Price:  £13.50 | Case Rate: £13.00
Ex Tax: £11.25

Pulenta Estate - La Flor Cabernet Sauvignon 2017

Information

  • Country: Argentina
  • Wine Region: Mendoza
  • Wine Maker: Javier Lo Forte
  • Grape: Cabernet Sauvignon
  • Grape Percentage: 100%
  • Alcohol Percentage: 14.5%
  • Unit Quantity (ml): 750
Duty/Vat Paid
WS: 86 (2011) JS: 90 (2012) VS: 88 (2013) WE: 86 (2011)

Wine tasting notes

Intense ruby color, typical of the variety. Spicy aromas reminiscent of red pepper, oregano, eucalyptus and hints of plum jam, given complexity by notes of chocolate, coconut and tobacco from the oak aging.

Winery Information

Pulenta Estate

The Pulenta family has been a prominent and respected force in Argentine viticulture for three generations. Sons of well-known winegrower Antonio Pulenta, and descendants of Italian immigrants, Eduardo and Hugo Pulenta founded Pulenta Estate in 2002. The vineyards are estate-owned and farmed for high quality and limited yields. Their extensive holdings in the Agrelo area of Lujan de Cuyo have allowed them to create a broad portfolio that includes sauvignon blanc, pinot gris, chardonnay and.. read more

Expert Reviews

Wine Spectator (2011)86 pts

Web Only 2012 - A solid red showing a graphite hint to the spicy plum and dark cherry notes, which are lifted by light tannins and nuances of savory herb.

James Suckling (2012)90 pts

A fruity, juicy expression of cabernet sauvigon with currant and plum character. Full body. Light tannins. Reserved, fruity character. Delicious now.

Vinous/Stephen Tanzer (2013)88 pts

Mar/Apr '14 by Stephen Tanzer - Bright medium red. Currant, botanical herbs and exotic flowers on the perfumed nose. Smooth and shapely, showing good intensity to the flavors of currant, herbs and tobacco leaf. An Old World style of cabernet with nicely integrated acidity, smooth tannins and good length.

Wine Enthusiast (2011)86 pts

This is a good but decidedly herbal-leaning Cab. The nose gives off tomato, spice and light berry aromas. It’s fresh and medium in heft, with more herb and spice flavors than black fruit. Things turn woody, spicy, dry and slightly hot on the finish. — M.S. (6/1/2013)

Vinification Notes

Manual harvest and selection of grapes in the winery. 12 to 24 hours of maceration between 5 and 8 º c. Alcoholic fermentation in stainless steel tanks and concrete pools. Spontaneous malolactic fermentation in concrete pools. Oak aging for 6 months in second and third use barrels.