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Vina Cobos Cocodrilo Corte 2013
Blend: 70% Cabernet Sauvignon, 10% Petit Verdot, 10% Merlot, 10% Malbec
Critical AcclaimAll Vintages
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 is divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley—two sources 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 it never could have achieved in its homeland due to its struggle to ripen fully in finicky climates. Cabernet Sauvignon, Syrah, Merlot, and Pinot Noir are all widely planted here as well (and often blended with one another. The best white wines are made from Chardonnay, and there are excellent examples to be found as well from 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, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.
In the Glass
Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.
Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.
While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.