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Piattelli Premium Reserve Malbec 2010

Malbec from Argentina
  • RP88
Ships Fri, Sep 29
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Winemaker Notes

The color and flavors in this wine remind you of fresh, sweet purple plums – velvety layers of flavor are full and lasting-typical of an Argentine Malbec.

Any red meat, especially cooked outdoors, is a perfect partner.

Critical Acclaim

RP 88
The Wine Advocate

The 2010 Premium Malbec undergoes 10% bleeding of vats, with malo in tank and then aged in barrel for between eight and nine months in second and third fill oak. It has a light bouquet of leafy black fruit that demands coaxing from the glass. It is very tight at the moment, reluctantly offering hints of forest floor and cedar with time. The palate is medium-bodied with grainy, succulent tannins. It has crisp acidity and an appealing fleshy texture, although the finish is rather conservative and does not really -let go.-

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Piattelli

Piattelli

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Piattelli, , South America
Piattelli
To understand our essence is to understand that Piattelli first and foremost is a unique and special place—the soil, the water, the air, and the climate—the terroir. Out of this place has evolved a people, a culture and a passion for wine. From that people, a select few have joined to form a team of specialists who are defined by our shared values and commitment to the truth and beauty that can only be found in our estate-level winemaking process. From our shared vision a respect for traditional winemaking techniques and appreciation for contemporary flavors have fused. Finally, Piattelli must be understood to be a story with a beautiful history, a bright future and a strong legacy.

So what is the essence of Piattelli Vineyards? Perhaps most keenly it can be described as the quite, heartfelt invitation we extend to each and every wine consumer to come and share in the various dimensions of our identity by enjoying the beautiful experience of drinking our wines, which are easy to drink yet delightfully expressive.

New York

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An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

FED530040_2010 Item# 116874

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