform the nose of a dry, spicy, mouth-filling, complex wine. In the glass it displays that extra dimension that separates the merely excellent from the outstanding. Drink it over the next 3-4 years.

90 pts Stephen Tanzer's International Wine Cellar, Mar/Apr 2012
(50% riesling, 40% albarino and 10% savagnin): Bright light yellow. Complex nose melds apple, lemon cream, white flowers and star anise, plus a leesy nuance. At once rich and lively, with harmonious acidity giving shape and cut to the peach and spice flavors. Mouthfilling without showing any undue weight. Finishes with a slightly chewy, phenolic character and sneaky length. A very successful blend.
88 pts Argovino September 2013
A light and floral bouquet of peach blossom and a hint of rose kicks off this intriguing blend that is smoky and sweet by turns. Citrus dominates the flavors, with a slightly bitter undertone and an uncommonly clean finish.

Winemaker Notes

Harvest - By hand. The grapes are placed in sm,all 12kg receptacles when the grapes have reached full maturity and richness. The harvest is performed at dawn, providing coldness to the fermentation. Winery - The 3rd grape selection takes place on fixed tables, where imperfections of every grape due to dryness, over ripeness, and damaged fruit are removed one-by-one. Vinification - The selected grapes pass thru a mechanical or manual de-stemmer, depending on the type of varietal, and afterwards the grapes pass thru a wooden hydraulic press. The pressing is soft and slow, in order to achieve a good extraction of the juice. This juice goes into stainless steel vats, which are in a chamber at 15 degrees centigrade, which is the fermentation temperature Following the fermentation racking is done and the wine remains in stainless steel vats for a period of one year. Bastonages are done periodically in order to be in contact with the wine and its fine lees. Bottling - A minor filtration is performed before bottling, in order to maintain its cleanliness.

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Chemical Analysis




Alcohol %: 13.5
Total Acid:
5.2 gl
Free/Total Sulfur:
32 mg
Residual Sugar:



Dry White

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