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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 77 notes) - hiding notes with no text | | | Tasted by chifred on 12/11/2023: Excellent despite crumbled cork. (344 views) | | | Tasted by maxima on 6/16/2022 & rated 92 points: Superbe matière et belle structure.
Mures et cassis avec des épices.
Les tannins sont charnus et
la finale est super longue.
Excellent vin, pour les plats relevés et les viandes/gibiers! (1281 views) | | | Tasted by Uncle John on 5/2/2022 & rated 94 points: I wasn’t sure how these would age when I bought these over 12 years ago. Beautiful dark fruit with great depth. Still going strong. (690 views) | | | Tasted by ihavezinned on 4/11/2022 & rated 94 points: Blueberry, fig, & boysenberry on the nose. Palate follows suit with additional cherry, cedar, & nice minerality. It’s soft & round with a long finish. My last bottle, unfortunately. (702 views) | | | Tasted by davudvl on 3/29/2021 & rated 92 points: Ruby red. Fruit and figs on the nose. Medium body. Some spice on the palate. Almost no tannins left. Very little alcohol. Good acidity. Enjoyed it very much. (1463 views) | | | Tasted by NuTricks on 1/16/2021 & rated 93 points: Very deep opaque garnet. Raisin, boysenberry, black plum and definitely fig on the nose. Some earthiness also. Tart. Acidity triumphant over tannins and fruit. Medium - body. Medium finish. No heat but without much fruit seems thin. Drink up. (1211 views) | | | Tasted by MGL Wine on 9/19/2020 & rated 92 points: Opened 2020. First taste, very alcohol, thin, little fruit. Thought it was past its drinking window. Fortunately, I let bottle decant for an hour and tried again. It was fantastic. Not usually a Malbec fan, but this opened my eyes. Really enjoyed it. However, before we could finish the bottle it had changed again within a half hour or so. My advice if you have one: decant first and drink fast! (943 views) | | | Tasted by Cipivts on 5/2/2020 & rated 90 points: Tart cherry, spices, high acidity, medium palate, probably past its prime, interesting! (1084 views) | | | Tasted by angelcyn on 5/17/2019 & rated 92 points: Second and last bottle of this wine, notes as the first, but this wine is going nowhere now, very enjoyable but it will if this bottle is typical not give any more, drink up. (1903 views) | | | Tasted by MindMuse on 2/9/2019 & rated 93 points: Drank exactly 7 years after first bottle, and drinking great. (1259 views) | | | Tasted by Aris1a on 2/9/2019 & rated 93 points: Deck over several hours and there were a lot of changes in the taste during that time (unsurprisingly). Right after opening, at first taste, fruit forward but light and closed up. Again, this would be expected. Evolved very nicely over the next few hours. Raisins, quince, dark fruit but not over the top (not jammy), hints of leather and tobacco, camphor on the nose. I think that this is drinking great now, but I can easily imagine that it can take another 5 years of aging. (1204 views) | | | Tasted by angelcyn on 12/13/2018 & rated 92 points: Dark very dark cherry colour,nice berried nose,well balanced smooth soft some oak and still some richness, second bottle of three I had of this, no better than the first but softer, as others have said not a lot of legs left in this but very nice at this time. (1265 views) | | | Tasted by Verb on 5/13/2018 & rated 93 points: dark black with no signs of oxidation - pretty nose of red berries, but not much complexity - the beauty of this wine is the soft, rich and well balanced mouth - 10 second finish - very pleasant to drink, even if not profound - this bottle could easily last another 10 years (1917 views) | | | Tasted by sommwines on 12/25/2017: Soft. Dark fruit and pleasant. Was more impressive in 2012. That said, cork on this bottle was a mess. (1621 views) | | | Tasted by Uncle John on 10/17/2017 & rated 92 points: Beautiful aged Malbec in it's prime. (1735 views) | | | Tasted by BGK810 on 5/4/2017 & rated 92 points: Very fresh still - blackberry, earth and good acidity (2200 views) | | | Tasted by BGK810 on 1/8/2017 & rated 89 points: Seems to be tiring. Still has good acidity and some fruit, but not like what is was a year ago. (2309 views) | | | Tasted by Grinner on 11/6/2016 & rated 92 points: 20th Annual Lyon 10 Year Retrospective: The Mish Mash (Lyon Den): Another big black tannic wine that overlapped a lot with Cab notes. Black and blue berries, stone and oak. Faded slightly on day 2, 90pts. Don't wait too long, now-2018. (2685 views) | | | Tasted by chifred on 11/5/2016 & rated 93 points: RT/decant 2 hours. Corks broke in both bottles! Only light sediment. Dark purple. Lots of fruit - blackberry, blueberry. Hints of pepper. Moderate soft tannins. Dominant feature is incredible smoothness - like velvet. Medium weight. Lingering finish. Coherent from initial attack through mid palate and finish. Huge crowd pleaser; no one guessed it was a Malbec (most went with cabernet). Tastes very fresh but probably not more than a couple of years left. (1719 views) | | | Tasted by AllRed on 5/28/2016 flawed bottle: 4th Saturday group "uptown" tasting (Sue's): Aromas of sour red fruit dominate and follow through on the palate. This develops a candied red fruit quality as well. No guess as to what this was, and based on the wine's reputation, I'm assuming this was not a representative example. (2789 views) | | | Tasted by jakob.krummenacher@gmail.com on 4/9/2016 & rated 91 points: Very well made. Fruit, oak and a lingering aftertaste. Enjoyable and ready to drink. I would not age it any further. (1742 views) | | | Tasted by MARCOSNITEROI on 2/25/2016 & rated 96 points: Intenso e perfumado. Nariz estonteante, com fruta exuberante, rosas, violetas e flores do campo, alcaçuz e baunilha. Na boca uma cesta de frutas negras e vermelhas que explodem em ondas quentes que inundam o palato. Uma acidez precisa mantém a agilidade na boca e equilibra o poder da fruta de modo a não parecer bombástica. Um final longo e prazeroso. No 2° dia assumiu uma fantástica e inesperada contenção e delicadeza. Clássico e poderozo. É dificil esperar mais de um malbec. Terceira garrafa em 4 anos, na 1° dei 98 pts e na 2° dei 94 pts. Acho que a média ficou de bom tamanho agora. (1689 views) | | | Tasted by hitechnomad on 1/8/2016 & rated 92 points: this wine needs more time. Acidity not yet integrated with a complex mix of scents and flavours. on day two, after some hours, it started to come together. wait a year and it should get very interesting (1657 views) | | | Tasted by EDBB on 12/13/2015 & rated 88 points: Not what I was hoping for. Red berry flavors with some metallic notes. Wine characteristics seemed limited as to what I expect from this vintner. (1561 views) | | | Tasted by stevenjstein on 2/28/2015 & rated 92 points: Concentrated dark fruit. Well integrated oak and a decent acid backbone. Drinking well now, but probably has at least a few good years left. (3079 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Achával-Ferrer Producer web site
The winery became at 1998 based on two principles: search for the highest quality in all their products and respect the concept of terroir. With this principles they bought Finca Altamira, Finca Bellavista, Finca Mirador and Finca Diamante; in different types of soils in the best lands of Mendoza. The product line starts with a special Malbec, a blend called Quimera and then the special products of the “fincas”.2006 Achával-Ferrer Malbec Finca Mirador95 Points - Wine Spectator /
*****Highly Recommended
94 Points - Robert Parker
"This has a stunning nose, with a high-toned violet note running through waves of warm blueberry, fig, boysenberry and raspberry compote. The intense palate is superracy, with superb underlying minerality driving the fruit through the long, seamless finish. Flaunts power without ever getting bombastic. Drink now through 2018."
The purple-colored 2006 Finca Mirador is sourced from a vineyard planted in the 1940s with yields under one ton per acre. It offers slightly more complexity revealing a splendid perfume of toasty oak, mineral, mocha, violets, black cherry, and blueberry. Round, layered, succulent, and rich, its pure, fruit-filled finish lasts for 45+ seconds. In a brief period of time, Achaval Ferrer has become one of Argentina’s benchmark wineries.
Malbec Varietal character (Appellation America)
One of the traditional “Bordeaux varietals”, Malbec has characteristics that fall somewhere between Cabernet Sauvignon and Merlot. A midseason ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends. Malbec is a finicky vine whose fruit is prone to rot and mildew in the cool, damp coastal climate of Bordeaux. But ask a Bordelais grower why there’s no Malbec around, and you’ll more likely get a dismissive shrug and sniff than a viticultural analysis. It is known in much of France as Côt, and, in Cahors, also as Auxerrois. There are in fact hundreds of local synonyms, since Malbec at one time was widely planted all over the country. Sensitivity to frost and proclivity to shatter or coulure (a disease that results in premature fruit drop) is the primary reason that Malbec has become a decreasing factor in most of France. Although plantings in the Medoc have decreased by over twothirds since the mid-twentieth century, Malbec is now the dominant red varietal in the Cahors area. The Appellation Controlée regulations for Cahors require a minimum content of 70%. Malbec is also planted in Chile, and there’s relatively little and recent acreage in California and Australia. It is usually blended with other red varietals in these countries. But Malbec truly comes into its own in Argentina, where it is the major red varietal planted. Much of the Malbec vines there were transplanted from Europe prior to the outbreak of phylloxera and most is therefore ungrafted, on its own roots. Sadly, over the years the bug infested Argentina, too, and vineyards are being replanted on resistant rootstock. Happily, the vines thrive in the arid climate of the Mendoza region in the foothills of the Andes. Made in the context of this South American nation’s Spanish and Italian heritage, it produces a delicious wine that has almost nothing in common with Bordeaux except the color. Argentines often spell it “Malbeck” and make wines from it that are slightly similar in flavor to those made in Europe, but with softer, lusher structure, more like New World Merlot. Another difference is that where French examples are usually considered short-lived, Argentine Malbecs seem to age fairly well. Successful Argentine Malbec growers claim that, in order to develop full maturity and distinction, Malbec needs “hang time” even after sugar levels indicate ripeness. Otherwise, immature Malbec can be very “green” tasting, without its characteristic notes of plum and anise. Malbec in Argentina has come to be appreciated for a spicy white pepper characteristic, the aroma of violets, and sweet, jammy fruit. It is a seductive wine that is typically warm and generous in the mouth, with plenty of flesh, and very appealing when young. Almost always producing a ripe and fruity, even plummy wine, Malbec can take oak aging or show well without it; it’s juicy and quaffable when young but can benefit from aging, developing an intriguing complexity with time in the bottle. It can range in price from as little as $7 to more than $75. The true potential of Argentine Malbec, and indeed in the entire spectrum of Argentine wines, is demonstrated by the fact that many of the world’s most renowned winemakers have come to Argentina to make wine. Both the legendary California winemaker Paul Hobbs, and Michel Rolland of Bordeaux, one of the world’s most famous winemakers, have created very high-end Malbecs. It may be the Italian component in the country’s mixed Latin family tree that fosters the fact that Malbec is an exceptional companion with a broad range of food. Its well-balanced fruit-and-acid profile makes it a natural with rare beef (bear in mind that Argentina is cattle country), but it’s just as good with simple fare from burgers to fried chicken. With its natural balance, good pairings include: cajun cuisine, calzones, cannelloni with meat, poultry, vegetable couscous, steak creole, Greek cuisine, deviled eggs, hummus, Indian cuisine, leg of lamb, Mexican cuisine with meat, pâté, spinach soufflé, and hearty pasta. For cheeses, think of harder styles that are either waxed or oiled, such as Parmigiano Reggiano, Ricotta Salata, Romano, Asiago, Pont l’Eveque, Gruyere, Manchego, Cantal, Comte, old Gouda, old Cheddar, Baulderstone, Beaufort, Leicester, aged Chesire, Chevre Noir, Wensleydale, Tilsit, Iberico, Mahon, Roncal, and Mizithra.Argentina Wines of Argentina
Argentina has been making wine since the 1500s, tracing its wine heritage back to Spain, France and, perhaps surprisingly, Italy. Italian immigration is second only to Spanish in Argentine culture, and the flavors of Italy show up strongly in the nation’s wine, food and cultural tradition. Historically, Argentina has kept much of its wine consumption at home, drinking most of the wine it makes. But we are now seeing more very serious Argentine wines north of the border, and Malbec is leading the movement. The wine-making region in Argentina ranges between the 22° and 42° South latitude. It spreads at the foothills of the Andean mountain range along over 2,400 km; from the province of Salta to the province of Río Negro, with a variety of climates and soils that makes each region a unique land. In general terms, the areas dedicated to vine cultivation are dry and arid with a low level of rain and humidity, determining factor as regards grape health. Abundant sunny days and thermal amplitude favor a good maturity and concentration of aroma and color in the grain. Soils are deep, permeable and poor in organic matter, decisive qualities at the time of obtaining good wine. Due to the low rain regime, irrigation is necessary. Water comes from the Andean range thaw, descending in the shape of rivers to become channels or ditches. Undoubtedly, the combination of these factors turns Argentina into a veritable oasis for the highest quality wine-making. Nevertheless, there is still a long way to go. Wine-making in Argentina, at the level that it achieves today, has a young history that goes back to a little more than 10 years ago. Technological progress, investment and some farsighted businessmen enabled a determining transformation. The province of Mendoza is the most traditional area in the viticultural industry, and is diverse enough to be divided into zones, according to their significantly different weather, height and soil characteristics. These include the Northern Zone, which is suitable for fruity whites and young reds, at a height from 600 to 700m; the Eastern Zone, with a height ranging from 600 to 700m, and the most productive zone in the province; the Uco Valley, a zone of colder weather and higher altitudes (between 800 and 1,400m over sea level); San Rafael, with heights ranging from 450 to 800m; and the High Zone of the Mendoza River, with heights ranging from 800 to 1,100m over sea level and various microclimates, this is the zone where almost all noble varieties have easily become adapted. It is a region that is remarkably well-suited to vine culture, protected from the Pacific’s cooling influence by the Andes and enjoying a long summer of cool nights and warm days, with a dry summer climate but plenty of water available from the region’s rivers. Malbec in particular is outstanding from this area, and it has clearly emerged as the star, the darling of both consumers and critics.Mendoza Wines of Mendoza |
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