Right now, Malbec is the new Pinot Noir, consumers can’t get enough of this juicy red from Argentina. We have an entire bay, 20 facings, devoted to Malbec – that’s more than Merlot, more than Zinfandel, and more than Pinot Noir - Malbec is HOT!
Entry-level Malbec makes an enjoyable wine, generally distinguished by plummy dark-fruit flavors, subtle tastes of the earth and good acidity, all of which makes it a worthy food wine. Use it in your marinades, sauces and gravies, but save a little for the cook!
Today we'll focus on an upscale Malbec with plenty of acclaim in the industry – Martino "Reserva" Malbec - 2003 - 91 Points, Wine Enthusiast Magazine and 2003 - 91 Points, Wine and Spirits Magazine. Our staff previewed this wine at one of our beverage meetings and it was the overwhelming favorite of the 12 wines tasted that day.
The winemaker tells us that the Martino "Reserva" Malbec comes from the his favorite block at the Eastern end of the Vina Violeta property. Grapes from this end produce a wine with a bit more structure and concentration. The wine also sees twice as much time in oak, adding a soft, seductive vanilla note. Use your Vinturi aerator, or decant for about an hour before enjoying this big guy!
91 Points, Wine Enthusiast Magazine “Very nice and controlled, as a maturing high-end Malbec from a good vintage should be. It’s full of ripe and classy fruit, leather and hints of finely aged gouda cheese. The palate is chewy but not thick, with balancing acidity and tannins. The fruit quality is up there, and thus the flavors of blackberry and cassis mixed with coffee and cream work wonders. Drink now and over the next year or two.” - M.S. (1/31/2009) - 91
$27 @ World Market