(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 powerful, 14.5% alcohol wine that blends 90% Sauvignon Blanc and 10% Roussanne. The varieties are fermented separately and blended before bottling. Quite a bold, light gold colour, the Sauvignon marks the aroma initially, green herbs and citrus, a touch of elderflower, but the peachy influence of the Roussanne adds a rounding element. It has weight on the palate, a broad base of acidity supporting the ripe melon fruit, the Sauvignon seeming to be tamed and bolstered by the Roussanne so it feels rather like a Rhône blend in many ways. Mouth-watering, orange acidity in the finish.
(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) In Asda, this is a wine from Mendoza that is a multi-variety blend. It majors on Malbec, Cabernet Sauvignon and Syrah which make up 97% of the blend, plus a splash of Tannat. It is assembled after separate fermentation of the components, and it is unoaked. Plummy and spicy stuff, a little bit of prune but also a distinct olive/herb lift. The palate has sweetness - maybe a touch of residual sugar, but also ripe berry fruit. The finish is spicy and fruity finishing gently.
(2024) From the high altitude vineyards of Luján de Cuyo at 1050 metres, just 15% of this Chardonnay spent six months in oak, all used barrels. Yellowy green in the glass. A little bit of violet fig and crushed almond over juicy, ripe pear and stone fruits. The palate is lovely: there's a spicy, herb edged hint of leafy dill that sits alongside ripe, exotic fruits. In the background, the layer of toast and sesame seed from the barrels is cut through with a vivid navel orange juicy acidity. Very delicious in the final analysis.
(2024) From a single vineyard at altitude in Agrelo, Mendoza, just 15% of the wine saw barrels; six months in French and American oak. There's a balsamic, tapenade note here, sitting atop deep plum and bramble fruit, the char of the oak evident too. Blackcurrant emerges once that initial impression subsides a little. In the mouth the sweet ripeness of the Cabernet asserts. Whilst there's a certain creaminess and that layer of oaky spice, this stays quite focused and clean, tannins and acids quite soft but they are there. It's a wine made for a steak I think.
(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) A nice rendition of mid-priced Malbec, sourced from a high-altitude vineyard in the Maipú sub-region of Mendoza. Here, fruit from 16-year-old vines is cold macerated before fermentation, and this wine does not see oak. It's a particularly smooth and juicy black-fruited wine, blackcurrant and blueberry and a pleasing little ashy or herbal lift. In the mouth plenty of bright fruit, creamy tannin and a juicy acidity into the finish.
(2023) The rosé in this multi-coloured Malbec range is joined by 15% Syrah, coming from the same Mendoza vineyards. It is pale peach in colour, with fruity, up-front aromas of summer berries and fresh lemons, a little floral nuance too. In the mouth it's an approachable, charming style, the merest hint of being off-dry, with a plump sweetness to the fruit, though the palate tensions nicely as well-judged acidity leaves it easy-drinking but fresh.
(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.
