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2017 MENDEL Sémillon

MENDEL Sémillon 2017

35.13* CAD

$35.13* * Suggested retail price

  • 21 case(s) available

  • Portfolio
  • Portfolio
  • Liquid Art
  • Product code
  • Product code
  • 16642
  • Format
  • Format
  • 6x750ml
  • Listing type
  • Listing type
  • Speculative
  • Status
  • Status
  • Available
  • Country
  • Country
  • Argentina
  • Regulated designation
  • Regulated designation
  • Geographical Indication (GI)
  • Region
  • Region
  • Mendoza
  • Varietal(s)
  • Varietal(s)
  • Sémillon 100 %
  • Alcohol Level
  • Alcohol Level
  • 13.3%
  • Color
  • Color
  • White
  • Closure type
  • Closure type
  • Cork
  • Aging vessel type
  • Aging vessel type
  • 15% New French Oak
  • About this winery

    Roberto de la Mota is one of Argentina's most respected and admired winemakers. His long career in wine began when he was just 19, working with his renowned father Raul, who made wine at Bodega Weinert for 20 years (at the time Robert Parker declared that Weinert was making 'the most profound red wine in South America'). After studying Viticulture and Winemaking at the University of Montpellier Roberto made wine at Moet + Chandon's Terrazas de los Andes, then created Cheval des Andes with...

    See the MENDEL detail page for more information on this brand

  • Tasting notes

    On the nose, this wine shows notes of white flowers and honey, also some herbal notes and tropical fruits. The oak ageing makes the wines more complex, lending coconut and hints of smoke, as well as big volume and softness in the mouth. A complex, elegant and agreeable wine.

  • Viticultural notes

    Grapes are from 73 year old ungrafted old vines at an altitude of 1,100 meters above sea level. Manually harvested and selection of grape clusters takes place in the vineyard.

  • Winemaking notes

    Grapes are refrigerated to lower the eld temperatures, followed by direct pressing of the entire grape (with stems), at very low pressure, in the pneumatic press. The juice in manipulated in an oxidative way to extract it from the grapes. Fermentation and maceration take place in stainless steel tanks; and 15% of the juice is fermented in French oak at a temperature of between 18 °C and 20°C. Fifteen percent (15%) of the wine is aged in new French oak barrels for 6 months. No malolactic fermentation. Wine is blended, filtered and posterior bottled.

Press reviews

  • - 95 Points -

    May 2018

    Consistently one of my favourite Argentinean whites, this partially wooded Semillon comes from a 68-year-old parcel in Paraje Altamira. Herbal, elegant and beeswaxy, with subtle citrus peel notes, it’s a wine that’s well worth cellaring.

    See detailed press review
  • - 92 Points -

    March 2018

    Apricots, cantaloupe, mangoes and papaya make for a very tropical-fruited semillon. Medium to full body, lots of tangy acidity and a textured finish. Drink now.

    See detailed press review
  • - 92+ Points -

    June 2018

    The one white produced at Mendel, the 2017 Semillon is sourced from 70-year-old vines in Paraje Altamira at 1,100 meters in altitude. 2017 saw lower yields because of a late frost, and the vintage produced concentrated, aromatic grapes that give freshness to the wine, with citrus and floral aromas. The whole clusters were pressed, and 15% of the volume fermented in French oak barrels and then matured in those barrels for six months; the rest of the wine fermented in stainless steel and was kept there until it was blended and bottled in September 2017. Sémillon and Chenin Blanc were riper in 2017 compared to 2016, which was a very rainy vintage when these varieties had some issues with ripening properly. In years like this, Roberto de la Mota likes to ferment with indigenous yeasts, because there is no need to add any yeasts. He also likes to do an oxidative vinification to stabilize the wine and uses very low sulfur. The wine comes through as very balanced—on both the nose and palate—clean, integrated, faintly balsamic and with very good intensity while keeping the freshness. It opens up slowly in the glass, becoming more nuanced and complex. It should develop nicely in bottle.

    See detailed press review