Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2007 Cayu Malbec (100%) was sourced from a single, relatively young vineyard in the Uco Valley. It was aged in barrel for 24 months, bottled without filtration, and then aged for another 12 months in bottle prior to release. Deep purple, it offers up an already complex bouquet of pain grille, mineral, espresso, lavender, black cherry, and blueberry. Dense, rich, and plush on the palate along with a sense of elegance, it will benefit from another 2-3 years of cellaring and will deliver optimum drinking from 2014 to 2022+.
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Wine Enthusiast
Cola, mint, black fruit and chocolate combine to form the full package in Malbec aromatics. Runs a mile deep in the mouth, with concentration, tannic grip and ripe blackberry, dark plum and cassis flavors. Peppery and chocolaty on the finish, with density and depth. Drink now through 2015.
Celebrated for its bold flavors and supple texture, Malbec has enjoyed runaway success in Argentina since the late 20th century. The grape originated in Bordeaux, France, where it historically contributed color and tannin to blends. A French agronomist, who saw great potential for the variety in Mendoza’s hot, high-altitude landscape, brought Malbec to Argentina in 1868. Somm Secret—If you’re trying to please a crowd, Malbec is generally a safe bet with its combination of dense fruit and soft tannins.
With a winning combination of cool weather, high elevation and well-draining alluvial soils, it is no surprise that Mendoza’s Uco Valley is one of the most exciting up-and-coming wine regions in Argentina. Healthy, easy-to-manage vines produce low yields of high-quality fruit, which in turn create flavorful, full-bodied wines with generous acidity.
This is the source of some of the best Malbec in Mendoza, which can range from value-priced to ultra-premium. Cabernet Sauvignon, Cabernet Franc and Chardonnay also perform well here.