Mosquita Muerta Malbec

Mosquita Muerta appears shy and harmless compared with others who lose the plot with exaggerated flatter. But she has a hidden motive and unexpected bite, so don’t mess with her, and be careful. Or you will be caught….forever.

Grapes are sourced from their two highest estates (1250 and 1350 metres) in the Uco Valley – 50% from Los Chacayes and 50% from El Manzo.

The manual harvest from the plots is spread over several different days to obtain optimal ripeness. Each intake is fermented separately in oak barrels or egg shaped concrete vats, and 60% is aged for 16 months in first use French oak, the remainder in concrete vats.

91 points Decanter October 2021

Grape Varieties:
Malbec
Alcohol/VOL:
13.5%
Vintage:
2017
Tasting Notes:

Restrained nose of floral and herbal aromas with an intense palate of wild berries and forest fruits, the oak influence is moderate with a supple and rounded finish.

Drink now to 2027

Other:
Vegan , Vegetarian

About the Producer

Familia Millan

2002 was the big date for the Millán family in the wine business, they bought their first winery ‘Toneles’ – built in 1922 but completely abandoned for 35 years. José Jesús Millán and his family committed to restore and upgrade it to a “state of the art winery”. In 2008 the government gave the refurbished Toneles “Heritage of Mendoza” status.

2009 was the beginning of Mosquita Muerta Wines. “Mosquita Muerta” is an expression in Spanish which is used to describe a person (male or female) with little potential for success who ends up accomplishing a remarkable feat. J J Millán chose this name for his project to mock those in the region who doubted of his potential as a wine business entrepreneur. Around 70% of Mosquita Muerta’s production is sold in Buenos Aires.

The main concept is to create Premium Blends from either different varietals, or single varietals from different estates. Vineyards located in the most important wine areas of Mendoza: Uco Valley, such as Gualtallary, Altamira, Los Árboles and Chacayes; and Lujan de Cuyo such as Perdriel, Vistalba and Agrelo. Winemaker Clara Roby (formerly with Montes) uses multiple fermentation and aging techniques to deliver stunning hand-crafted wines.

Millán are focussed on sustainability during the whole production process. From the start – in the vineyards drip irrigation is installed in order to use as little water as possible; to the finish – they have changed all bottles of entry levels and mid tiers to light-weight bottles of 410g. The Millán family is committed to CSR (Corporate Social Responsibility) programs.

They are about to release their first organic wine. All are suitable for vegans, with most being vegan certified.

Regions

View Mendoza
View Uco Valley