External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2015 (based on 20 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.2 pts. and median of 88 pts. in 6 notes) - hiding notes with no text | | | Tasted by grdnbrrtt on 1/31/2013 & rated 87 points: Dark fruit and pepper for steak, lamb chops, or cheeses. (1796 views) | | | Tasted by grdnbrrtt on 9/20/2012 & rated 88 points: Dark fruit and berry flavors with moderate tannins. Might be a bit tight still. (1946 views) | | | Tasted by rjonwine@gmail.com on 9/26/2011 & rated 91 points: San Francisco International Wine Competition Tasting - Double Gold Winners (25 Lusk Street, San Francisco, California): Very dark ruby color; wild berry, baked raspberry, violet nose; tasty, tight, tart berry, violet palate with near medium acidity; needs 2 years; medium-plus finish 91+ points (1849 views) | | | Tasted by rjonwine@gmail.com on 9/17/2011 & rated 90 points: Very dark ruby color; violet, red berry nose; violet, red berry, spicy plum palate; medium-plus finish 90+ points (615 views) | | | Tasted by grdnbrrtt on 7/17/2011 & rated 88 points: Winery Tasting: Can't find the aroma, but the dark plum-berry flavors and smooth tannins promise a good meal. (2170 views) | | | Tasted by grdnbrrtt on 4/17/2011 & rated 85 points: Winery Pre-release Tasting: Early. Fruity but not yet balanced perhaps. (2144 views) |
| By Richard Jennings
RJonWine.com (9/26/2011)
(Martin Ranch Winery Malbec Thérèse Vineyards Dos Ninas Vineyards) Very dark ruby color; wild berry, baked raspberry, violet nose; tasty, tight, tart berry, violet palate with near medium acidity; needs 2 years; medium-plus finish 91+ points 91 points | By Richard Jennings
RJonWine.com (9/17/2011)
(Martin Ranch Winery Malbec Thérèse Vineyards Dos Ninas Vineyards) Very dark ruby color; violet, red berry nose; violet, red berry, spicy plum palate; medium-plus finish 90+ points 90 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Martin Ranch Winery 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.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
|
