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Vina Cobos Felino Merlot 2010

Merlot from Argentina
  • RP90
14.5% ABV
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14.5% ABV

Winemaker Notes

A beautiful, dark ruby-hued Merlot that opens with layers of red cherry tones and subtle white pepper and clove. The palate reveals red delicious apple over cherry and red licorice, underlined by graphite and subtle tobacco notes. Boldly structured for a Merlot, with firm, ripe tannins.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2010 Felino Merlot gives up aromas of cedar, spice box, tobacco, and black currants. This leads to a velvety-textured, ripe wine with plenty of currant flavor. This lengthy, seamless effort will over-deliver for another 6+ years.
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Vina Cobos

Vina Cobos

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Vina Cobos, , South America
Vina Cobos
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.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

CHMPHC3101010_2010 Item# 116145

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