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Despite the presence of two additional grapes, this Malbec is recognisably Argentinian Malbec - it's big in terms of its rich concentrated flavours. Argentinean Malbecs can vary greatly in terms of quality. Malbec grown at higher altitudes in Argentina are generally more elegant, with finer tannins and higher acidity. This is another wine from grapes not grown in the valley but at 820 - 1050 metres altitude therefore showing elegance, acidity and the luscious fruit typical of good Malbec.
According to the winery given that there are few changes in the Argentinian weather year-on-year, there is little vintage variation; they aim to produce a consistent style in each vintage and do this by for example altering the picking time and managing the time the Malbec spends in oak. Read more on the Malbec grape.
Malbec accounts for 85% of the blend. Petit Verdot (10%) enhances the colour, structure and adds some floral notes. Tannat (5%) as the name suggests is high in tannin, and adds colour and blackberry notes. Only the Malbec is aged in oak barrels and after that the wines are blended and stored in bottle for a further year before release.
The wine is very deep in colour given the three grapes involved. The nose is complex - aromas of red fresh fruits, raisins, vanilla with hints of spice, leather, graphite and meatiness. In the mouth it is very smooth and tannins are well-integrated. The flavours are equally complex and the raspberry, cherry and blackcurrant flavours are maintained in the long finish together with vanilla, spice, chocolate and hints of liquorice. This is an ideal wine for fans of richer wines and is good with hearty food like fatty steaks and rich sauces.
It is a good idea to decant or aerate the wine to allow all the aroms and flavours to come out. Read more on decanting.
According to the producer this is "a perfect match for lamb preparations, stuffed pasta with rich-flavoured sauces and semi-hard cheese." Also recommended to drink with steak (Argentinian of course!), other beef dishes including chilli con carne and other spiced dishes, lamb including tagines, venison, game casseroles, strong flavoured offal, rich sauces, strong cheeses and chocolate