Fabre Montmayou Grand Vin 2008
-
Parker
Robert
Product Details
Your Rating
Somm Note
Winemaker Notes
Great combined with delicate dishes, grilled meats, and chocolate desserts.
Professional Ratings
-
Robert Parker's Wine Advocate
All of the following red wines were produced with native ferments. The 2008 Grand Vin is a blend of 85% Malbec, 10% Cabernet Sauvignon, and 5% Merlot. Opaque purple in color, it proffers an alluring nose of sandalwood, exotic spices, floral notes, and assorted black fruits. This leads to a voluptuous, concentrated, impeccably balanced wine that has the structure to evolve for 3-4 years. Its drinking window will extend from 2014 to 2020 if not longer.
Other Vintages
2014-
Spectator
Wine
-
Parker
Robert -
Suckling
James
-
Suckling
James -
Parker
Robert -
Enthusiast
Wine
-
Parker
Robert -
Suckling
James
-
Suckling
James -
Parker
Robert
Hervé Joyaux Fabre, owner and director of Fabre Montmayou, was born in Bordeaux, France to a family of wine negociants. When he arrived in Argentina in the early 90’s looking for opportunities to invest in vineyards and start a winery, he was impressed by the potential for Malbec in Mendoza, and shocked by the number of neglected top notch old vine vineyards available for purchase. At this time pulling out old vines and replanting with new higher yielding more predictable clones was all the rage. Hervé Fabre knew he needed to act immediately. Within months he purchased the first of what would be many old vine, high elevation vineyard sites under his control - An impeccable 37 acre spread in Vistalba planted with original rootstock Malbec vines in 1908. Shortly after, Herve built a Chateau style winery on the property and continued purchasing old vine parcels throughout the country. A Patagonian winery was constructed in the Rio Negro region ten years later. At present the family owns 217 acres of vineyard land in Mendoza (Vistalba, Compuertas, Tupungato) and 122 acres in Patagonia (Allen, General Roca). All wines are estate grown, farmed using traditional methods without the use of herbicides, and fermented with native yeasts.