| Andeluna 2006 Celebración Reserve Bordeaux-style Red Blend ( Best Buy)
Argentina    |
Product Notes:
A power-packed blend of 60% Cabernet and 40% Merlot that offers mossy aromas, earth and lush black fruit scents. The palate is lively yet balanced, with saturated wild berry, toast, anise and pepper flavors. Dark, toasted and showing licorice on the finish. A little hot and aggressive, so drink in late 2010 through 2012. 90 Rating - Wine Enthusiast
The 2006 Reserve Celebración is an elegant, well-balanced and complex wine with a a great body
and very good structure. It exhibits aromas of black fruits, red pepper, thyme and spices, herbal
and mineral notes with flavors of ripe plums and chocolate and notes of flowers and menthol that
complement the soft, sweet tannins. This exclusive blend has a persistent long finish.
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 About Estate:
About Andeluna
The Andeluna name and label were chosen by our founder to symbolize the romance and mystery of
the Argentine moon that illuminates the Uco Valley at the foot of the majestic Andes Mountains.
Andeluna Cellars’ wines combine fruit grown in world-class vineyards at high elevations with the
very best of Argentine winemaking tradition. Located in Mendoza, the premiere wine region of
Argentina near the town of Tupungato, the Andeluna Cellars winery was built at an elevation of 4,200
feet. Surrounded by 170 acres of mature vineyards that produce Bordeaux varietals of the finest
quality, the 48,000 square foot winery has a one million liter tank capacity, a 1,200 barrel aging
capacity and a 720,000 bottle storage capacity. Our passion for making the finest wines in Argentina is
proudly reflected in every bottle of Andeluna wine.
Vineyards
Andeluna Cellars’ 2006 Reserve Celebración is an exclusive blend made from premium grapes
grown on our estate at high elevations of the Andes. During the growing cycle, we performed a
tightly controlled concentrated polyphenolic maturation process and daily testing. This attention
to detail, including careful control of the irrigation and the vine canopy, produced grapes clustered
in small bunches that yielded less than 8,000 kilos per hectare. The grapes were harvested manu-
ally during the early morning and placed in bins for careful selection in the winery.
Winemaking
After selecting the very best bunches, the grapes underwent a destemming process before being-
moved to stainless steel tanks. Following a 20% drawing off process, pre-fermentative maceration
at low temperatures was performed and the wine was fermented at controlled temperatures of 79°
F through selected yeasts, three daily pumping over activities and from one to two delestages per
day. It was aged with French (50%) and American (50%) oak for twelve months and then aged
six more months in the bottle before release. This wine was hand crafted by our winemaker, Silvio
Alberto, in collaboration with Michel Rolland.
Tasting Notes
The 2006 Reserve Celebración is an elegant, well-balanced and complex wine with a a great body
and very good structure. It exhibits aromas of black fruits, red pepper, thyme and spices, herbal
and mineral notes with flavors of ripe plums and chocolate and notes of flowers and menthol that
complement the soft, sweet tannins. This exclusive blend has a persistent long finish.
Serving Suggestions
Our Celebración is the perfect companion to grilled, smoked or roasted beef or lamb, spicy or grilled
vegetables, and rich pastas with red sauce.
Technical Information
Varietal Composition: 60% Cabernet Sauvignon, 40% Merlot Alcohol: 14.8%
Cases Produced: 1,119
Residual Sugar: 1.80 g/l
PH: 3.65
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Recipe:
Peppered Ahi Tuna with Oyster Mushrooms and Port Wine Recipe
Ingredients:
4 five-ounce portions sushi grade Ahi tuna
2 tablespoons crushed black peppercorns
1 tablespoon canola oil
1 pound oyster mushrooms, sliced
2 ounces leeks, sliced
2 teaspoons chopped garlic
2 teaspoons chopped shallots
2 cups Port wine
2 tablespoons sweet butter
2 large Russet potatoes, peeled
3 ounces sweet butter
4 to 6 ounces milk
Salt and pepper to taste
Instructions:
First, prepare mushrooms by heating clarified butter in a medium saute pan. Add leeks and saute until lightly translucent. Add mushrooms, shallots and garlic, and saute until tender. Deglaze the pan with Port wine and finish with two tablespoons butter. Season with salt and pepper to taste.
Now, prepare potatoes. Place potatoes in cold water to cover and bring to a boil. Cook until tender, strain and push through a ricer or food mill. Stir in hot milk and butter and season to taste with salt and pepper.
Finally, cook tuna and assemble the dish. To cook the fish, heat a non-stick pan over high heat. Add one tablespoon oil. Lightly coat tuna with crushed peppercorns. Sear Ahi tuna until rare (about one-and-a-half minutes on each side). Serve with mashed potatoes and top with Port wine/mushroom mixture.
Yield: 4 ervings
Credits
Recipe from: Bidwell Street Bistro, Folsom, California, USA.
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