Malbec & blends

Overview

Malbec ripens mid-season but needs lots of heat to ripen fully, why the reliably sunny and warm conditions of southwest France and parts of Argentina are ideal. Malbec is known for making highly concentrated deeply coloured and densely black fruited red wines, with a firm and imposing structure and velvety, supple texture.

Cahors is Malbec’s “original” home, where it is often called ‘Cot’ and must make up minimum 70% of the blend, accompanied by Merlot and Tannat. Cahors’ limestone soil is where Malbec reaches is darkest and most tannic expression. Historically and still to some extend today, Malbec plays a small part in other areas of south-west France including Bordeaux and Bergerac. By far the most planted grape variety in Argentina, Malbec is here mostly made as a varietal wine, and is thought to reach its finest expressions in especially Mendoza’s high elevation vineyards, but also in northern region Salta, which is famous for some of highest vineyards in the world at 3,000 metres.

Typical Blends and Winemaking 

In Argentina, Malbec is mostly made as a varietal wine, whereas in Cahors it always leads the red-wine blend with around 70%, and in other parts of southwest France will serve as an accessory component of Bordeaux style blends. A medium to long post fermentation maceration is not uncommon to develop tannin and fruit richness. Concrete is a popular vessel material for especially fermentation, to preserve purity, and to a lesser extend maturation, for which varying degrees of new or used mostly French oak barrels are popular.

• Malbec (100%)
• Malbec-Cabernet Sauvignon
• Malbec-Cabernet Franc

Typical aromas and flavours

Blackberry, red plum, vanilla, sweet tobacco, cocoa.

Food matching

Malbec’s deep full-bodied style goes well with structured and rich meats such as beef, venison, some preparations of lamb and game, but also barbecue, sausages, pie, braised meats, roast, cassoulet, and pies.

Cheese boards, but avoiding the lightest creamy goat milk styles, is a very good pairing as well, as is dark chocolate in sauces but also on its own as an after-dinner treat.