Subdued on the nose and offering nice sweet berry aromas. This vintage of Mil Piedras is the best I’ve tried; it’s round and full-bodied, with slightly gritty tannins that food will tame. Tastes mostly of red berry and spice, with darker flavors of prune and chocolate on the finish.
— M.S.
(3/1/2012)
A touch of coconut and cream accents the dark-fruited bouquet, while the palate is less overtly oaky and more emphatic with its plum and berry flavors. No doubt this is a chewy, ripe, fruit-forward style. It’s not for aging nor contemplating; best to just drink it down with meats and pastas.
— M.S.
(12/1/2007)
Black cherry and a light floral perfume get this generic Cab going in the right direction. The palate is healthy but not heavy, while the flavors of red berries and currants are tasty but anonymous to the point that it’s hard to identify the wine as Cabernet Sauvignon. Still, it’s smooth, fruity and easy to drink.
— M.S.
(7/1/2010)
A bit burnt and toasty early, with mild blackberry aromas forming a good backdrop. The palate is soft and ripe, with textbook burly but lovable black-fruit flavors. Has some juiciness as a result of solid but balancing acidity. A much better wine than the previous vintage.
— M.S.
(2/1/2007)
Pretty well composed on the nose, with a core of blackberry. The palate runs narrow and grabby, but the generic sweet berry fruit is tasty, albeit ultrasimple. Snappy on the finish, with the gritty feel of cherry and grape skins. Good in a basic way.
— M.S.
(7/1/2010)
In the limited but challenged world of Argentinean Viognier, this one is pretty good. It’s a touch oily and pickled, but that’s a varietal trait and a reflection of warm terroir more than a fault. Flavors of citrus, pineapple and mango are solid, while the orange blossom character helps give it lift.
— M.S.
(2/1/2010)
Aromas of black fruit carry a light oak accent, and overall this is the type of Malbec that will earn more friends than detractors. Kind of hard and tannic in the mouth, with crisp black cherry and raspberry flavors. Clean but tough mouthfeel. Needs a burger or a slice of pizza to cut the tannins.
— M.S.
(2/1/2010)
This comes off sharp and fiery at first, with heady aromas. It feels forward, rubbery and tannic, with flavors of blackened plum and dark spice. Bitter chocolate is the most defined flavor on the fairly short finish.
— M.S.
(8/1/2012)