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Achaval-Ferrer Finca Bella Vista Malbec 2008
All Achaval Ferrer wines are bottled without fining or filtering as they prefer not to stripe the wine of subtle flavors and aromas. The formation of deposits in the bottle will be noticeable after some cellaring time. This is no way affects quality. Achaval Ferrer strongly recommends decanting this wine at least an hour before drinking.
The 2008 Finca Bella Vista has it all. Purple/black in color, it displays an exotic, sexy nose, dense layered fruit, and 5-7 years of aging potential. Satin-textured, mouth-coating, and very long in the finish, it will offer a drinking window extending from 2015 to 2028.
This delivers piercing aromas of violet and anise, backed by racy black licorice, blackberry and boysenberry fruit that courses along with graphite, black tea and mineral notes. The superlong finish has nicely embedded acidity. Drink now through 2015. 980 cases made.
Bright, dark ruby. Very pure but subdued nose offers ripe scents of cassis, licorice, mocha, dark chocolate and medicinal herbs. Broad, concentrated and extremely primary but not yet sweet or filled in, with strong acidity apparent through the very long finish. This, too, will need extended aging to come into harmony and show its detail. The biggest but the least expressive today of these single-finca wines. These are classic examples of the 2008 vintage, and I would not be surprised if they merited scores in the mid-90s seven or eight years down the road. 92(+?) points
Bella Vista is the richest, most dense of A-F’s three single-vineyard Malbecs. It opens with leather, smoke, blueberry and floral aromas. Next in line is a chewy, dark palate of wild berry and earthy fruit flavors. Clean on the finish with a bit less acidity than its brothers, Altamira and Mirador. Drink now through 2015.
Known for opulent red wines with intense power and concentration...
Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône blends with Grenache and Mourvèdre, these hot-climate wines are deeply colored and high in extract and alcohol, with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style, as are ripe, tropical-fruited Chardonnay and Sauvignon Blanc.
A noble variety bestowed with both power and concentration...
A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.
In the Glass
High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.
Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.
Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.