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 Vintage2010 Label 1 of 20 
(NOTE: Label borrowed from 2009 vintage.)
ProducerPure Love Wines (web)
DesignationLayer Cake One Hundred Percent Pure
UPC Code(s)896599002033

Drinking Windows and Values
Drinking window: Drink between 2012 and 2014 (based on 4 user opinions)

Community Tasting History

Community Tasting Notes (average 86.2 pts. and median of 88 pts. in 99 notes) - hiding notes with no text

 Tasted by RobertVitello on 9/17/2014 & rated 89 points: Less dry (though not as sweet as cake), there is a lot of delicate fruit here. Better with white meats than with seafood or pasta. Can hold its own when paired with grilled beef. (1015 views)
 Tasted by YWG Wine Guy on 8/12/2014 & rated 86 points: Well a couple of years on since last note. Surprisingly holding well, similar and still starts off a little frizz ante for at least 30 mins. After decant - smooth and round with lots of dark chocolate berry fruit with a little mocha mixed in the finish. A little to much fruit still for me. Pricey again here in CAN. Enjoyed trailing this over time, along with the 2011 tonight which is fairly similar, but more refined. Will look for latest vintage and give it a go. (1059 views)
 Tasted by Anonymous on 3/8/2014 & rated 78 points: Overly ripe with not enough acidity or tannins to balance it out. (1512 views)
 Tasted by RobertVitello on 2/19/2014 & rated 89 points: Still giving a very big flavor for a small price. (1547 views)
 Tasted by Syrogr on 12/26/2013 & rated 88 points: Dark purple, heavy ripe plum, a bit murky, deep and abundant. (1736 views)
 Tasted by RobertVitello on 11/17/2013 & rated 89 points: This is a simple, but very enjoyable wine. It was the perfect accompaniment to heavily seasoned hamburgers on fresh-out-of-the-oven rolls. Deep purple. Not complex, but quite flavorful, even a tad on the sweet side. (1034 views)
 Tasted by crispino on 6/7/2013 & rated 88 points: Quite nice, particularly on an unseasonably cool and rainy evening. Pours an almost opaque, tooth-staining purple. Aromas of plummy fruit, a whiff of alcohol. The taste is all smoothness, rich plums, dark berries. A solid mouthful but no strong tannin presence. Medium, nice finish. Nice value! (1610 views)
 Tasted by tandc on 4/14/2013 & rated 86 points: Was a good wine with curry, fruity with nice color (1337 views)
 Tasted by bianca15 on 12/25/2012 & rated 88 points: A nice Malbec. Not great or complex but smooth and good flavor. (1908 views)
 Tasted by krenshaw on 12/24/2012 & rated 88 points: big and fruity up front, dry and musky aftertaste.. wonderful wine for the price. (1709 views)
 Tasted by tlexvold on 12/21/2012 & rated 89 points: nice red color, cherry aroma, a little strong out of the bottle...use a glass (1674 views)
 Tasted by It's Wine Time on 11/20/2012 & rated 85 points: Full bodied fruit (cherries) forward, medium tannins. (1439 views)
 Tasted by Altonplace on 8/15/2012 & rated 89 points: Pleasant surprise. Fruity, well balanced for a young, inexpensive wine. Had w spicy meal, which I would avoid in the future as it made the malbec too sweet. Smooth, earthy -- grab it at $15 or under. (1976 views)
 Tasted by Vfirth@shaw.ca on 6/16/2012 & rated 85 points: Black fruit. Silky cocoa, cream with hints of blackberry, cherry and ripe plum.
Pair with Aged cheddar and smoked Gouda
Banville & Jones (1721 views)
 Tasted by larsf on 5/25/2012 & rated 89 points: Nice flavor. Tasted cherries and strawberries. Deep color. Would buy again. (1788 views)
 Tasted by Anonymous on 3/31/2012 & rated 90 points: deep cherry red, Red fruit; cherries, raspberries. Medium body and finish. From earlier comments, seems like opinion is sharply divided on this one. I liked it a lot. Nice fruit and mouthfeel. Paired really well with porterhouse steak. (2040 views)
 Tasted by Jasonweldon on 3/30/2012 & rated 76 points: Fruit bomb in a bad way. (1896 views)
 Tasted by jtt300 on 3/25/2012 & rated 87 points: Nice fruit bomb (1834 views)
 Tasted by RobertVitello on 3/18/2012 & rated 90 points: Fruit-forward, a tad sweet, layered flavors and, yes, 100 percent pure love, as it says on the bottle. (1847 views)
 Tasted by CosmicDude on 3/16/2012 & rated 70 points: Very disappointed. Nothing going on here. As Monty Python said, "this is not a wine for drinking, this is a wine for laying down and avoiding" (1867 views)
 Tasted by YWG Wine Guy on 2/16/2012 & rated 86 points: Not as bad as i was expectiing - re: fruit bomb...pricey @25 CAN. Young i think and have 1 bottle on shelf for 2014+. Nose has dark fruit. Palate is fruit forward, dark and has nice hit of acid and medium tannin. Lots of fruit. Was slightly fizzy when first opened, and needs 30 mins+ air time. Some complexity on finish, but fairly one dimensional. Not for the discerning crowd. (2009 views)
 Tasted by Winetex on 1/28/2012 & rated 80 points: A sweet fruit bomb. Not swill but barely drinkable. Wouldn't buy again even under $15. (2166 views)
 Tasted by Ombibulous on 1/27/2012 & rated 84 points: This wine paired nicely with Beef tenderloin. Fruity enough for the relatively low price. Nothing to write home about though. I probably wouldn't buy it again. Worth a try, in direct comparison to the Layer Cake brand Shiraz from South Australia. In which comparison, this Malbec shone, though not brightly. High good. (2109 views)
 Tasted by TheQuietMan on 1/13/2012 & rated 88 points: Loved it, I would buy this wine again. (2264 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

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Pure Love Wines

Producer website. Even though the label is stamped "Pure Love Wines", the producer is listed as "One Tru Vine". Ultimately, this is a project of Jayson Woodbridge, of Hundred Acre fame, producing a set of global wines using different locales and different winemakers. The 2007 Napa Cab is made by Phillipe Melka. See press release here.


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.


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.


Wines of Mendoza

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