2006 Argentine releases are hitting the market and generating a lot of excitment. There are a lot of great wines and Argentina is loaded with great values.
Lots of dark fruit — blackberry, blueberry, lingonberry and bosenberry — very ripe and forward with some vanilla. Medium to full body, lush and velvety texture. Initially, I was not a huge fan of this wine and did not think it was a great expression of Malbec — it tasted more like a Petit Verdot or Carmenere to me than a Malbec, but started to show better after some decanting. I’ll put the rest of mine down for at least 3-4 years — but am still a little disappointed given the ratings from the Advocate and Spectator — this is a very good/excellent wine, but just didn’t overwhelm me — but that is my own subjective opinion. Of the new releases from Argentina, my personal favorite is the Clos de Siete.
Founded only in 1998, From 100% malbec grown in Vistalba, at 980 meters above sea level. Intense, pure, full of black fruit flavors and young aromas, this Malbec emphasizes the soul of Malbec, the undisputed king of Argentine reds. The wine was aged during 10 months in oak barrels, 95% French and 5% American. Nevertheless, special care is taken to preserve the necessary balance between wood and fruit without losing its spontaneity. Non clarified and unfiltered.
The winemaker is Roberto Cipresso. 8,075 cases made.
92 points from Robert Parker’s Wine Advocate: “Compared to the 2005, (Dark ruby/purple in color, it offers up an enticing perfume of toasty oak, milk chocolate, coconut, black cherry, and blackberry, leading to a medium-bodied wine with ample ripe black fruits, excellent balance, and nicely concealed soft tannins. The wine will evolve for several years but can be enjoyed now.) the 2006 Malbec has a more expressive nose and is more structured. It would profit from 4-6 years of additional cellaring and will drink well through 2020. (Dec. 2007)
91 points from Wine Spectator: “Ripe and forward, with blackberry and boysenberry fruit augmented by notes of violet, mineral and sweet toast. The long, rounded finish shows a minerally tang.” (Oct. 15, 2007)
