(2024) The first release of an organic certified Malbec from this producer, the wine aged in oak barrels for 12 months. A proportion was kept in tank to enhance fruit freshness. It's a vivid purple, aromatic Malbec, violet, caraway and and almost strawberry-like lift to the fruit aromas, oak in the background. The palate is dry and savoury, the tannins have enough sandy grip and texture, acidity is moderate but present and the black fruit sits nicely in the long, spicy finish. Watch the video for more information.

(2024) A highly unusual blend for Achaval Ferrer's new entry-level red in their sustainable Quimera range. It mixes Pinot Noir, Malbec, Syrah and, would you believe it, 12% Sauvignon Blanc. All fruit comes from the Uco Valley and the wine is unoaked, the Pinot Noir and Malbec fermented in concrete tanks, the rest in stainless steel. I presume the Sauvignon Blanc is there to lift the aromatics and overall picture, though the nose is solidly fruited, little raspberry and floral notes sit on top with the merest suggestion of something herbal. In the mouth it is creamy and sweet. A plushness is evident, but so is a freshness. The alcohol sits at 14.5% and adds a little heat and richness, but the overall picture is in the red fruit spectrum of cherry, raspberry and ripe red plum, with modest tannins and a long line of acidity. Watch the video for more information and food matching ideas. 

(2024) This is a single vineyard Malbec from the El Alto Vineyard in the premium Luján de Cuyo district of Mendoza. Following fermenation in concrete vessels it spent 12 months in French oak barrels, 20% of which were new. Though Malbec has the reputation of being a tannic, powerful wine to be drunk with a chunk of steak off of the asado, in fact Malbec also has a fragrant and more elegant side, and that's where this wine sits. The violet and kirsch lift on the nose is unmistakable, then the palate has juicy acidity and fine tannin. That hones the edge of more ripe, black fruit and lightly charry oak. This is a Malbec on the juicier and more elegant side than some, and I enjoyed that aspect. Watch the video for more information.

(2023) Owned by a Chilean family, an interesting blend of 40% Malbec, 30% Tempranillo and 30% Syrah. It spends 14 months in oak, 70% French and 30% American. Meaty and touched with herbal characters, a sweet dried blood earthiness. The palate has super-sweet fruit, straddling rich blackcurrant and a more lifted cherry and raspberry, creamy and chocolaty from fruit to tannins. Fresh in the finish, the spice of the American oak does come through. Available from September 2023.

(2023) This organic-certified wine comes from the high altitude Gualtallary sub-region of Tupungato in Mendoza, and spent around 10 months in second use French oak. It's a deep and vibrant colour, with a little violet lift to black fruit, touches of cedar and schisty minerals. In the mouth there's a real sweetness of ripe blueberry and cassis, though tannins clamp down along with edgy plum acidity that gives gastronomic, bittersweet bite into the finish. A powerful, concentrated wine on offer at £13.99 in Waitrose from 25th January to 14th February 2023, which is a better bet than its full price. Watch the video for more information.

(2018) In my tasting notes database you'll find every vintage tasted from 2002 to 2007, often multiple times, but for some reason this wine dropped off my radar a little. Since Michel Rolland set up Clos de los Siete in 1998 the Seite (seven) founding partners and wine labels have become Cuatro apparently, but this wine is still very much in the same style, which is big, bold and luxuriously oaked and fruited. However I do find the sometimes slightly aggressive extraction and oak has subsided slightly, and while this has all the opulence, power and depth of flavour as always, it is firm rather than phenolic, and is most enjoyable.

(2018) This is a Malbec-based blend, also with 30% Syrah and 10% Cabernet Sauvignon, from three carefully chosen blocks in the high quality Altamira sub-region of the Uco Valley, at 1,100 metres. Sandy soils have good drainage through gravel, and there is limestone too. The blended wine is aged for around 16 months in French oak barrels, 20% of which are new. There's a huge sense of plushness and depth aromatically, a pool of blue-black plum and blueberry, the delicate touch of Parma violet adding perfume. In the mouth it is silky and dense, medium- to full-bodied, and a great wash of chocolate-touched, fleshy plum fruit fills the mid-palate. Some grippy, quite chewy tannin grabs the finish, a sense of graphite and cedar earthiness and minerality, the balance from its good acid structure extending the finish. Watch the video for more information and food-matching ideas.

(2016) Hand-picked from 100% calcareous soil of Uco Valley, limestone over alluvial stones. The terraces contain pebbles and boulders covered with the calcium carbonate paste of around 7-10% active lime. A little gravy and earthy minerality, with a sweet plummy fruit but has the tartness of plum and black cherry skins, and a real grip of the limestone acidity. Price quoted for the 2013 vintage.

(2008) Open ferment in the large wooden casks of whole berries (de-stemmed). 100% San Pablo fruit. Seductive, earth and truffle Pinot, with rich berry fruit and plenty of spice. Not in market yet, but would sell at circa.

(2008) This has a slightly soapy character, with firm Morello cherry fruit and a liquorice, and a fine, svelte black fruit palate. Lovely length and concentration here in the end. Around