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Bodega Colome Estate Malbec 2006

Malbec from Argentina
  • WS92
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Winemaker Notes


#38 Wine Spectator Top 100 of 2008

A blend of 85% Malbec, 8% Tannat and 7% Cabernet Sauvignon.

Brilliantly dark with purple hues, this wine has intense aromas of black fruits, cloves, licorice, black pepper and allspice. Similar flavors follow, with hints of cinnamon, nutmeg, cassis, vanilla and French oak. The wine is powerful, yet velvety on the palate, like a chocolate coating and has a very persistent finish. The richness of this Malbec-based wine allows it to be paired with both delicate and strongly flavored meats including beef, lamb, pork, venison, and duck as well as robust cheeses. This wine is drinkable now, and will age gracefully for 3 to 5 years.

Critical Acclaim

WS 92
Wine Spectator

Very inviting, with crushed plum and boysenberry aromas followed by a very lush textured palate of warm figs and currant paste backed by mouthwatering hints of mesquite, mineral and Turkish coffee. Long finish really holds your interest. Drink now through 2011. 2,850 cases imported.

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Bodega Colome

Bodega Colome

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Bodega Colome, , South America
Bodega Colome
Bodega Colome is nestled in the Calchaqui Valley, 2300 meters (7500 feet) above sea level, in the Argentine northwest. Founded in 1831, it is one of the oldest existing wineries in Argentina. In 2001, it was acquired by the Hess Family Estates. Those who enjoy their wines recognize in them the true taste of wines made with grapes of the highest quality and grown in the highest vineyards in the world (7218-10,207 feet above sea level) reflecting the soul of its terroir. Bodega y Estancia Colome's philosophy consists in the commitment to implement biodynamic agriculture, whose principles were outlined by the researcher Rudolf Steiner.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide...

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the ‘negociant’—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

PBC9012702_2006 Item# 95703

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