External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2018 (based on 16 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 150 notes) - hiding notes with no text | | | Tasted by studleytrey on 4/26/2021 & rated 93 points: Cork broke but this bottle is ripping tonight! Having it with our neighbors who have a son named Luca. Fairly dense coloring with ruby edges. Killer nose of dark fruits, earth, earthy funk, graphite, and a great herbal component. Medium body and acid, medium (+) finish, and flavors of dark fruits, licorice, mineral, and herbs. Really enjoying this tonight. (1080 views) | | | Tasted by Fabio.Alp on 5/9/2020 & rated 87 points: Fábio e teté
Massa e carne do chef
Vinho apenas OK (1242 views) | | | Tasted by markcic on 10/21/2019 & rated 90 points: The last bottle of wine of the evening. Dark berries on the nose. The palate is berries, cassis, leather and a hint of spice. Finish was moderate to long. (1487 views) | | | Tasted by bluepeter2020@outlook.com on 1/14/2018 & rated 91 points: lots of very ripe blackberrry, some spice and subtle earth. full round mouth feel, subtle tannins, long finish. Drink now. (2076 views) | | | Tasted by wineismylife on 12/11/2017 & rated 91 points: WIML91
Tasted non blind. Opened and served immediately. Followed over about two hours.
Purple color in the glass, clear looking throughout. Nose of blueberry, smoke and plum. Flavors of berries, plums and a hint of cherries. Medium acidity, fully resolved tannin, medium to full bodied. Drink now. Do not hold. (2343 views) | | | Tasted by The Kokopelli on 5/20/2017 & rated 90 points: Deep ruby hue with a nose of blackberry and spicebox. Enticing aroma, leading to a smooth and polished mouth feel. Tastes of ripe blackberries, vanilla and a hint of tobacco. Good length on the finish fading away with a blanket of dark berry. (2358 views) | | | Tasted by wineismylife on 3/18/2017 & rated 92 points: WIML92
Tasted non blind. Opened and served immediately. Followed over about an hour.
Dark garnet to purple color in the glass, clear looking throughout. Nose of boysenberries, black berries and black cherries. Flavors of black berries, plums and loganberries. Medium acidity, medium tannin, full bodied. Drink over the next few years. Ready to go. (2470 views) | | | Tasted by cgrohman on 2/7/2017 & rated 94 points: Luscious fruit; perfect time to drink (2322 views) | | | Tasted by jnewman77 on 12/6/2015: This is a fairly well made wine, but tastes fairly generic to me. Cassis, vanilla, mocha, and a hint of espresso. Blind I probably would have guessed Napa cab. My opinion is that it doesn't seem to have any sense of place and seems basically to be made by the standard "recipe" of new oak, cold soak, and lots of dark fruit flavors. If I want a Napa cab I will drink one… (3104 views) | | | Tasted by steinbrl12 on 10/26/2015 & rated 89 points: good dark fruit depth and fullness. (3073 views) | | | Tasted by depdoc on 8/12/2015 & rated 90 points: This wine has improved markedly in the last two years. It has dark fruit and minimal tannins. (2785 views) | | | Tasted by Rarffa on 3/11/2015 & rated 91 points: Delicious. Rich blackberry and blueberry fruit with well-integrated tannins. (3084 views) | | | Tasted by WDSteers on 8/12/2014 & rated 89 points: not much nose, fruit forward dark berry fruit, little cocoa, tannic finish.
not sure how much this wine will evolve. (3595 views) | | | Tasted by falp on 12/22/2013 & rated 88 points: not ready yet - wait for 2 more years at least. Full of berries. (3346 views) | | | Tasted by Joegish on 6/4/2013 & rated 91 points: Pretty floral notes, deep ruby malbec. Typical malbec flavor profile with some acidity and depth to balance the fruit. Have a couple more bottles but wish I had a case. Very nice QPR play. 90 - 92. (4413 views) | | | Tasted by lumpyelbow on 4/20/2013: Really happy with this. Just the way I like Arg malbec. Maybe just a hair behind the Trapiche single vineyards? A warm burly wine, not too sweet but filled with fruit. A warm blanket. Solid finish that made this a hit with NY Strips. (4469 views) | | | Tasted by hoservin on 2/2/2013 & rated 90 points: Aerated with Vinturi and decanted for 2.5 hours. Nose of blackberry, currant, cocoa, vanilla and spice. Dark berries and soft tannins lead to a medium to long smooth finish. Medium to full bodied. Paired with Irish stout beef stew. (4815 views) | | | Tasted by awineo on 1/13/2013 & rated 91 points: I think this is a good malbec for the money.
It has solid fruit and tannins and a decent finish. (4260 views) | | | Tasted by awineo on 11/6/2012 & rated 89 points: Decent Malbec, but nothing really special. Expected a little more from Luca. (4116 views) | | | Tasted by vino_per_tutti on 10/29/2012 & rated 90 points: Another good experience: inky black color. Black fruit, leather, oak on the nose. Black fruit, spice and even a little black pepper on the palate. Tight initially; smooth, long finish. Great QPR. (2985 views) | | | Tasted by Gabriel & Priscila on 10/28/2012 & rated 93 points: Fanatastic wine. Red fruits nose ,very tasty with an amazing finish, balanced and we believe it will evolve more the years to come ! Ready to drink the moment we opened , but it got even better after . (1826 views) | | | Tasted by briquette on 10/18/2012 & rated 90 points: very nice finish for value wine. (2842 views) | | | Tasted by bullmrkt on 9/17/2012 & rated 90 points: Oak, coffee, chocolate and glue on the nose; juicy red and black fruits, spice, zingy acidity, tannins are there but fine; medium finish is fresh and balanced. One of the better malbecs ive had, not overly fruity or concentrated with nice acid as others have noted. (2820 views) | | | Tasted by awineo on 6/29/2012 & rated 90 points: Nice wine. I got a bunch of 1/2 bottles at a steal. Nice to have for times when you don't want a full bottle. This wine is holding up ok, but I think it needs to be drunk in the next couple years. (3212 views) | | | Tasted by TottenCellars on 5/6/2012: Nice red fruit on the nose but coloring is very dark. Dark purple core yet very aromatic and lively.
Not very tannic and is silky smooth. Went well with BBQ chicken and corn.
Would definitely seek out at the right price (3400 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Luca Producer websiteMalbec 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 MendozaValle de Uco On weinlagen-info |
|
