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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2014 (based on 11 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.5 pts. and median of 88 pts. in 189 notes) - hiding notes with no text | | | Tasted by pandi on 3/16/2021 & rated 89 points: Found when cleaning out my cellar. STill really decent. Nice surprise (1064 views) | | | Tasted by ssekdad on 4/18/2020 & rated 89 points: Smooooth. No edges left. A tiny bit jammy when first opened but softened and quickly smoothed out. Good compliment to grilled bone-in ribeye steak. My wife who mostly only drinks NZ Sauvignon Blancs even enjoyed it. Held up well after all these years. (1143 views) | | | Tasted by redz on 1/12/2018 & rated 88 points: mellowing with age, smooth on palate, dark fruit (1978 views) | | | Tasted by dsilver on 1/29/2016 & rated 84 points: Better 2 days after opening, when floral notes emerged on nose
(5304 views) | | | Tasted by fmoehl@yahoo.com on 4/29/2015 & rated 88 points: Nice, but a bit heavy on vanilla (5977 views) | | | Tasted by kmicho on 4/5/2015 & rated 87 points: Liked my second bottle much more. Seems like a classic Malbec. Lots of minerality balanced with tart berries. Enjoyed this second bottle to the point I'll buy it again. Seemed like two different bottles. (5448 views) | | | Tasted by kmicho on 10/19/2014 & rated 86 points: A bit sharp and acidic, even after decanting. Tart cranberries dominate. After that, a little bit of vanilla and cedar, but not much of either. (6173 views) | | | Tasted by Caligrrl on 6/15/2014: Well balanced, very pleasant wine. Especially for the price point. Little to no tannins at this point. Worried it was too old, but it was surprisingly good. (6456 views) | | | Tasted by DTWOB on 12/20/2013 & rated 88 points: Solid everyday dinner wine. I get a lot of compliments from our drop in guests and family. (4425 views) | | | Tasted by DTWOB on 12/16/2013 & rated 88 points: Popped and poured. Paired well with a pan seared salmon/zucchini Caesar salad. Very approachable, fruit forward, new world style. Not much complexity or layers. Very mild tannins, medium length finish. Great value. (3769 views) | | | Tasted by Decanthor on 3/16/2013 & rated 90 points: My last bottle and still drinking very well. Such a well-made wine for this price, with excellent dark fruits and a hint of pepper/spice on the palate. Let it breathe for at least 20 - 30 minutes so that the fruit can fully come out. Tonight, it actually sat in one glass for about 1.5 hours and was still delicious. Pairs very well with grilled skirt steaks. (6037 views) | | | Tasted by marcellevi on 11/20/2012 & rated 89 points: Nice Malbec year after year. Mouth has a nice grip. Ripe red fruits, aromatic. Decent finish. You can't beat the price, either. (6551 views) | | | Tasted by Kiltedtaz on 10/9/2012 & rated 80 points: This is a pretty good Malbec, it could last 2-3 years still. A bit tannic for me. Needs to mellow. (6120 views) | | | Tasted by mikevince on 8/20/2012 & rated 88 points: Black licorice and some tobacco. Pretty smooth with some aeration. Costco special, and one I will go back for. $10 makes it a great every day drinker. (6036 views) | | | Tasted by wtianseter on 8/7/2012 & rated 87 points: Nice deep dark Malbec. Nose of dust and dark berries. A bit of initial bite that mellowed quickly the flavors were full and fruity, with raspberry blue berry, and a bit of mocha. Enjoyed with a variety of Tapas and this wine did not overwhelm the lighter dishes (6045 views) | | | Tasted by Bam_Man on 6/22/2012 & rated 89 points: Consistent with previous note. A very nice crowd-pleaser of a Malbec. Medium-to-full-bodied with an attractive nose, plush mouthfeel and complex finish. Lots of plum and vanilla character, but doesn't go over-the-top. At around $12, what's not to like?
50+5+11+15+8=89 (4395 views) | | | Tasted by Scott&LisaKellogg on 6/13/2012: Very deep purple, plum and dark fruit intense full flavor. Very good Malbec from Mendoza. Had with blue cheese crusted filet mignon and white truffle redskins. (3517 views) | | | Tasted by vinodolphin on 5/27/2012 & rated 90 points: I didn't have much time for this one so I aggressively splashed it into the glass and gave it 15 Minutes. Surprisingly nice with a blackened salmon. (3194 views) | | | Tasted by merryberry on 5/16/2012 & rated 88 points: Clear dark red. Chocolate raspberry and oak nose. Light to medium bodied, good red fruit, spices, tobacco, sweet tannins, good acid, cedar, and a slightly tangy medium finish. Easy to like, especially on day 2. (3333 views) | | | Tasted by Bam_Man on 4/26/2012 & rated 89 points: Loads of violets, plums and pepper on the nose. Full-bodied, this has a lush, velvety mouthfeel and is very nicely balanced. A good amount of oak, but plenty of ripe, juicy fruit and just enough acidity to go with it. The long finish is surprisingly complex and contains notes of vanilla and spice along with a pleasant minerality. Reminds me of the 2009 Palacios Petalos Bierzo. About as good as it gets for a $12 Argentinian Malbec.
50+5+11+15+8=89 (3687 views) | | | Tasted by Nyindallas on 4/25/2012 & rated 89 points: Violet tinged dark garnet color. Big nose opens with licorice, cassis and sweet black cherry. No mistaken this is New World. Just enough tannin to keep it interesting. Spicy cherries and cassis flavors. At this point not very complex. Will, decanter, let it breath and revisit. Wonderful interplay of tannin with lush red fruit. Some vanilla and fresh berries in the finish. Great value. (3543 views) | | | Tasted by Alpos on 3/10/2012 & rated 88 points: I have a hard time finding red wines I enjoy, but this is one I love to drink. Nice round, soft, velvety tannins, and a delicious mix between some ripe red fruits and jammy red fruits. Just enough spice, and just enough acid. Great to drink by itself. (4150 views) | | | Tasted by JoshA on 2/29/2012 & rated 90 points: Ripe, dark berry fruit draped over a smooth tannic structure. (4252 views) | | | Tasted by Alain Harvey on 2/19/2012 & rated 87 points: Intense violet color; plums, black cherries, licorice and dried herbs aromas in the nose. Sweet, round and ample in the mouth, with a lingering finish. Drink now-2014. (4576 views) | | | Tasted by shank on 1/23/2012 & rated 86 points: Good structure but somewhat subtle. (4687 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Doña Paula Producer website
Doña Paula was founded in 1997 by the respected South American entrepreneur, Ricardo Claro. The backing of this important enterprise allows Donã Paula to establish itself as a well financed, innovative winery seeking to produce world class wines. the vineyards that were purchased by Mr. Claro are planted with 30 year old, low yielding, top quality vines. The style, quality and value ae directly focused on export markets. Great quality is offered at very reasonable prices.
Winemaking is handled by the highly motivated, educated and experienced Stefano Gandolini and Matias Michelini.
Doña Paula enjoys new, state-of-the-art technology, with over 1 million liters of capacity in 100% stainless steel tanks, and French and American oak barrels.
Doña Paula owns 1878 acres of vineyards in the Lujan de Cuyo and Tupungato regions of Mendoza, at 3200 to 3400 feet of elevation. The Lujan de Cuyo vineyards are adjacent to the Andes Mountains and are thought by some to be among the most beautiful in the world. Tupungato is among the highest altitude terroirs of the most renowned of all wine growing regions of Argentina. These districts of Mendoza are producing intense yet elegant aromas and flavors. Vineyard management at Doña Paula emphasizes maximizing the best varietal characteristics, with extensive care taken to achieve perfect ripeness while maintaining balance and freshness. Grapes are all hand picked.Malbec 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollArgentina 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 MendozaLujan de Cuyo Luján de Cuyo (Municipalidad de Luján de Cuyo)
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