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2004
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2004 Cameron Hughes Malbec Lot 51 |
| Vintage | 2004 |  Label 1 of 2   | |
| Type | Red | ||
| Producer | Cameron Hughes (web) | ||
| Variety | Malbec | ||
| Designation | Lot 51 | ||
| Vineyard | n/a | ||
| Country | Argentina | ||
| Region | Mendoza | ||
| SubRegion | Maipú | ||
| Appellation | n/a | ||
| Options | Show variety and appellation | ||
| UPC Code | 858517000514 |
| Community Tasting History |
Community Tasting Notes (average 88.3 pts. and median of 88 pts. in 28 notes) | |
| Tasted by knops on 4/14/2010 & rated 87 points: (216 views) | |
| Tasted by knops on 4/5/2010 & rated 87 points: (241 views) | |
| Tasted by knops on 2/3/2010 & rated 87 points: (363 views) | |
| Tasted by knops on 12/22/2009 & rated 87 points: (435 views) | |
| Tasted by knops on 12/9/2009 & rated 89 points: (472 views) | |
| Tasted by knops on 11/16/2009 & rated 89 points: (558 views) | |
| Tasted by Drew Roy on 6/1/2009 & rated 89 points: Plum and blackberry notes. Smooth with a creamy finish. (945 views) | |
| Tasted by Drew Roy on 6/1/2009 & rated 87 points: Rich fruits with torrents of plum and blackberry. Smooth with a creamy finish. (955 views) | |
| Tasted by knops on 5/26/2009 & rated 88 points: nice, dark fruit. drinking nicely right now. (984 views) | |
| Tasted by billyg on 3/9/2009 & rated 89 points: Blueberry, floral spice on the nose. Blueberry, blackberry,a hint of vanilla.Plums and prunes on the mid-palate. More dark fruit with supple tannins on the finish. It paired well with smoked lamb. (1148 views) | |
| Tasted by Acohen on 1/5/2009 & rated 89 points: nice dark fruits with some spice and chocolate. Would stand up well to a steak and has a solid finish (1200 views) | |
| Tasted by Anonymous on 11/26/2008 & rated 87 points: (1059 views) | |
| Tasted by bahiadave on 11/11/2008: tasty (1278 views) | |
| Tasted by DesMarteau on 11/4/2008 & rated 89 points: Good...needs 30+ mins to open. (1201 views) | |
| Tasted by Anonymous on 10/27/2008 & rated 89 points: (1081 views) | |
| Tasted by Anonymous on 9/17/2008 & rated 86 points: (1069 views) | |
| Tasted by Cabfrancophile on 9/1/2008 & rated 91 points: As good as before, perhaps a more open nose with violets. (1318 views) | |
| Tasted by carmenem on 7/30/2008 & rated 92 points: nice spice. good value. (1306 views) | |
| Tasted by fast ralph on 7/14/2008 & rated 87 points: More or less ready to drink. I wasn't overly impressed but the wine was not tannic and pretty nice to drink now. (1359 views) | |
| Tasted by dharlow on 6/8/2008 & rated 89 points: (1300 views) | |
| Tasted by Cabfrancophile on 5/20/2008 & rated 91 points: Very subdued nose at first, but minerality and dark fruit emerged over time. Concentrated flavor with flavor distributed well from start to finish. Liquid velvet. Superbly balanced. The closed nose combined with overall balance suggests it might do well with further aging. (1329 views) | |
| Tasted by EaglesWin on 4/30/2008 & rated 87 points: (1495 views) | |
| Tasted by bahiadave on 3/11/2008: a bit "liquor" tasting (1941 views) | |
| Tasted by jfp on 1/21/2008 & rated 89 points: Relatively light red/purple, the nose is full of ripe berries, mostly strawberries, blueberries, and raspberries, underlined by moderate oak, old leather, and some funky earth. There's a sweetness to the aromas here, and I'm reminded of fruit tart pastries. On the palate, this is very soft and smooth and the berry aromas are well-balanced against oak, mild tannins, and moderate acidity. A very well-made wine and an excellent example of quality juice without overpowering intensity. As for the QPR, it almost goes without saying that this is an amazing value. 89-90. (1931 views) | |
| Tasted by Acohen on 12/19/2007 & rated 88 points: Nice dark fruit and nose. Opens up well and excellent value (2170 views) | |
| Only displaying the 25 most recent notes - click to see all notes for this wine... |
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| Producer website
About Red Wines 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 Argentine Malbec Producers |
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