Manufacturer's Notes: This assemblage combines the traditional Malbec grape, highly recognised for its fruity contribution, colour and softness, with Cabernet Franc grapes, an emblematic grape of…
The Archive is Relic winery's "one off" label. I.e. they may only make one vintage of the particular wine. This Malbec is a Wow wine. Wow for its deep color, strong nose, full flavor and long, tasty…
Paul Hobbs is one of the legendary winemakers of both Sonoma and Napa. The fruit for the Crossbarn Cabernet comes mainly from his property in Coombsville, the cooler growing conditions keeping the…
This is Chappellet's signature blend, made up of 37% Merlot, 34% Cabernet Sauvignon, 11% Malbec, 11% Petit Verdot, & 7% Cabernet Franc. This really is Napa in a bottle: made by one of the valley's…
60% Cabernet Franc, 23% Merlot, 11% Petit Verdot and 6% Malbec. Ruby in color, beautiful nose of wild blueberry and raspberry pie, violet, and savory spice. Silky tannins and medium body elegantly…
Buscado Vivo o Muerto Malbec-Cabernet Franc La Verdad Gualtallary 2016 | Other Red Blends from Uco Valley, Mendoza, Argentina
As Bodega Norton's icon wine, Gernot was named after its owner Gernot Langes Swarovski. This wine is made from a careful selection of the finest Malbec,.
This blend is first created when we harvest both varieties together directly in the vineyard, in the second week of April. The fermentation process is then.
The 2017 Cabernet Franc Malbec is 60% Cabernet Franc and 40% Malbec and combines the peppery and herbal notes of the Cabernet Franc with the floral and aromatic.
DIO Rich and complex, without being overly fruit-bomby. Lovely floral notes, white pepper, cedar, and spice all play their parts nicely here. The fruit characteristics.
50% Côt, 25% Cabernet Franc, 25% Pineau d'Aunis. Côt is Malbec, giving crunchy black fruit and spicy aromas, while Pineau d'Aunis is a local Loire grape which lends a firm, tannic grip. Add in the…
The 2016 Cabernet Franc Malbec is a 60/40 blend of the two varieties from very young vines that fermented in concrete vats with indigenous yeasts and with.
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