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Bodega Colome Reserva Malbec 2007

Malbec from Argentina
  • RP96
15.9% ABV
  • WE95
  • JS94
  • RP93
  • WS91
  • WE93
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4.0 1 Ratings
15.9% ABV

Winemaker Notes

Black, deep and intense color with nose of ripe black fruit, blackberries, blackpepper and plum. Plenty of volume and powerful in the mouth. Round, with lotsof tannins, but with finesse and harmony. A wine that is powerful and at the sametime refined. Best paired with osso bucco, lamb, strong cheeses, roasted walnuts,and other hearty fare.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
I reviewed the 2007 Colome Malbec Reserva last year. It was presented again in this year’s tasting so I am repeating my note and adding one point to the score (and the price has increased by $10). Colome's old-vine cuvee is one of Argentina’s icon Malbecs. The 2007 Reserva is 100% Malbec sourced from a 17-acre plot of 60- to 150-year-old vines purchased by owner, Donald Hess, in 2001. The wine spent 24 months in new French oak. A glass-coating opaque purple color, it has that extra dimension of complexity that only old vines can provide. It offers up a confiture of black cherry and black raspberry along with mineral notes and toasty new oak. Dense, layered, concentrated, this rich, impeccably balanced effort will benefit from 5-7 years of cellaring and drink well through 2030.
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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.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

RPT28511398_2007 Item# 108756

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