Nosostros Single Vineyard Nomad 2018
Mendoza, ,
2018
200,00 €
Characteristics
VIEW2018 presents itself with a deep ruby, vibrant, almost hypnotic.
NOSE: On the nose, it unfolds layer upon layer of aromas: blueberries, blackcurrants, black plums, dried flowers, violets, sweet pepper, and that unmistakable mineral scent that only Gualtallary can offer.
BOCA: It is immense and refined at the same time. The entry is broad, enveloping; acidity appears as a line of light that sustains the structure; the firm, tense, impeccably polished tannins build a long, persistent finish, full of ripe black fruit, spice, and chalky earth.
A Malbec that doesn't just aim to seduce, seeks to transcend.
AGED RIBEYE A wine of this depth needs a worthy opponent. The aged ribeye offers power, texture, and character, and the Nomad embraces it with firm tannins and a mineral aura that frames each bite.
TOMAHAWK: A monumental cut for a monumental wine. Ripe dark fruit envelops the noble fat of the Tomahawk, and the acidity keeps the palate alive, creating an intense, memorable pairing.
T-BONE: The most elegant side of the wine (its velvety texture and natural acidity) highlights the balance between the tenderloin and ribeye of this cut. A precision pairing.
Tenderloin with Boletus Sauce The earthy notes of the porcini mushroom blend with the calcareous minerality of the wine. The long oak aging provides the ideal depth for a dish of silky, complex aromas.
EMPTY Here the wine unfolds its elegance: dark fruit, tension, fresh acidity, and polished tannins that elevate the void without overpowering it.
SHORT RIBS Meat, bone, smoked, charcoal… A dish that finds a companion in Nómade with enough structure and firmness to hold all its intensity.
Susana Balbo Wines – Gualtallary, Uco Valley
Nosotros Nómade 2018 is born where viticulture becomes an act of faith: Gualtallary, a high-altitude desert at 1,300 meters where the wind cuts, the light burns, and the land is so poor that only the vine dares to challenge it.
There, every plant fights. And every cluster is a miracle.
The harvest is carried out by hand, in the early morning, when the sun has not yet touched the skin of the grape. The bunches are cooled for 24 hours, as if they were invited to rest after the rigor of the mountain. Then comes the double selection, bunch by bunch, grape by grape, seeking only the perfect.
Fermentation begins in 6,500-liter oak vats, with gentle, almost ritualistic treading, where the wine is formed slowly, deeply, and concentratedly.
The maceration extends over thirty days: that's the time Gualtallary demands to reveal its soul.
Malolactic fermentation happens in barrels, and then a majestic aging period follows: 20 months in French oak (80% new), where the wine doesn't just mellow... is defined.
“Nosotros Nómade is not just another Malbec; it's a manifesto of the Uco Valley, a liquid portrait of the desert, a wine that bears the name ”Nosotros” (Us) because it encapsulates the work, the history, and the life of an entire team behind every bottle.".
