Made from 100-year-old vines, this Malbec is gentle and pleasing. The nose has dry earth notes, and the flavor a slight spiciness. Dark berry compote with candied plum and burnt sugar, hints of cocoa, tobacco. Tinny tannins but a floral-read more-
The “Oro” is the reserve Malbec, and it’s a restrained version of the regular Malbec in the Gauchezco line. Here, there’s a very slight aroma of blackberry and leaf. Spicy, dark, cooked cherry on the palate, transitioning to milder dark-read more-
The “Oro” is the reserve Malbec, and it’s a restrained version of the regular Malbec in the Gauchezco line. Here, there’s a very slight aroma of blackberry and leaf. Spicy, dark, cooked cherry on the palate, transitioning to milder dark-read more-
A faint odor of green pepper wafts from the glass, giving a clear hint of the wine's origin. Flavors are true on the palate: blackcurrant, blackberry, coffee, and a bit of chocolate; however, tannins are dusty and harsh. Flavors are-read more-
Unless you are Rip Van Winkle, one of those Old Testament characters who lived for a few hundred years, or a really well made bottle of wine, it probably will not take a long time to reach some level of-read more-
Achaval-Ferrer is famed for producing extremely complex—and extremely expensive—Malbec, but their Quimera blend (made from malbec, merlot, cabernet sauvignon, cabernet franc and petit verdot from varying locations and in varying percentages) is a steal even at forty bucks. Quimera is-read more-
Golden with a greenish tinge, this Chardonnay has enough flavors of crème brûlée, vanilla, golden apples and apricot preserves—along with enough gorgeous, mouth filling complexity—to get Napa winemakers in a nervous sweat. It’s a steakhouse worthy Chardonnay, built for potatoes-read more-
Alamos Chardonnay, made by the high-volume division of the Catena family’s Argentinean wine empire, is pretty good at being what it’s supposed to be. It’s a tasty Chardonnay, with a varietally correct profile of citrus, toasted bread, and vanilla. It’s-read more-