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2006 Conquista Malbec |
| Vintage | 2006 |  | |
| Type | Red | ||
| Producer | Conquista | ||
| Variety | Malbec | ||
| Designation | n/a | ||
| Vineyard | n/a | ||
| Country | Argentina | ||
| Region | Mendoza | ||
| SubRegion | San Rafael | ||
| Appellation | n/a | ||
| UPC Code | 084279974040 |
| Community Tasting History |
Community Tasting Notes (average 84.7 pts. and median of 84 pts. in 24 notes) | |
| Tasted by ldhaynesnc on 10/5/2009 & rated 84 points: (517 views) | |
| Tasted by Neerland on 7/9/2009 & rated 85 points: (876 views) | |
| Tasted by knuckledragger on 5/22/2009 & rated 86 points: (1042 views) | |
| Tasted by Anonymous on 5/17/2009 & rated 83 points: (1093 views) | |
| Tasted by Lessthanzero on 5/15/2009 & rated 88 points: Actually quite nice. Dark berries on the nose and palate. Smooth but with enough tannins to give structure. Had this as a P&P, but would probably have appreciated more with a little decant. (1160 views) | |
| Tasted by bin905 on 5/4/2009 & rated 88 points: Smooth and well-balanced. (1204 views) | |
| Tasted by Greginnd on 2/24/2009 & rated 84 points: (1291 views) | |
| Tasted by ldhaynesnc on 2/6/2009 & rated 84 points: (1295 views) | |
| Tasted by Tcormie on 12/5/2008 & rated 83 points: Good strong berry on the nose, a previous reviewer mentioned that decanting to allow it to open would probably help. I coundnt agree more as it is very young will give it a try. (1482 views) | |
| Tasted by pgm on 12/3/2008 & rated 86 points: Soft, plush blackberry. Nice table wine, but not remarkable. It would benefit from some structure. (1506 views) | |
| Tasted by ldhaynesnc on 12/3/2008 & rated 84 points: (1326 views) | |
| Tasted by ldhaynesnc on 11/27/2008 & rated 84 points: Nice malbec. Goog value. (1471 views) | |
| Tasted by jsums on 11/25/2008 & rated 84 points: Darker ruby color. Aromas of black cherry, raspberry, and bell pepper accented by smoky cedar and peppercorn. Lighter body on the palate. A juicy volley of bing cherry, raspberry, and even some strawberry are followed by dry earth, black tea, and a brush of brown sugar. Moderate dusty tannins. Pleasant acidity that holds through the finish. Fruity, light, and pleasant. Not glorious, but a solid value. (1472 views) | |
| Tasted by ldhaynesnc on 11/19/2008 & rated 85 points: Very young. Needs decanting for a couple of hours. Afterwards was quite nice. Good value. (1478 views) | |
| Tasted by AshmanE on 11/6/2008 & rated 84 points: Not too bad. It has the rich robust flavors of your usual Malbec. Pretty heavy and a bit tannic. Was very easy to drink after a night of decanting in the bottle with the cork out. Probably didn't need that much air, but it helped certainly. I found it to be robust and nice, but my wife didn't like it too much. She actually preferred the 2-buck Chuck Cabernet which I found almost undrinkable... (1480 views) | |
| Tasted by bin905 on 11/3/2008 & rated 87 points: (1304 views) | |
| Tasted by Currywm on 10/3/2008 & rated 90 points: maybe an 89.5, but light and really good. Too bad it isn't avalialble locally (1582 views) | |
| Tasted by cormyr on 9/30/2008 & rated 88 points: better on day 2 or 3. rustic nose. full of cherries, raspberries and caramel. nice long finish. (1528 views) | |
| Tasted by chrisbran on 9/14/2008: Good everyday drinking wine. Lots of massive dark fruits on the nose. Taste is simple and finish is not very complex, but for 6 bucks it is still very good. This is our second bottle we have purchased, and have enjoyed each bottle. (1541 views) | |
| Tasted by Winebof on 9/9/2008 & rated 78 points: Very average wine - poor compared to most Malbecs but very good compared to most other varietals at this price point. (1608 views) | |
| Tasted by arthomas on 8/10/2008 & rated 78 points: Very sharp and acidic the night it was opened. The next night it was a much improved wine. (1572 views) | |
| Tasted by markdrisc on 8/1/2008 & rated 88 points: (1377 views) | |
| Tasted by chrisbran on 5/24/2008 & rated 83 points: Very inky looking Malbec. Nose presented a bunch of blackberry and blueberry. Taste was a bit tannic at first but after about a 30 minutes of it being open, the wine got much better. This malbec was drank by it self held it own nicely. Very good wine for the price. (1696 views) | |
| Tasted by Bellissimo on 4/5/2008 & rated 84 points: (1446 views) |
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About red wine
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. Because if its balance and fruit, 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 and chicken, pâté, spinach soufflé, and 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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