This is like a heartier version of a Mendoza malbec blend. Lower and therefore warmer than the altitudinous slopes of Mendoza, this southernmost winegrowing region of Argentina has made a very bright, intense impression with this malbec cab blend, at the very least. It piles red and black berries onto your palate like a friendly game of stacks-on, followed by perky plum, voluminous vanilla, cheeky clove, sassy star anise and dainty dried oregano. As intense as it is, it’s got tongue-drying tannin and high acidity to match all the weight, so choose a steak to stabilise this cellar-worthy stacks-on.
International Wine Challenge
“A wonderful scented nose, with gorgeous herbal flecks. Almost Cahors-like elegance with a silky, but concentrated palate loaded with red fruits. Superb.”
Full price $50.00 from the winery on 5 November 2018.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 70% Malbec, 30% Cabernet Sauvignon
- Serving Temp.
From the producer
Patagonia has ideal conditions for slow ripening. The climate is cooler than in Mendoza giving fresher wines with a more elegant, almost old world style. This wine is made to capture the beautiful purity of the grapes and get as much of that flavour as possible into the bottle. With delicate aromas of dark berries, violets and a note of menthol, this wine is soft and well-balanced with great purity of fruit, Perfect partner to grilled meat, steak or roasted vegetables.
The soils of our vineyards are deep, sandy and rocky which give our wines great personality. The average age of the vine is 25 years with a yield of 35 hl/ ha. Our Cabernet and Malbec grapes come from high-quality massalselected vineyards. Our Viñalba vineyards are trained in ‘espaldera’ (hedge) with Vertical Shoot Positioning (VSP), non high-vigour. We use natural flooding for controlling vigour and sun exposure to produce high-quality grapes.
The grapes are harvested towards the end of April by hand into small trays of 20kg to prevent damage and then meticulously sorted in order to select the best grapes for this wine. Cold maceration takes place for 5 days before fermentation. Fermentation at controlled temperature of 26 °C with four pump-overs per day and maceration for 25 days.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...