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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.4 pts. and median of 93 pts. in 27 notes) - hiding notes with no text | | | Tasted by Psdycp on 5/17/2024 & rated 92 points: A complex and refined nose. Hints of a fine Bordeaux with a touch more sun and ripeness of fruits in the bottle. Toasted cedar, blackberries, bell pepper and tobacco on the palate. The sweeter fruits gave itself away in a blind tasting. Medium-bodied structure which is hiding many finer aromatics for now. Transition to the deep and lingering finish is smooth and supple. Will take another 3-5 years for the drinking window to open. (400 views) | | | Tasted by Scapolite on 3/29/2024 & rated 92 points: Deep ruby, purple, opaque in the center, with a wide reddish, also rainy and translucent rim and some legs.
On the nose, this is quite black fruit forward and a bit jammy, but not ridiculously over the top - ripe blackberries, black currents, a bit of greenness, wet earth, leather, espresso, hints of mocha, and some dried raisins. There is quite a bit of funk that is very present from the get go as well, but in a pretty pleasant manner. There are also some oaky notes to this with the vanilla, but this is not overpowering any of the fruit or earthy notes.
On the palate, it is definitely fruit forward with black fruit notes very similar to the nose. Powerful and grippy tannins, this is quite astringent, which is somewhat expected given its young age at this point in time. The fruitiness is balanced by the decent acidity and hints of smokiness, with a decently long spicy finish.
Powerful and delicious; can't wait to retaste this a few years from now. (1192 views) | | | Tasted by PIZZAandBAROLO on 2/27/2024 & rated 96 points: I really enjoyed this.
1st time trying CdA and it won't be the last.
2 hour decant of half bottle. Drank over a few hours. Steady as she goes for the duration.
I've never gravitated to Malbec, but this blend is crafted excellently.
Intriguing nose of red and black currant and fruits.
Soft as pillow tannins that are really velvety. What really impresses is the front, mid, and finish of the wine. All equally balanced, juicy, and deliberate in the delivery.
Please sir, may I have some more ...
(Addendum - just checked. It's 50/50 Malbec & Cab Sauv) (1880 views) | | | Tasted by Jojo2904 on 12/21/2023: deja tres bon , tres puissant , a laisser viellir (2293 views) | | | Tasted by vancouvermatt on 12/18/2023 & rated 92 points: Smoky, needs much time (2158 views) | | | Tasted by WineBurrowingWombat on 12/3/2023 & rated 94 points: Imma have to start calling your secretary! (Sunset District): An initial heavy, thick moss notes on the nose with that old yet intense leather funk. Deep earth and wet autumn leaves. With time, the funk loosens up and integrates more with the fruit. The funk doesn't blow off completely but does fade in intensity.
Surprisingly, the palate showed ripe blackberries and good dark blue berry fruit, and deep black soil. Pulverized oak and steeped tea on the finish with a nice mineral finish. The ripe fruits has this coating on the minerals and oak, and slowly releases its grasp as it trails into the finish. Absolutely nothing like the nose. The nose definitely leads you thinking it’s gonna be something funky but the palate tells you otherwise. What a surprising turn of events. Maybe this just needed some bottle time for the modern style to really show. (2844 views) | | | Tasted by Thek on 11/22/2023 & rated 94 points: Wood ash, damp wet earth, feral detritus with a first floral budbreak, late summer tobacco before it is dessicated. The nose is like an early stage rejuvenation after a forest fire. The palate has the earthen ash notes but with a more vibrant and developed purple fruit core than the nose suggests. Good restraint and acidity. Moderate chalky grained tannins. Delightful and engaging. (1915 views) | | | Tasted by Greg Habeeb on 9/1/2023 & rated 96 points: Perfect with flank steak and spicy chimichurri. (2611 views) | | | Tasted by Vinnut on 8/5/2023 & rated 93 points: Deep dark reddish-purple in color, essentially opaque. Full, forward & attractive nose of ripe fruit aromas of dark cherries, blackberries & plums with overtones of earthy/dusty & floral notes, dark cocoa, tobacco, minerals, graphite, spices, herbs & a slight hint of oak/vanilla in the background. Medium-full bodied with a very good concentration of well balanced & smooth textured, plush ripe fruit flavors of cherries, boysenberries & mulberries with cocoa, minerals, herbs, spices & a slight hint of oak/vanilla. Lingering finish. Drinks quite well at present with decanting & extended airing although it has the potential for continued development with further aging at which time it may merit an even higher score (94+). I still have a slight preference for the 2018 vintage which surprisingly, is still available. (2221 views) | | | Tasted by chris.zou on 7/29/2023 & rated 92 points: Still very young. Opened up a bit after 1h of aerating. Nose a little restrained, on the palate black berries with hints of oak & tobacco. Already enjoyable, but recommended to drink after 2025. (2066 views) | | | Tasted by randyjc on 7/6/2023 & rated 89 points: I adore the ‘17 and ‘18 so was excited to try this one. The excitement did not last long. I found it to be tasty. That’s pretty much it. Good depth, dark fruit and spice with an oak overlay. Well made, but not engaging. Perhaps it needs air and this was pretty much PnP. I’ll leave these lay a while before trying again. (2262 views) | | | Tasted by LoireFan on 6/20/2023: Needs years (2181 views) | | | Tasted by WineBurrowingWombat on 5/28/2023 & rated 92 points: Memorial Day Weekend, Day 2: The Great Gatsby: Nose of funky earth with red fruits, and damp oak.
On the palate was gentle red fruits with soft earth, and a dark but somewhat gentle/faded graphite. The funk is not on the palate.
Very similar to what I had last time but when having this next to the kind of bottles pulled today makes it fall short. Trying my best to not be biased here and I think I am doing ok. Taking bsumoba's example here: this was like unexpectedly seeing the person you friend-zoned at a party you're attending and have to awkwardly still say hi and make small conversation.
bsumoba can be so harsh ;) (2620 views) | | | Tasted by WineBurrowingWombat on 5/20/2023 & rated 94 points: Nose: [58°] The scent of a dark, humid and thick green forest with tons of underbrush and overhead canopies. Nearby rotting tree oak, damp earth, clusters of mushrooms every here and there, and bushes with dark red berries. You come to a clearing and get welcomed with some fresh air softening everything, some earth that is beginning to dry and some rocks. [64°] With some air and higher temps, it's literally like leaving that thick and humid forest, while still faintly smelling its presence, and arriving at a quaint town that is obviously known for brewing awesome coffee. Cocoa powder, tons of pink and red flowers, rich dark berries, earth and gentle roasting coffee.
Palate: [59°] Dark, almost black, bitter earth with a matching dark swirl of graphite. Awesome heavily steeped tea with concentrated black, blue and red fruits. [65°] Dark oak and spice on the mid-end palate as it comes to higher temps. There's a dark bitterness in the fruit, and I mean bitter in a delicious way, that rides with the earthy graphite in this wine.
Attributes: Dark but clear medium ruby. Dry with medium amounts of fine tannin. Medium to medium-plus body with medium to medium-plus acidity (the acidity is well integrated if it's on the higher end of the range). Good finish of at least 16-18 seconds.
Thoughts: I loved how this wine brought me somewhere new. I loved the different kind of funk this brought. All of the flavors are familiar to me but were presented in a unique way where I didn't think I would enjoy it. The one thing I struggled getting over is knowing the fact that Cheval Blanc took part of this as well. There were some similarities in the flavor profile compared to the Cheval Blanc but is it because it really just tastes like that or is it because I know that house took part in this? Whatever.. I should let it go. Anyways, give this some cellar time as it should develop into something much more interesting. I preferred this served on the cooler side, cellar temp if possible. 94+
Serving notes: Bordeaux glass. Served one glass and emptied bottle into a decanter at cellar temp ~54° and consumed over 8 hours. Recommend serving ~54°-62° and decant as needed. (2068 views) | | | Tasted by bsumoba on 5/20/2023 & rated 93 points: On PnP, a funk dominated the glass. Not bad, not good, just interesting. I couldn't pin whether it was a sort of rusted iron, graphite note or if it was a smell that rises up from deep within the forest floor, like eathy decomposition. There is a core of fruit backing this wine. Medium acidity and tannins. Easy to drink. That funk was not present on the palate for me. Dark bing cherries, cacao, some herbal notes. I dont have enough experience with South American wines, but this was decent. This wine felt like it wanted to be loved, but for me, is staying in the friend zone for now. Maybe in 5-10 years when she matures a bit and has figured out what she really wants to be, then we can reevaluate. 2nd day, maybe a pt better. Poured in a Josephine #2 glass. A good food wine at this point. (2239 views) | | | Tasted by Stormo on 2/25/2023 & rated 93 points: Decanted for 4 hours.
Not all that familiar with Argentinian wines but this was stellar. Deep lovely dark purple color and a powerful nose of black currant - the sweet fragrant nose made it just as much fun to smell as to drink (well...almost)!
intense ripe prunes, black currant, truffles, full forward tannins. the balance of the tannins and powerful fruit made for a lovely and memorable wine. Will definitely be looking to buy more of these! (2598 views) | | | Tasted by d.f.c on 2/7/2023 & rated 92 points: Maybe this time the wine was not decanted well enough, it had an unpleasantly strong earthy/granite nose. It also tasted flat and bland. (2546 views) | | | Tasted by d.f.c on 2/1/2023 & rated 94 points: I am typically not a big fan of Argentine wines, mainly due to the overwhelming tannins and alcohol level. However, this one is surprisingly smooth to drink. It does have the characteristics of a full-bodied Argentine wine, ie. very dark color, strong nose of dark berries and earth, high tannins and alcohol level etc. But these traits are well balanced, and they last. This wine pairs well with red meat and/or spicy food. (2215 views) | | | Tasted by Invest on 12/17/2022 & rated 92 points: Decanted for about 1h, very good natural cork, 14% Alc., purple violett dark red color.
Nose: Soft blackberries, nice.
Palate: Everything perfectly balanced, silky tannins, fine fruit of heart cherry, blackberries, a little raspberry, all very ripe and wonderfully balanced with drinkanimating freshness. So, perfect winemaking BUT no depth, no soul, missing own identity and character.
'Possibly' a question of lacking terroir, soil and age of grapes but don't know anything about these specifics here. Summarized, nice drinking experience. At the moment about 92 Pts. (2758 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Tom Parker MW
JancisRobinson.com (9/8/2022)
(Cheval des Andes Mendoza Red) Subscribe to see review text. | By Georgina Hindle
Decanter, September releases on the Place de Bordeaux 2022 (8/24/2022)
(Cheval des Andes, Cabernet Sauvignon, Uco Valley, Mendoza, Argentina, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/28/2022)
(Cheval Blanc & Terrazas de los Andes, Cheval des Andes Mendoza Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (4/19/2022)
(Cheval des Andes Mendoza , Argentina) Subscribe to see review text. | By Joaquín Hidalgo
Vinous, Argentina on the Couch: Malbec, Terroir and Other Trends (Nov 2021)
(Cheval des Andes Cheval des Andes Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Decanter and JamesSuckling.com and Vinous. (manage subscription channels) |
| Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.Argentina Wines of Argentina
Argentina has been making wine since the 1500s, tracing its wine heritage back to Spain, France and, perhaps surprisingly, Italy. Italian immigration is second only to Spanish in Argentine culture, and the flavors of Italy show up strongly in the nation’s wine, food and cultural tradition. Historically, Argentina has kept much of its wine consumption at home, drinking most of the wine it makes. But we are now seeing more very serious Argentine wines north of the border, and Malbec is leading the movement. The wine-making region in Argentina ranges between the 22° and 42° South latitude. It spreads at the foothills of the Andean mountain range along over 2,400 km; from the province of Salta to the province of Río Negro, with a variety of climates and soils that makes each region a unique land. In general terms, the areas dedicated to vine cultivation are dry and arid with a low level of rain and humidity, determining factor as regards grape health. Abundant sunny days and thermal amplitude favor a good maturity and concentration of aroma and color in the grain. Soils are deep, permeable and poor in organic matter, decisive qualities at the time of obtaining good wine. Due to the low rain regime, irrigation is necessary. Water comes from the Andean range thaw, descending in the shape of rivers to become channels or ditches. Undoubtedly, the combination of these factors turns Argentina into a veritable oasis for the highest quality wine-making. Nevertheless, there is still a long way to go. Wine-making in Argentina, at the level that it achieves today, has a young history that goes back to a little more than 10 years ago. Technological progress, investment and some farsighted businessmen enabled a determining transformation. The province of Mendoza is the most traditional area in the viticultural industry, and is diverse enough to be divided into zones, according to their significantly different weather, height and soil characteristics. These include the Northern Zone, which is suitable for fruity whites and young reds, at a height from 600 to 700m; the Eastern Zone, with a height ranging from 600 to 700m, and the most productive zone in the province; the Uco Valley, a zone of colder weather and higher altitudes (between 800 and 1,400m over sea level); San Rafael, with heights ranging from 450 to 800m; and the High Zone of the Mendoza River, with heights ranging from 800 to 1,100m over sea level and various microclimates, this is the zone where almost all noble varieties have easily become adapted. It is a region that is remarkably well-suited to vine culture, protected from the Pacific’s cooling influence by the Andes and enjoying a long summer of cool nights and warm days, with a dry summer climate but plenty of water available from the region’s rivers. Malbec in particular is outstanding from this area, and it has clearly emerged as the star, the darling of both consumers and critics.Mendoza Wines of MendozaLujan de Cuyo Luján de Cuyo (Municipalidad de Luján de Cuyo)
Map on weinlagen-info |
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