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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 135 notes) - hiding notes with no text | | | Tasted by df1962 on 6/5/2016 & rated 90 points: PnD cork came out fully intact unlike the 2006 the other night. Dark purple almost black with dark plum to clear rim. Brambly plum sage and earth on the nose. Medium weigh with velvety tannins. Black and red fruits on the nose. Fresh finish. Lacks the depth and complexity of the 2006.
Shows more integration depth and complexity on day 2 still fresh but has lost some sharp edges. +1pt. (3053 views) | | | Tasted by Matt21 on 5/14/2016 & rated 89 points: Very nice bottle, but could possibly be past it's prime. Enjoyed over 3 hours and progressively got better and better, but never really hit a high. (3437 views) | | | Tasted by wicozani on 4/25/2016 & rated 92 points: Opened one hour before pairing with Brazilian styled boneless spareribs. A dark, opaque ruby in the glass extending out to thinning edges without tawniness, the bewitching nose features deep blackberry, dark cherry, dark plum and sandalwood. Very good intensity and concentration, tannins mostly resolved, but acidity still present. Probably at peak now and will hold for a year or so. Beautiful wine from the world's highest altitude vineyard from the veritable Hess Collection! Will be on the lookout for more! (3072 views) | | | Tasted by dissler on 12/26/2015 & rated 90 points: Great subtle nose, multidimensional and well balanced. in the palate good but doesnt hold up to the nose. Dont get me wrong, it is a good wine but too expensive. I prefer zapata catena. (3426 views) | | | Tasted by rustyRudy on 12/5/2014 & rated 88 points: Dark fruit and spice. Well done. Nice depth of flavors. (4453 views) | | | Tasted by ABM on 6/13/2014 & rated 90 points: Cork was partially dried out but didn't seem to affect the wine. It is one of my favorite AR Malbecs! (2527 views) | | | Tasted by awineo on 10/10/2013 & rated 89 points: Decent Malbec for the price. (3531 views) | | | Tasted by millesime66 on 9/27/2013 & rated 90 points: Excellent Malbec qui a bien vieilli, tout en restant sur le fruit et agréable à boire à table malgré ses 15,5% d'alcool! Un peu cher (25$) tout de même à la SAQ (3414 views) | | | Tasted by awineo on 9/20/2013 & rated 90 points: A reasonably priced Malbec Drinker. A little bigger than the ones in the $10 range. (3504 views) | | | Tasted by wicozani on 9/5/2013 & rated 91 points: Wow, this is holding up superb! A dark purple in the glass, the nose features blue/blackberries, baking and oak spices, and roasted meat. Initially tightly structured, medium+ bodied, with good intensity and concentration and a cinnamon-tinged finish. Excellent acidity and this did progressively open up beautifully over an hour. Love what they've done here! (2701 views) | | | Tasted by Uncle John on 8/22/2013 & rated 90 points: Dark lush fruit with nice acidity and a 30 second finish. Best after an hour in the glass. (2178 views) | | | Tasted by capacious on 7/26/2013 & rated 86 points: A decent wine but I'm learning We are not loving the current approach to Malbec and I will not replace them with more malbecs. For me again too "juicy" (1310 views) | | | Tasted by cweiss on 5/9/2013: Dark, thick, ripe. A little chocolate. A bit vegetal at the same time. Tomato?
Not a favorite. (1565 views) | | | Tasted by Barry Notes on 5/6/2013 & rated 87 points: PnP w/2 hour decant. Clear, dark purple color. A decent, crowd pleasing Malbec but nothing more. Med body/finish, fairly clean, slight harshness but nothing really off. Good value, $12. (1762 views) | | | Tasted by DaddyNeedsPow on 4/25/2013 & rated 88 points: Has rounded out nicely in the two years since last tasted. (1425 views) | | | Tasted by Fuzzy Squash on 4/1/2013 & rated 90 points: Drank over steak dinner at Jennifer and Bryan's. (876 views) | | | Tasted by The Kokopelli on 2/5/2013 & rated 90 points: Deep, inky purple with a medium plus body. The Colome Malbec Estate has an exotic nose of blackberry, cedar, spicebox, lavender and smoke. Highly extracted, but not cloying,a brambly texture, with tastes of plum, blackberry and plenty of spice. There is a firm backbone of cedar lurking behind everything else. The finish is pleasantly long with lots of cedar and spice and the fruit taking a supporting role as the finish does a slow fade away. (1881 views) | | | Tasted by DennisL on 1/24/2013 & rated 89 points: Wonderful cherry nose when first opened. Malbec dominates at first tasting but the Cab comes through when drunk with food. Cherry, prune and spice notes (1913 views) | | | Tasted by UpfromtheCellar on 12/13/2012 & rated 87 points: Savory, earthy, slight hint of raisined fruit on the nose. Still inky black, on the palate there is more meaty,savory, earth notes mingled with dark background fruits. Unfortunately, it's all upfront and mid palate. No depth, short finish. Smooth, just a hint of juicy.
Due to short finish and lack of real dvelopment, ultimately, this is not a very satisfying wine. 15% alcohol not noticeable.
Tasted opened bottle a week later. Actually much better. Hmmmm, not sure what this says about this wine..... or me for that mater! Lol,lol. (1991 views) | | | Tasted by caeleric on 10/12/2012: pnp, consumed over 7 hours. big, robust nose of raspberry ganache, baking spice, vanilla cream, and some earth. this is very well integrated right now. the wine was mouthcoating, but not overly tannic. big fruit in the mouth that leaned toward "black" rather than "red." the finish was pretty long, and very tasty with lots of deep red and black fruit flavors and plenty of secondary nuances. this wine will last a long time, but i'm glad i drank it when i did. for $25, this was outstanding. if scoring, 91-93. (2333 views) | | | Tasted by Ken zeitler on 9/1/2012 & rated 92 points: Smooth. Was great with a beef tenderloin. A very fine example of a high class south American malbec (2298 views) | | | Tasted by Armando B on 9/1/2012 & rated 85 points: Big wine with significant extraction. Dark fruit with some spice and herbal notes. Not really my style. Fans of this type of wine will probably like it more than I did. (1949 views) | | | Tasted by MilesLP on 6/27/2012 & rated 90 points: dark, black fruit, fullbodied, balanced with good depth (2136 views) | | | Tasted by Jobu on 6/1/2012 & rated 91 points: Plum, fig, and blueberry. Pepper, spice, and cedar help balance out the juicy ripe fruit. Consistently good vintage to vintage. (1961 views) | | | Tasted by bzukaitis on 4/1/2012 & rated 88 points: A little hot, but full flavored and delicious. (3641 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, January/February 2010, IWC Issue #148
(Colome Malbec Estate Salta) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (10/7/2009)
(Colomé Malbec Calchaquíes Valley Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/30/2010)
(Bodega Colomé Malbec Estate) Opaque purple red violet color; deep plum, berry nose; deep plum, berry palate; medium finish 88 points |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and RJonWine.com. (manage subscription channels) |
| Bodega Colomé Producer website
Owner/U.S. Importer (Addt'l Info)
COLOME
They use an old Argentinian system that uses a spacing of 3x3mts and has the fruit wire attached at a height of 2mts. The advantage of this parral system is that it helps to prevent frost damage due to the high positioning of the fruit, and the heavy leaf coverage above the fruit that help to protect grapes from sun damage.
Colomé was farmed for thousands of years by native indios which were excellent stewards of the land. The winery is in “valles calchaquíes” and the primary foundation was in 1831, probably with Nicolás Severo de Esasmendi y Echalar (Spanish Govenor of Salta). Today, Colomé is propiety of Donald Hess and is very well knowed for the alcoholic and interesting wines that they make.Malbec 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollArgentina 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. |
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