2016 | Clos de los Siete | by Michel Rolland

The nose is bright and popping, with berry and cassis notes. On the palate, this Malbec blend is tight and focused, with nothing out of place. Juicy plum and berry flavors are slightly spicy in front of a firm finish.

Reviews:

• Wine Advocate: I also tasted the 2017 next to the 2016 Clos de Los Siete, and the difference was noticeable, as this 2016 was fresher and lighter. The varietal breakdown in this cooler year was 54% Malbec, 18% Merlot, 12% Cabernet Sauvignon, 12% Syrah, 3% Petit Verdot and 1% Cabernet Franc, slightly higher in Malbec than in 2017. The wine is approachable, balanced and nicely crafted, produced in a nice-to-drink style with fine-grained, chalky tannins. I think there's a little more nuance and elegance here. 656,000 bottles produced.

• James Suckling: Blackberries, blueberries, crushed violets, hot stones and dried herbs. Full-bodied with structured tannins, great acidity drive and a medium-chewy finish. A wine that really grows on you, as it exudes charm and finesse. Drink in 2022.

Producer Information

Clos de los Siete is a Argentinian wine producer of a single premium-red Bordeaux-inspired blend, founded by industry-great Michel Rolland. The Clos de los Siete is a unique project combining the winemaking expertise of four individual bodegas including Bodega Rolland. Monteveijo, Cuvelier los Andes and DiamAndes all contribute to the production of the shared Clos de los Siete with the entire process overseen by Michel Rolland. Rolland is a Bordeaux-based oenologist and consultant who has worked with hundreds of wineries in multiple countries and wine regions around the world. His wines are highly acclaimed by critics and consumers alike. The Malbec-dominant blend includes Merlot, Cabernet Sauvignon, and Syrah as well as a small portion of Petit Verdot with the percent of each variety depending on the vintage. In the vineyard, grapes are hand-picked to protect the phenolics and prevent excess oxygen exposure. Movement of juice and wine in the winery is powered by gravity and post-ferment, the wine is barrel-aged in French oak. Grapes are sourced from a 850 hectare (2,100 acre) vineyard in the Uco Valley of Mendoza. The estate is found amoungst the foothills of the Andes Mountain Range where an undulating landscape allows for the formation of mesoclimates well suited to viticulture. Here, gravel and stone-based soil types allow for adequate drainage as well as preventing any excess evaporation from the soil surface.

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