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Achaval-Ferrer Mendoza Malbec 2012

Malbec from Argentina
  • WS91
  • RP91
  • JS90
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Winemaker Notes

Rich with luscious raspberry and macerated currant, Mendoza Malbec has a dark, juicy finish. This wine is vivid and racy in character.

Critical Acclaim

WS 91
Wine Spectator

Fresh and floral, featuring crushed raspberry and racy cherry notes on a minerally frame, with silky tannins marking the lengthy finish.

RP 91
The Wine Advocate

The 2012 Malbec (first vintage was 2003) is a blend of three vineyards from Medrano, one from Lujan, one from Gualtallary (the highest altitude) and one from La Consulta in the Uco Valley. There is a short fermentation (7 days) but it resulted in a very dark-colored, ripe wine with aromas of blackberries, a touch of red fruit, and hints of smoke and spices. It is quite intense. The old vines are always different in the nose and the palate and this feels like an old-vine Malbec, medium-bodied palate, supple, mineral, rounder, velvety, grapy and silkier. Tannin and alcohol are well-integrated and in the background. Drink now-2018.

JS 90
James Suckling

A cool, fresh red with dried berries and delicate tannins. Lots of violets. Minerals, too. Full body with delicate tannins and a clean finish. Pretty.

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Achaval-Ferrer

Achával-Ferrer

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Achával-Ferrer , , South America
Achaval-Ferrer
Founded in 1998, Achaval-Ferrer is a team of friends who dream about great wines. Achaval-Ferrer is also a collection of old vineyards in beautiful places. They are committed to the production of wines that are expressive of their terroir. They are a small winery because this is the key to top quality. Low yields allow the vineyards to express their personality in the grapes. Low intervention winemaking allows the grapes to fully express their vineyard in the bottle. Each of their wines is a different expresson of Malbec: The Mendoza Malbec is about varietal tipicity. Their Quimera blend is about Malbec as the key to complexity and balance. And their Fincas (Single Vineyards) are about how Malbec expresses different soils and microclimates.

Sonoma Valley

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Perhaps the most historically significant appellation in Sonoma County...

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Perhaps the most historically significant appellation in Sonoma County, the Sonoma Valley AVA was first planted with vines by Franciscan monks in 1823. It was the site of one of California’s first successful commercial wineries, and the region where French oak barrels were first utilized for aging California wines, thus creating the rich and voluptuous style of Chardonnay the state has become known for.

This geologically and climactically diverse district is capable of producing a wide variety of wines, including Pinot Noir, Chardonnay, Cabernet Sauvignon, Gewürztraminer, and, most notably, Zinfandel, where ancient vines over 100 years old produce small crops of concentrated, spicy fruit. These are commonly produced as “field blends” along with Petite Sirah, Carignan, and other dark-fruited varieties.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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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.

Perfect Pairings

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.

Sommelier Secrets

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.

SWS340449_2012 Item# 124541

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