Price:  £12.95 | Case Rate: £12.32
Ex Tax: £10.79

Masi Tupungato - Passo Doble 2017

Information

  • Country: Argentina
  • Wine Maker: Sandro & Sergio Boscaini
  • Grape: Malbec
  • Grape Percentage: 70% Malbec, 30% semi-dried Corvina.
  • Alcohol Percentage: 13.98
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2018
Duty/Vat Paid
WA: 88 (2011) VS: 88 (2015) JR: 16 (2012) WS: 88 (2015) JS: 92 (2015) TA: 90 (2011)

Wine tasting notes

Deep dark red with violet edges. Firm and full bodied on the nose; the Malbec character comes through with its fruit and balsamic herb complexity. The palate accurately reflects this nose, and displays flavours of plums and fruits of the forest. Tannins are plentiful but extremely elegant. The finish has attractive cherry tastes, typically Veneto in style.

Winery Information

Masi Tupungato

Argentinean based Masi Tupungato is the birth child of the Venetian producer Masi, who have an ancient winemaking history. Masi vineyards have been farmed for almost 700 years, and in 1964 Masi pioneered the ?ripasso? technique, whereby lightly fermented Valpolicella grapes are passed over the dried grapes left over from Amarone production, thus creating a Valpolicella Ripasso. The Masi Tupungato property is located in Mendoza?s Tupungato Valley where the conditions are remarkably similar to.. read more

Expert Reviews

Wine Advocate/Robert Parker (2011)88 pts

Wine Advocate # 209. Oct 2013. Reviewer : Monica Larner - From the Valle de Uco in Mendoza, Argentina, the 2011 Masi Tupungato Passo Doble is Malbec and Corvina that sees a double fermentation or ?Ripasso? (playfully called Passo Doble in this case) on the skins of dried grapes. Basically, it showcases a traditional Venetian winemaking technique exported to faraway Argentina. You have to admire the generous tones of dried blackberry and exotic spice that emanate from the glass. The wine shows finesse and texture with an extra dose of hearty concentration and jammy fruit on the close. Drink 2014-2018.

Vinous/Antonio Galloni (2015)88 pts

Bright ruby. Distinctly wild aromas and flavors of blackberry, licorice and leather. Brisk and penetrating, with strong acidity giving cut to the middle palate. Riper and more concentrated than the 2014 version but needs time for its acidity to be absorbed. Finishes firm but edge-free, with good persistence. -- Stephen Tanzer

JancisRobinson.com (2012)16 pts

Tasted Feb 2015 - 0% Malbec, 30% Corvina. RS 2.3 g/l. The technique used here is Masi's speciality: double fermentation. After soft pressing of the Malbec grapes, on-skin fermentation lasted 15 days in stainless steel tanks at a constant 21-23 °C. The second fermentation was induced with selected yeasts and used 30% of whole Corvina grapes given a brief appassimento treatment before pressing. Dark crimson. Sweet nose – dried grapes? A hint of salami. Dry finish. Lack of fruit and juice. Drying finish. Different!

Wine Spectator (2015)88 pts

Fruity, with crisp red berry, currant and cherry flavors that are supported by fresh acidity. The fresh-tasting finish has some minerally notes. Drink now through 2020

James Suckling (2015)92 pts

Loads of blackberry, spice and licorice aromas follow through to a full body and soft and silky tannins. Long and flavorful. A blend of malbec and corvina. So cool. Get this. Screw cap. Drink now.

Tim Atkin (2011)90 pts

Passo Doble has two meanings here. It’s made with the ripassimento technique that’s so popular in Masi’s native Veneto and it’s a two step between a pair of grapes: Malbec and Corvina. It’s quite Italian in style, with a combination of red fruits (cherry and raspberry), medium tannins and bright acidity. The slight reduction disappears in the glass.

Vinification Notes

The technique used here is Masi’s speciality: double fermentation. After soft pressing of the Malbec grapes, on-skin fermentation lasted 16 days in stainless steel tanks at a constant 23-27°C. The second fermentation was induced with selected yeasts and used 30% of whole Corvina grapes given a brief appassimento treatment before pressing. This fermentation lasted 15 days at 18-20°C and was followed by the final fermentation and the malolactic. Matured for 9 months in French oak barriques, then a minimum of 15 days in bottle.