Achaval-Ferrer Finca Altamira Malbec 2017
Achaval-Ferrer · Mendoza, Argentina
At a glance
- Producer
- Achaval-Ferrer
- Region
- Mendoza, Argentina
- Grape variety
- Malbec
- Wine type
- Red
- Body
- Full-bodied and Bold
- Sweetness
- Dry
- Typical price
- $90-$150
Tasting profile
Blackberry, plum, graphite, violet, graphite notes with subtle oak and spice
Evolution: Develops more tertiary notes such as leather, tobacco, and mineral complexity with age
At peak: Complex layers of dark fruit, earthy minerality, and elegant spice, silky yet firm tannins
Structure
- Acidity
- Medium-high, providing freshness and ageability
- Tannins
- Firm and well-structured, grippy but polished
- Alcohol
- 14.5% ABV
- Aging potential
- Excellent, 15+ years from vintage with proper cellaring
Drinking window
- Peak drinking
- 2025 to 2054
- Optimal window
- 2022 to 2057
- Current status
- Approaching early maturity, drinks well now with cellaring potential
- Current condition
- Vibrant dark fruit with firm tannins
The 2017 vintage was excellent in Mendoza with ripe fruit and balanced acidity, allowing the robust Finca Altamira Malbec to develop tertiary nuances while retaining vibrant fruit. Its tannic structure and acidity support long-term aging leading to complexity and depth from additional bottle maturation.
Food pairing
Grilled or roasted red meats (ribeye, lamb), hearty stews, blue cheese, mushrooms, and dishes with earthy herbs
Serving
- Serving temperature
- 16-18°C / 61-64°F
- Decant
- Yes (1-2 hours) — To soften tannins and allow aromatics to open up
Sustainability
Sustainability score: 7/10
Achaval-Ferrer implements sustainable vineyard management including water conservation techniques, minimal chemical interventions, and energy-efficient winery practices
Achaval-Ferrer is committed to environmentally conscious viticulture through sustainable farming techniques in Mendoza, emphasizing soil health and water efficiency. While not certified organic or biodynamic, their practices support ecosystem balance. Export transportation contributes to carbon footprint, but efficient winery operations and packaging reductions help mitigate impact.