Rated 90 – Offers up an inviting nose of cedar, spice box, lavender, earthy minerals, and black cherry. This sets the stage for a savory, ripe, layered offering that over-delivers in a big way. Drink this outstanding value over the next 3-4 years. Robert Parker.

Smells of raspberry and cherry with a nice hit of “Old World” stink. A blast of ripe fruit notes, cherries and black currants with a dash of pepper and toast that intensifies on the mid-palate. Sweet tannins on a long finish. This wine has both power and finesse and is a lot of wine for thirteen bucks. The Blue Collar Wine Guy

3.    2009 La Posta del Viñatero,   Malbec.       Angel Paulucci Vineyard,     Lujan de Cuyo,  Mendoza,  Argentina, APV: 13.1%  $ 14

Red, Dry, Full-Bodied, Fruity, Rich

Bottlerocket Index: 4,  Wine Advocate: 90 pts.

Sí. Malbec ama la carne. Pair with a generously marinated carne asada or a super-savory carne guisada. Warm yourself up and serve with a piquant chili con carne or a stewy carne adovada.

Eyes:  Ruby,   Nose:  Medium-High Intensity, developing, black fruits, coffee, mineral, cherry,  Mouth:  Medium-Full Bodied, dry, medium acidity, light tannin, moderate-high intensity, chocolate, blackberry, raspberry, medium-long finish

La Posta is the triadic partnership between longtime grape growers, a talented winemaker and an enthusiastic importer. In this case, the grower is Angel Paulucci, who planted these Malbec vines in 1970. The winemaker is Luis Reginato (Tikal, Catena) and the importer is Vine Connections, who have been a leading force in artisanal Argentine wines for over a decade.

Tasting Notes – This blend impresses you right from the start. Aromas of black cherries and loganberries are infused with mocha and spice hints that give up the secret for what’s about to come. Your first sip washes broadly across your palate like a flood of sweet, fresh fruit and the viscous mouthfeel keeps the flavors lingering for a while. The hints of baking spice and some oak keep the fruit flavors fresh and lively. This is a wine that you’ll want to stack up in your wine rack (or closet) for any occasion. Great all by itself or with all your favorite red wine foods like burgers, ribs, lamb chops, and even pizza. Blend: 60% Malbec, 20% Bonarda and 20% Syrah. Rated 90+

According to the Wine Advocate: Medium purple; loganberries, black cherry, spice box, some complexity, good balance, long.

4.    2008 Malbec Mendel.   Bodegas y Viniedos Mendel  y  Roberto de la Mota.  Finca Perdriel, Lujan de Cuyo, Mendoza,  Argentina.  APV:  13.9%,  $  27.

http://www.mendel.com.ar     COLOR: Vivacious violet red.
NOSE: Fresh and intense. Violets, cherries and plum aromas predominate. The liquorice is present, giving complexity. Very integrated with the fruit are the vanilla, toast and smoky notes which denote its 12 month passage through French oak barrels.
MOUTH: Wine of great kindness in the mouth. The mature and soft tannins give it vivacity in the mouth, but they are nonetheless round. Its acidity gives it freshness, assuring a good longevity and potential for bottle ageing. The aromas in the mouth are intense and persistent. In the mouth they express themselves as a long, harmonic elegant and smooth set.

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III.    Evaluación de Vinos por  Socios del Club

Hugo Benito

El dia 6/31/2012 tuvimos la degustacion 133 de nuestro querido Club.En esta ocacion  Jorge O. Rodriguez y Raul Sanguinetti presentaron vinos de la cepa Malbec. Se repartieron 25 formularios de evaluacion y se recibieron 18.Como es norma no se consideraron para los calculos los valores muy extremos en solitario.

Vino Numero 1- Crios Bodega Hijos de Susana Balbo Malbec-Rose -Alto Agrelo,Lujan de Cuyo,Mengoza -Argentina. Alcohol 14% Precio    Evaluaron este vino 16 personas entre 81 y 90 puntos con un promedio de 81.2. Hubo una concentracion (9 personas) entre 88 y 90 puntos con un promedio de 88.6  Comentarios:  Color amarillo palido,aroma a frutas blancas algo a ciruelas tambien, acidez y fruta bien balanceados, sabor agridulce,final mediano.

Vino Numero 2- Malbec La Flor 2010 – Bodegas Pulenta Wines-Alto Agrelo-Lujan de Cuyo-Mendoza -Argentina –  Alcohol  14.5% Precio .Degustaron este vino 18 personas entre 82 y 97 puntos con un promedio de 87.4 puntos.  Entre 85 y 90 puntos 13 personas le dieron un promedio similar.
Aqui los extremos se compensaron 87.3 .Comentarios:Color Rojo Granate,transparente,aroma a frutas rojas (se nota el alcohol)buen balance acidez ,fruta y taninos, algo de madera,final largo con presencia de taninos.

Vino Numero 3- La Posta del Vinatero-Malbec 2009 -Angel Pauluchi Vineyard
Lujan de Cuyo-Mendoza Argentina.Degustaron este vino 18 personas entre 82 y 95 puntos con un promedio de 89.1. Ente 87 y 91 puntos  13 personas le dieron exactamente el mismo promedio,en este caso los  los extremos se  compensaron :89.1 puntos.Color Rojo Granate intenso atractivo,aroma citrico y a frutas, muy buen balance,aterciopelado al paladar, algo de madera,taninos suaves , final largo y agradable.

Vino Numero 4- Bodegas y Viniedos Mendel-Roberto de la Mota 2008-Finca Perdriel-Lujan de Cuyo-Mendoza -Argentina- Alcohol 13.9%  Precio     .
Degustaron este vino 18 comensales entre 86 y 97 puntos con un promedio de 91.3 puntos.Diez pesonas entre 90 y 92 puntos le dieron un promedio de 90.8.  Comentarios:  Excelente color granate intenso, aromas a frutas bien equilibrados los taninos y la acidez,sabor mediano pero muy grato y y aterciopelado.Final medio alargo.

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IV.     VINOS MALBEC DE ARGENTINA

 Additional rich information on this topic click here →       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.
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.