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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2014 (based on 58 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 83.6 pts. and median of 84 pts. in 40 notes) - hiding notes with no text | | | Tasted by daver852 on 1/30/2016 & rated 87 points: Actually thought this was quite nice. There's a lot of really bad Malbec out there; this was pleasant drinking. This wine shows very nice dark color, and a faint, spicy nose. Lots of dark fruit, but not overly fruity or jammy at all. Tannins still fairly assertive. Fairly substantial wine, with enough structure and balance to mask the hefty 14% ABV, Not hot all. Especially nice on the finish, which is moderately long. Wine has a fair degree of acidity and nice balance, but lacks complexity. Should be noted that this did not show well upon opening, and took about two hours to come into its own. Still tastes like a young wine, and may have another three or four years left in it. (2941 views) | | | Tasted by espesq on 3/27/2015 & rated 89 points: This wine is coming into its own. Descriptions of others are accurate. Acidity is softening as it ages. (3421 views) | | | Tasted by UpfromtheCellar on 3/9/2014 & rated 85 points: Every so often I get the urge to do another "Andean" and off I go (mostly to Argentina but occasionally Chile).
At least in my defense this time: I avoided the extra thick Llama bottles and instead got one with "Our label features an artist's rendition of the unique architecture of our winery, built with hand-stacked stones from the Andes mountains." Actually the property is owned by the Spanish black cava megastars of Codorniu fame and was initially received very positively.
However, st 5 years this entry level Malbec was fairly neutral. Good color but the taste was simple, fruity, very straightforward, with only vague hints of leather, tar or anything else resembling 'interesting".
This winery makes so many different cuvees (good, better, even a little more better, still betterer, nice, almost our best and best) that I can only imagine what ends up in this version..... Oh well, not every one can be a Perrin Family. (4289 views) | | | Tasted by rebelvines on 7/30/2013 & rated 88 points: Started fruity and finished dusty. (4815 views) | | | Tasted by ChipGreen on 1/6/2013 & rated 90 points: Plums and other dark fruits abound in this plush, multi-layered Malbec which is drinking wonderfully right now. Delicious! (5650 views) | | | Tasted by majjaz on 12/1/2012 & rated 78 points: Low aroma despite the high alcohol, 14%. Medium finish and tannins, a little tart. Paired well with pizza. (3074 views) | | | Tasted by Dclarkabal on 6/27/2012 & rated 85 points: Smooth, plum and blackberry (3129 views) | | | Tasted by tbailey540 on 4/22/2012 & rated 84 points: Heavy tannins and acid light on fruit not like the past (2564 views) | | | Tasted by whoosey on 12/3/2011 & rated 90 points: Quite good (2992 views) | | | Tasted by Buick455 on 11/14/2011 & rated 84 points: Same as previos note. Nice Malbec. (2356 views) | | | Tasted by Ajplay3 on 10/11/2011 & rated 90 points: Deep coloration; strong characteristics. I really enjoyed it. (2469 views) | | | Tasted by sniffy on 8/30/2011 & rated 86 points: initial taste - hot, burn, thought i should open something else instead.
5 hours later, not-decanted but just uncorked - really mellowed out, but the heat is still there. much more enjoyable and drinking like a 88/89. (2456 views) | | | Tasted by rjonwine@gmail.com on 7/21/2011 & rated 83 points: 2011 Wine Bloggers Conference International Tasting (Omni Hotel, Charlottesville, Virginia): Dark ruby color; focused, ripe plum, oak, baked plum nose; surprisingly light bodied, red plum, vanilla, apricot palate; medium finish (2859 views) | | | Tasted by Caroline.hayes on 7/8/2011 & rated 80 points: Acidic smell and taste (2602 views) | | | Tasted by Buick455 on 6/26/2011 & rated 84 points: Simple, easy drinking. A bit to much alcohol. (2663 views) | | | Tasted by RogerO on 5/28/2011 & rated 86 points: Decent bottle of Malbec. Good fruit, a little skimpy on the finish but nothing unpleasent about it at all. Good every day drinker. (2749 views) | | | Tasted by Ben Christiansen on 5/11/2011: On the spice side, with structure showing. Not in a bad way. Works at $9.99. Doesn't quite work at $12. (2748 views) | | | Tasted by jamesgremillion on 3/18/2011 & rated 60 points: The only reason to drink this wine is to get the alcohol! High tannins mask some cherry flavors that don't come through without a lot of time in your mouth. Could be a wine to consume with sweet spareribs to take advantage of the tannins but I know better choices. I got this from American Cellars Wine Club and it is one of the poorest selections I ever received from them.
Other than that, if you want alcohol in your system, go for Everclear... it's cheaper and tastes better. (2873 views) | | | Tasted by wcf1946 on 2/28/2011 & rated 82 points: Drank over two days. Slightly better the second day. A simple, everyday drinking Malbec. Good value at $9.50, but not a memorable Malbec.
Pleasant taste, but flavors break up over the palate. No finish. (2994 views) | | | Tasted by Ben Christiansen on 11/18/2010: I just belched up a bunch of Thai basil. Didn't help the Malbec. Shows a bit green on the aftertaste. Chunky with big fruit in the mid palate, doesn't really show Malbec to me. Fine at $10. (3093 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Bodega Septima Producer website
BODEGA SEPTIMA
In December 1999, the Codorníu Group realised its historic wish to be present in Argentina, with the purchase of 306 hectares of vineyards in the department of Luján de Cuyo, in the province of Mendoza. Septima currently has 100 hectares of vineyard located at 1,100 metres above sea level. The Septima vineyard is located on practically flat land, characterised by its scarcity of water and clearly continental climate. Like the rest of the wine cellars in the Codorníu Group, Septima has advanced oenological equipment for making its wine. To press the grapes, the cellar has a modern 100 Hl pneumatic press and the fermentation hall houses stainless steel tanks with a total capacity of 2.7 million litres. 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.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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