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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2013 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 83.1 pts. and median of 84 pts. in 59 notes) - hiding notes with no text | | | Tasted by LungDoc on 6/1/2013 & rated 86 points: Dark red color; Fruity aroma, predominant cherry on palate; medium finish with a slight bite at the end. A bit on the sweet side, but easy to drink table wine. More mellow on day two. (5317 views) | | | Tasted by aleksds on 4/18/2013 & rated 83 points: syrupy jam juice, but the wife likes it (5381 views) | | | Tasted by Mike Kopanski on 3/19/2013 & rated 86 points: Ten months later, I am more bullish on this wine. It is not layered or complex, but more time in bottle has settled down the oak and brought out some really nice maraschino cherry flavor. The fruit seems much more pure than I remembered. On the roof of the mouth after swishing around for a few seconds, there is even some Mt Morency tart cherry mashed with a little bit of sugar. The more I swallow, the more I like the flavor. (5452 views) | | | Tasted by Beaudreaux on 12/1/2012 & rated 88 points: Good hour to breathe. Opened up with a bit of vanilla and earthy. Taste the fruit too. Not exceptional, but for the price would drink again with a steak at home. (6268 views) | | | Tasted by zachberry on 7/3/2012 & rated 80 points: Awesome for the price! Perhaps too sweet, and otherwise too generic, but I really like this blend. Some acid, very mild tannins (but there). Not something to carefully evaluate and tear apart - just drink and enjoy instead. (3639 views) | | | Tasted by Mike Kopanski on 5/23/2012 & rated 84 points: They almost have something here. They attempted to boost the mid palate of the Malbec with some Syrah, and it actually works. They added some Bonarda, and got some really rich purple color. A very nice start, but they screwed up by leaving way too much residual sugar. The color is opaque. There is a lot of oak, probably not from a barrel on the nose with some super rich cherry, blackberry and blueberry. Big, rich, and sweet dark fruit is very smooth. Plenty of body, some of it from RS, but also some from concentrated quality fruit. The Syrah was a very good idea on the mid palate. Full malo lactic. Artificial oak. Sweet finish. Would love to try this wine totally dry. (3017 views) | | | Tasted by Caycock on 2/23/2012 & rated 85 points: Fruity and mellow after being open for an hour or so. Good wine for the price! (2520 views) | | | Tasted by toontune on 1/27/2012 & rated 80 points: juice (2555 views) | | | Tasted by Swest on 11/5/2011 & rated 79 points: Light apple blossom nose. Sweet and sour fermented apple is prominent. Velvety tannin. The label suggests pork and I couldn't agree more. This wine isnt just perfect for pork, it needs it. Now decanted for half hour and has finally opened to more berry notes. (3303 views) | | | Tasted by JWCalhoun on 10/30/2011 & rated 81 points: Nothing special, but pretty good for a store bought wine. (3452 views) | | | Tasted by drdebs on 10/9/2011 & rated 80 points: Plummy, herbal aromas are fairly reticent. Strangely sweet and sour palate. Smooth and glycerin in the mouth. Something not working together here. (3255 views) | | | Tasted by daver852 on 9/21/2011 & rated 86 points: When it was first opened, this wine was a little harsh and hot, but it came around after about an hour and a half. It certainly wasn't what I expected; as many others have commented, there's a definite sweetness here, especially on the finish. That being said, I thought this was a pretty good everyday type of wine. It's the sort of stuff you might serve to your friends who don't usually drink wine. The color is a medium red; the nose is very fruity, with aromas of black cherries and raspberries. Extremely fruity on the palate, without much acidity, which tends to exaggerate the sweetness; I don't think there's really a lot of residual sugar. It's not really cloying, just a bit to the off-dry side of the spectrum. I had this with a hamburger, and it went down well. Very inexpensive, and better than many wines in its class. Not for keeping! (3326 views) | | | Tasted by BabaPerson on 8/27/2011 & rated 74 points: Sweet: I would call it "off-dry" in my experience. I found this terribly off-putting. It has none of the qualities I would look for in a Bordeaux claret. At $7.99, I guess I shouldn't expect much. For someone looking for a sweetish quaff with limited acidity and limited tannins, I suppose there are worse drinks out there. Unfortunately I had higher hopes, since I've recently had some decent, inexpensive South American dry reds. Here in Michigan there are off-dry reds that some people like. This was probably cheaper. (3452 views) | | | Tasted by northgardener on 8/13/2011 & rated 70 points: Very high residual sugar. More of a rasened taste, a possible dessert wine. Not to my liking, since it brings back memories of Lancers with a bit more body. (3080 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Red Blend.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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