Tikal Jubilo 2014
Aromas of smoky oak and cherry. Mouthwatering, penetrating flavors of ripe red and black cherries, red berries. Quite rich and velvety on the palate, and finishes with just enough grip to make it a real winner with food. This is some seriously sexy Malbec. Pairs well with grilled or smoked meats such as beef, pork, and lamb. Also complements dishes prepared with cheese or cream sauces.
Critical AcclaimAll Vintages
Last, but not least, the 2014 Júbilo is a blend of Malbec with 40% Cabernet Sauvignon from 12-year-old vines in their Vista Flores estate vineyards that matured in barrels for 18 months. There is a little more new oak here, and the effect of the aging is more noticeable than in their other wines. The blend also makes the nose more predictable and mainstream. However, it's very good at what it is, slightly more international with the dusty, serious tannins of the Cabernet. This should improve in bottle. This is clearly riper than 2013.
This Malbec and Cabernet Sauvignon blend opens with blueberry and currant aromas that hint at the exotic. A flush racy palate is high in acid and a touch abrasive. Plum and currant flavors are not what you'd call cushioned, while this ends with hard edgy tannins and a reprise of scouring acidity. In terms of aging, this will last a long time. Drink through 2027.
There are few wine brands that reflect the sensibilities of their owner more than Tikal. A skilled horseman, fashion designer, software developer, and book editor, Ernesto pursues all that gives pleasure in life. This hedonism (in the best sense of the word) shows through in the wines. It is a style meant to provide enormous pleasure rather than provoke contemplation; an expression of emotion rather than intellect. He has named his wines with passion in mind: Patriota (Patriot), Corazon (Heart), Amorio (Love Affair), Jubilo (Rejoice).
Luis Reginato is the winemaker at Tikal as of the 2002 vintage. Luis is young, but is already a highly trained and respected vineyard consultant and winemaker with long experience at his family's winery in Mendoza. Truly an up and coming talent, Luis and his wines are already garnering high praise from U.S. wine critics. Definitely a winemaker to watch.
By far the largest and best-known winemaking province in Argentina, Mendoza is responsible for over 70% of the country’s enological output. Set in the eastern foothills of the Andes Mountains, the climate is dry and continental, presenting relatively few challenges for viticulturists during the growing season. Mendoza, divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley, is the source of some of the country’s finest wines.
For many wine lovers, Mendoza is practically synonymous with Malbec. Originally a Bordelaise variety brought to Argentina by the French in the mid-1800s, here it found success and renown that it never knew in its homeland where a finicky climate gives mixed results. Cabernet Sauvignon, Syrah, Merlot and Pinot Noir are all widely planted here as well (and sometimes even blended with each other or Malbec). Mendoza's main white varieties include Chardonnay, Torrontés, Sauvignon Blanc and Sémillon.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.