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| Drinking Windows and Values |
| Drinking window: Drink between 2008 and 2011 (based on 22 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 85.8 pts. and median of 86 pts. in 139 notes) - hiding notes with no text | | | Tasted by Pdsatc92 on 1/14/2020: A little past it’s prime. Had more of an alcohol taste than wine. (1920 views) | | | Tasted by Wine Poor on 7/3/2015 & rated 89 points: Deep garnet colour
Holding up nicely. (5911 views) | | | Tasted by ERx on 2/20/2015 & rated 89 points: Garnett to purple in color; slightly flinty, stone fruit... Bing cherry, somewhat jammy; a little bight, bright, but with a smooth finish. Delicious. (6050 views) | | | Tasted by Wine Poor on 1/12/2014 & rated 87 points: A good wine to have with food. (7935 views) | | | Tasted by Wine Poor on 1/6/2013 & rated 88 points: good (9882 views) | | | Tasted by Wine Poor on 9/24/2012 & rated 90 points: A nice combination of fruit and earthiness that makes this a good food wine. Drinking good still. (8811 views) | | | Tasted by AEROSMITH on 5/12/2012 & rated 85 points: very nice and clean malbec.taste like cedar and tobacco and mint.odd not bad just different (6583 views) | | | Tasted by Bob in NC on 10/25/2011 & rated 78 points: A lot better Malbecs at this price point; seems to be selling on their name and not quality. (6995 views) | | | Tasted by Wamrod on 8/9/2011 & rated 90 points: Deep dark ruby/purple core, narrow garnet meniscus.
Brambly blackberry on the nose, with black cherry, fresh plum, and just a hint of herbaceousness, vanilla, smoke.
Palate consistent with nose, along with medium, velvety but grippy tannins and commendable acid. Tannins are sweet, but not overripe, and I wonder if there may also be a little RS.
Impressive medium to long finish, with assist from light oak and juicy acid carrying the fruit along.
Not super complex, but much better than the average CT scores here led me to believe. No reason for me not to give this 90 points. (5876 views) | | | Tasted by colowino on 3/30/2011 & rated 87 points: Very good value. While not long lived it is still drinking well provided it has been well cellared. Cherry fruit, with some eucalyptus on the finish. (4844 views) | | | Tasted by leonardo_de_araujo on 1/22/2011 & rated 82 points: Dark red, however it is not clear... Sediments...cloudy
Pums and dark cherries on the nose. A more pronounced smell of fruits confites... Candied fruits
Oak plus candied fruits make up for a short length wine on the palate.
Flavourful but short and simple.
Still, for the price a nice option, but I would recommend catena malbec instead. (4796 views) | | | Tasted by Sourdough on 12/19/2010 & rated 90 points: Very smooth. Ligher than the Felino but elegant and very nice. (2398 views) | | | Tasted by tiagol88nc on 11/9/2010 & rated 76 points: Personally, I often look for the best "bang for the buck;" however, i was highly disappointed with this one! I feel I was victimized by an overly confident sales staff at a normally reliable wine retailer. This was self-proclaimed "THE Malbec". Well I can assure you that for $20 I can purchase a few bottles of cabernet, zinfandel, or pinot noir that would make this look like dish water. I was not impressed! The body was velvety that was indeed its best feature. The wine lacked ANY character and had an exceptionally subtle finish. I compared it to a $5 bottle of Merlot that I dislike as a whole. To say the least I did not expect to be so disappointed when I had heard nothing but good things from this wine. If this wine was priced at $9 for a magnum, I would still stick Barefoot or Glen Ellen anyday! Meanwhile, I'll stick to Napa Valley quality for over $20 at 750ml. (4591 views) | | | Tasted by ckilpatrick on 10/6/2010 & rated 84 points: Vanilla & oak. A bit sweet on the finish. (4673 views) | | | Tasted by cemancin on 9/26/2010: Vino con cuerpo, es para tomarlo con carnes, carnes de cacería . (4883 views) | | | Tasted by cortisj2 on 6/4/2010 & rated 90 points: Could go a little longer a bit tanic but over will develop into a nice wine. Good balance and Structure on the nose lots of cherries smoke and herbs with a kiss of oak. medium finish. (4779 views) | | | Tasted by Aleduc on 5/28/2010 & rated 82 points: Think I waited too long (5123 views) | | | Tasted by 3daywinereview.com on 4/30/2010 & rated 90 points: Good structure and the wine aromas are cherry, blackberries, smoke, and oak. Medium finish and a bit tannic right now but cellar a few years. Enjoyed with ribs. (4977 views) | | | Tasted by degrandcru on 4/8/2010 & rated 85 points: Not outstanding, but an easy drinking everyday wine. Much better on 2nd day, so needs time to open up. (4871 views) | | | Tasted by rath44 on 3/17/2010 & rated 85 points: acidic; had to breathe 30 minutes and opened up. Peppery smell (5282 views) | | | Tasted by msilver on 3/12/2010 & rated 88 points: the nose was leather and cedar, very nice, smooth without much decanting. Great bottle for the price (5322 views) | | | Tasted by RATER on 3/10/2010 & rated 75 points: Acidid grape juice!
One can find much better quality Argentinian Malbec at $10 price point. (5414 views) | | | Tasted by jikvig on 1/6/2010: Smell; Maybe a hint of pepper, dark berries and wood, not oak but some other kind of wood. Hard to tell...
Taste; Long aftertast, fruity and good tannins. Got some oak on the pallet as well.
Conclusion; For that price it´s an ok wine. A wine for simple meatdishes, and just for drinking. (5715 views) | | | Tasted by bjecjohnson on 12/20/2009 & rated 84 points: SMELL: Sour cherries and a hint of oak. Note all that pleasing on the nose.
TASTE: Smooth, but very short finish. Easy drinking wine, but not a lot of complexity to it. (5737 views) | | | Tasted by Simoncino on 11/6/2009 & rated 88 points: I agree with the previous poster on this one. This is a very good wine for the price. I was pleasantly surprised. (5540 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Szabo, MS
WineAlign (7/6/2009)
(Alamos Malbec, Mendoza red) Subscribe to see review text. | By David Lawrason
WineAlign (3/26/2009)
(Alamos Malbec, Mendoza red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2009, IWC Issue #142
(Bodega Catena Zapata Malbec Alamos Mendoza) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and Vinous. (manage subscription channels) |
| Alamos Producer WebsiteAlamos Malbec Alamos MalbecsMalbec Varietal character (Appellation America)
One of the traditional “Bordeaux varietals”, Malbec has characteristics that fall somewhere between Cabernet Sauvignon and Merlot. A midseason ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends. Malbec is a finicky vine whose fruit is prone to rot and mildew in the cool, damp coastal climate of Bordeaux. But ask a Bordelais grower why there’s no Malbec around, and you’ll more likely get a dismissive shrug and sniff than a viticultural analysis. It is known in much of France as Côt, and, in Cahors, also as Auxerrois. There are in fact hundreds of local synonyms, since Malbec at one time was widely planted all over the country. Sensitivity to frost and proclivity to shatter or coulure (a disease that results in premature fruit drop) is the primary reason that Malbec has become a decreasing factor in most of France. Although plantings in the Medoc have decreased by over twothirds since the mid-twentieth century, Malbec is now the dominant red varietal in the Cahors area. The Appellation Controlée regulations for Cahors require a minimum content of 70%. Malbec is also planted in Chile, and there’s relatively little and recent acreage in California and Australia. It is usually blended with other red varietals in these countries. But Malbec truly comes into its own in Argentina, where it is the major red varietal planted. Much of the Malbec vines there were transplanted from Europe prior to the outbreak of phylloxera and most is therefore ungrafted, on its own roots. Sadly, over the years the bug infested Argentina, too, and vineyards are being replanted on resistant rootstock. Happily, the vines thrive in the arid climate of the Mendoza region in the foothills of the Andes. Made in the context of this South American nation’s Spanish and Italian heritage, it produces a delicious wine that has almost nothing in common with Bordeaux except the color. Argentines often spell it “Malbeck” and make wines from it that are slightly similar in flavor to those made in Europe, but with softer, lusher structure, more like New World Merlot. Another difference is that where French examples are usually considered short-lived, Argentine Malbecs seem to age fairly well. Successful Argentine Malbec growers claim that, in order to develop full maturity and distinction, Malbec needs “hang time” even after sugar levels indicate ripeness. Otherwise, immature Malbec can be very “green” tasting, without its characteristic notes of plum and anise. Malbec in Argentina has come to be appreciated for a spicy white pepper characteristic, the aroma of violets, and sweet, jammy fruit. It is a seductive wine that is typically warm and generous in the mouth, with plenty of flesh, and very appealing when young. Almost always producing a ripe and fruity, even plummy wine, Malbec can take oak aging or show well without it; it’s juicy and quaffable when young but can benefit from aging, developing an intriguing complexity with time in the bottle. It can range in price from as little as $7 to more than $75. The true potential of Argentine Malbec, and indeed in the entire spectrum of Argentine wines, is demonstrated by the fact that many of the world’s most renowned winemakers have come to Argentina to make wine. Both the legendary California winemaker Paul Hobbs, and Michel Rolland of Bordeaux, one of the world’s most famous winemakers, have created very high-end Malbecs. It may be the Italian component in the country’s mixed Latin family tree that fosters the fact that Malbec is an exceptional companion with a broad range of food. Its well-balanced fruit-and-acid profile makes it a natural with rare beef (bear in mind that Argentina is cattle country), but it’s just as good with simple fare from burgers to fried chicken. With its natural balance, good pairings include: cajun cuisine, calzones, cannelloni with meat, poultry, vegetable couscous, steak creole, Greek cuisine, deviled eggs, hummus, Indian cuisine, leg of lamb, Mexican cuisine with meat, pâté, spinach soufflé, and hearty pasta. For cheeses, think of harder styles that are either waxed or oiled, such as Parmigiano Reggiano, Ricotta Salata, Romano, Asiago, Pont l’Eveque, Gruyere, Manchego, Cantal, Comte, old Gouda, old Cheddar, Baulderstone, Beaufort, Leicester, aged Chesire, Chevre Noir, Wensleydale, Tilsit, Iberico, Mahon, Roncal, and Mizithra.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 Mendoza |
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