Today I have a trio of Malbecs from Argentina on the tasting. In Argentina, Malbec is quickly becoming the signature red grape varietal of the country and is most often bottled by itself instead of being blended with Cabernet Sauvignon and Merlot as it is in France, where it is originally from.
The great thing about Malbec is that it is a great example that shows what a versatile and varied flavor profile a single kind of grape can yield. Each of these three Malbecs, while united by a similar basic taste, display variations on that theme that are very educational to the palate.
Altosur Malbec 2007
Of the three Malbecs the Altosur is the lightest and fruitiest and boasts the bright spiciness and soft tannins that will please the palate of a Zinfandel or Syrah/Shiraz drinker. Flavors of cherries, plums and light cloves create a round and balanced flavor profile ideal for barbeque.
Altos Las Hormigas Malbec 2008
(not 2007, but a 2008 picture I liked was not to be found)
The most immediate difference between the Altos Las Hormigas and the other wines in this Malbec tasting is the almost charcoal-like smokiness in the aroma. The fruit flavors are also darker and sharper dark cherries and ripe plums giving way to licorice, black pepper and blackberry notes with a bit of extra tannin to balance the darkness of the fruit. The finish also seems a bit shorter and softer yet still very pleasant.
Punto Final Malbec 2007
Punto Final is the heaviest of these three Malbecs yet still retains the bright fruitniess of the Malbec grape. Think of it as a Malbec doing a Cabernet Sauvignon impersonation. Raspberries and blackberries accompanied by dark cherries and mocha chocolate notes fill the mouth, backed by firm tannins and wood spices that fade toward a smooth finish.
Did you have a preference among them, by chance?
At Gascón we totally agree that Malbec “shows what a versatile and varied flavor profile a single kind of grape can yield,” as well as your note about pairing the second label with bbq foods. Malbec grapes are similar to Merlot, but get a lot more sun. That extra sun gives the grapes a dried, “raisin”-like flavor that pairs well with just about every category of food — it’s often rather intense, but never overwhelming. The darkness goes well with red meats and barbecue, but I think it works quite well with fish and poultry as well (think of how great a pair dried fruit and chicken are, for example). Thanks for the rich post.
Thanks for the comment!
I thought all three were tasty. My personal preferences run to Zinfandel and Shiraz so if you told me I could only pull one cork I’d likely make it the Altosur.
I will confess that I am unfamiliar with the Don Miquel Gascon label, though it does appear that it is available in my state. I’ll be sure to track down a few bottles.
So many wines, so little time!
Couldn’t agree more regarding the versatility of Malbec. We will often serve our Catena Zapata Malbecs with barbecued baby goat or even Salmon at the winery.
Catena is a label I am very familiar with though I haven’t had the Catena Zapata Malbec (only the Cabernet is available in my area) I have enjoyed the Catena and Catena Alta Malbec wines, among others. The Catena Chardonnay is a particular favorite of mine.
Salmon sounds nice but I’ll have to take your word for it on the goat. That’s not a common menu item in this neck of the woods.
Where are you located – maybe I can have our importer let us know where you might find some of the Catena Zapata Malbecs.
Jeff
I plan to follow up further with the distributor.
Please check your mailbox for a more complete response.