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Vina Cobos Cobos Corte uNico 2008

Other Red Blends from Argentina
  • RP98
  • WS94
15.1% ABV
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15.1% ABV

Winemaker Notes

Black-garnet with dark plum highlights accompany a deep rich, and concentrated nose featuring black cabernet fruit and ripened blackberries. A torrent of densely layered currant, graphite and dried herbs weave through the palate. Substantial structure is supported by fine-grained tannins leading to a silky, seamless and persistent finish. A spectacular example of the Marchiori Vineyard's characteristic fruit expression.

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
The 2008 Cobos Corte u Nico Marchiori Vineyard is a blend of 79% Cabernet Sauvignon and 21% Malbec. Purple/black in color, it surrenders an impressive bouquet of pain grille, pencil lead, floral notes, Asian spices, licorice, espresso, and assorted black fruits. Loaded on the palate, this full-bodied behemoth is dense, powerful and complex. Give it 5-7 years to become a bit more civilized and drink it through 2028, perhaps longer.
WS 94
Wine Spectator
This is very broad and muscular, but also sleek and well-integrated, with dense but velvety layers of plum sauce, fig paste and black currant preserves liberally laced with bittersweet cocoa, espresso and loam notes. The long and authoritative finish is completely filled in, without any of the deficiencies of the vintage. Cabernet Sauvignon and Malbec. Drink now through 2016. 443 cases made.
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Vina Cobos

Vina Cobos

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Vina Cobos, Argentina
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The wines of Vina Cobos are the result of a shared dream inspired by the passion of three winemakers: Paul Hobbs and Argentine parters Andrea Marchiori and Luis Barraud. Their founding aspiration: to produce a Malbec of power and elegance unequalled anywhere in the world. The inaugural 1999 vintage of Cobos Malbec received the highest score upon release for any Argentine wine and continues to garner some of the highest praise for any Malbec in the world. Through the years, Vina Cobos has expanded their family of wines, which continue to receive even greater accolades. Cobos, Bramare and Felino offer three tiers of exceptional Chardonnay, Malbec, Cabernet Sauvignon and Merlot, sourced from the estate Marchiori Vineyard and other select properties within Mendoza.

Argentina

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With vineyards tretching along the eastern side of the Andes Mountains from Patagonia in the south to Salta in the north, Argentina is one of the world’s largest and most dynamic wine producing countries—and most important in South America.

Since the late 20th century vineyard investments, improved winery technology and a commitment to innovation have all contributed to the country’s burgeoning image as a producer of great wines at all price points. The climate here is diverse but generally continental and agreeable, with hot, dry summers and cold snowy winters—a positive, as snow melt from the Andes Mountains is used heavily to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.

Argentina’s famous Mendoza region, responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, with Luján de Cuyo and the Uco Valley most noteworthy. Red wines dominate here, especially Malbec, the country’s star variety, while Chardonnay is the most successful white.

The province of San Juan is best known for blends of Bonarda and Syrah. Torrontés is a specialty of the La Rioja and Salta regions, the latter of which is also responsible for excellent Malbecs grown at very high elevation.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

CHMPHC3901108_2008 Item# 116648