Mendoza

Our 2018 Argentinian Malbec, made for us again by the brilliant Pulenta Estate, is full of rich black-cherry fruit. The wine has a touch more weight than the previous vintage yet is still fresh and crunchy with all-around appeal. This is a Malbec that manages to merge its ripe blueberry character and svelte texture with complete refreshment on the palate. It is incredibly versatile, matching well with chilli con carne or beef burgers alike.
Catriona Felstead MW, Wine Buyer, Berry Bros. & Rudd

This is a joint project between two fourthgeneration members of renowned Argentine wine families, both of whom have been growing vines and making wine for over 100 years. Javier Catena, winemaker, is the famous Nicolás Catena’s nephew, and viticulturalist Andres Blanchard’s greatgrandfather first planted vines in Argentina in 1911.

Bodega Cuarto Dominio’s signature style is the freshness of its Malbecs. The Lote 44 is no exception. Lush and ripe, it is nonetheless very well-balanced, with a juicy character that makes the wine extremely enjoyable. The rich, dark fruit is complemented by a savoury element which adds interest on the finish. Drink now to 2021.

Pulenta Estate is owned and run by two brothers, Hugo and Eduardo Pulenta, whose grandfather moved from Italy to Argentina in 1902 to make wine. Pulenta enjoys excellent climate conditions and owns vineyards across Mendoza, some up to 1,200 metres above sea-level. Irrigation comes from melted water from the Andes Mountains and the whole project is extremely impressive.

La Flor Sauvignon is extra vibrant and well-defined this year, with real poise. On the nose there are citrus notes of lemon and pink grapefruit alongside riper, more tropical passion fruit and delicate hints of white blossom. It is zingy on the palate with refreshing acidity and a linear, mineral undertone. Drink now to 2020.

The 2018 La Flor Malbec is so well-balanced. The acidity is even fresher acidity than in recent years, which works very well with the intensely concentrated dark fruit notes and velvet-like tannins. Black cherry and plum dominate on the nose and palate, accompanied by a subtle and well-integrated cedar note which persists long into the finish. Perfect with grilled lamb or mushroom risotto. Ready to drink now.
Lucy Bland, Buying Assistant (summer 2019)

Produced in Gualtallary, the sub-zone considered to be the “grand cru” of Mendoza, the 2015 Viña Unica Cabernet Sauvignon from Ambrosia is definitely a wine to savour. Its concentration and intensity is immediately evident on the nose. On the palate this wine oozes rich blackcurrant and plum fruit which is perfectly balanced by its fine tannins and fresh acidity. There is also a refreshing mineral core running through the wine, persisting long after your first sip. It is a stunning wine.
Catriona Felstead MW, Wine Buyer

Produced in Gualtallary, the sub-zone known as the “grand cru” of Mendoza, the 2015 Ambrosia Viña Unica Malbec is impressively powerful, yet elegant at the same time. Its rich, concentrated core of blackcurrant and blueberry fruit is tempered by a deliciously saline and mineral element to the wine which results from the high proportion of limestone in the soil. The tannins are velvet-like  and also contribute to the long, cooling mineral finish.
Catriona Felstead MW, Wine Buyer

A New World Grand Cru - Cheval des Andes is a high-end wine project that’s a collaboration between Terrazas de los Andes and Pierre Lurton of Cheval Blanc. The joint venture was proposed by Pierre Lurton in 1999 when he realized the potential for top quality wines that existed in certain sites in Mendoza. 

Lurton was eager in connecting again with the grape of Saint Emilion’s past: Malbec. A grape that was decimated by phylloxera in the 1860s from its position as one of the most important varieties in Saint Emilion and Pomerol.  It has since been reincarnated at Cheval des Andes in an un grafted form in Argentina, producing some of the world’s best Malbecs in recent years. 

Today Pierre Lurton acts as Managing Director of Cheval des Andes alongside Winemaker Nicholas Audebert. Cheval des Andes wines are a blend of Malbec and Cabernet Sauvignon grapes from the high elevation, 77 year old "Las Compuertas" vineyards near Mendoza. Some of the Malbec vines are as old as the vineyard itself and ungrafted.

The 2009 is dark, dense and brooding, a gentle coaxing reveals cassis, damson, black pepper and a touch of tobacco leaf. Big bright fruit on the palate is weaved into subtle and velvety tannins. There is an impressive level of detail here, with the oak perfectly integrated to the polished fruit. 59% Malbec, 36% Cabernet Sauvignon and 5% Petit Verdot. This is a fine example of the potential that leading Chateau have seen in Mendoza. A perfect match for carne asada.
Fergus Stewart, Private Account Manager

Graphite, damsons and mocha on the nose. There is sweet spice as well. There is a huge volume of fruit on both the nose and palate, perfectly balanced by fully ripe and integrated tannins and a mineral freshness. There is a vanillin note from the oak on the finish but it’s not overwhelming. A very impressive effort. Perfect for a couple of years in the cellar then drinking over the following decade. The best yet.
Fergus Stewart - Private Account Manager

Characteristic dark chocolate notes from the Malbec ensure you know where this is from but the 2010 also shows all the benefits of a cooler vintage in Argentina; full, powerful and ripe but there’s a freshness and finesse which one associates with fine Bordeaux. The 2010 reminds me of the fantastic 2007 Cheval des Andes, the wines of this estate are becoming more focussed and pure when the climate allows.
Martyn Rolph -  Private Account Manager

I’ve had the pleasure of being able to taste numerous vintages of Cheval des Andes over the years and this is simply the best yet. Ripe and generous, but not overblown, with a massive abundance of sunny blackcurrant and blackberry fruit on the nose and palate and a very fine tannic structure and floral finish that seems to go on forever. Simply gorgeous now, this will reward some additional cellaring (another three to five years easily. If you broach this early, it is absolutely crying out for a generously thick slab of beef with Chimichurri sauce!
Fergus Stewart, Private Account Manager