This plump, ripe Malbec is aggressive and jumpy on the nose, but the flavors of blackberries and chocolate are pure and positively represent what Argentina can do with value-priced Malbec. If you’re not expecting miracles, this thick, textured wine may just win you over.
— M.S.
(5/1/2008)
Soft, rich and full-bodied, but still well balanced and not flabby. If that sounds like good Malbec, then you’re going to be happy with this dark, easygoing chunkster. Slightly bitter on the finish, but like coffee more than anything unpleasant.
— M.S.
(11/1/2008)
Slightly rich on the nose, with aromas of baked black plum, campfire and alcohol. The palate is flush yet a touch acidic; but there’s enough body and quality fruit to support the acids, resulting in zingy but attractive berry and cassis flavors. Finishes with toast and spice. Juicy, forward and nice.
— M.S.
(11/1/2008)
Generic black-fruit aromas are bolstered by chocolate and char, while the palate throws up extraripe cassis and blackberry flavors. The palate shows good acidity and ample body, and while the tannins come across hard on the finish, food will help it along.
— M.S.
(2/1/2008)
Meaty and rubbery, but that’s young Bonarda. This is a sound wine with dark berry flavors, raisin and pulsing acidity. Still, there’s modest roundness to the palate and length to the finish. Overall, it’s tasty, full and borderline raisiny. Drink now.
— M.S.
(2/1/2009)
More chunky than some in its class, with early berry flavors but not much backing that up. The wine has a little brett and rubber, and in the end it turns lean and tight. Fresh but too sharp and thin to raise the bar.
— M.S.
(8/1/2008)
An aromatic dose of vinegar and rhubarb tempers expectations, and on the palate there’s really nothing more than juicy, anonymous fruit and a hang-around finish. Adequate but no competition for a Mediterranean dry rosé.
— M.S.
(5/1/2008)
A nose highly suggestive of green olives leads to a palate defined by sharp plum and berry flavors and a salinic, grating finish. There isn’t much sweetness and character, hence it’s very limited.
— M.S.
(5/1/2008)