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JS 92

Earthy and intense with dried meat, yet it remains fresh and stylish. Full body, silky tannins and a flavorful finish. All there. Decadent style.

- James Suckling (June, 2015)
WA 95, WE 95

Part of the single-vineyard series, the 2012 Malbec Temis is produced with the fruit from vines averaging over 70 years old at El Cepillo in the Uco Valley. The grapes fermented in small, 52-hectoliter cement vats and the wine matured in 100% new French oak barrels for one year. This is the coolest of the three vineyard-designated bottlings, and the wine seems to have a livelier color, nose and palate. There's more stony minerality here, plus a suppleness and a freshness that I don't get in the others. The full-bodied palate is compact, but without any excess, and is very balanced within its large size. Serious and concentrated, a wine to age for a long time in bottle. The oak only shows with extended aeration, another sign of a wine that will only get better in bottle. If you're on the lookout for a serious, mineral, terroir-driven Malbec, this one is for you.

- Luis Gutierrez, Wine Advocate (Aug, 2015)
WA 91+

The 2013 Primum Malbec, also called Primus in some markets, comes mostly from their El Oasis vineyard at 1,200 meters altitude with some 15% of the volume sourced from plot 22 of La Pamapa that is located a little higher, at 1,300 meters. It fermented in a combination of oak vats (80%) and barriques and matured in barrel, where it also went through malolactic fermentation, for some 18 months. There is quite a noticeable influence from the barrels here, with plenty of smoky aromas. Here you see the hand of the winemaker more than in the single vineyard bottling, which shows more the Malbec from each place. The palate is full-bodied and lush, with glossy tannins and a spicy, smoky finish.

- Luis Gutierrez, Wine Advocate (Dec, 2016)
WA 93

Bodega Goulart’s 2008 Malbec (100%) spent 24 months in new French oak. The fruit was sourced from the estate’s oldest vines (95 years of age) and the wine was made by Luis Barraud and Andrea Marchiori (who, along with Paul Hobbs, produce Vina Cobos). A glass-coating opaque purple color, it emits inviting aromas of pencil lead, smoke, espresso, truffle, black cherry, boysenberry, and blackberry. Opulent on the palate with layers of ripe, succulent fruit, exceptional volume, and precision balance, it has the structure to evolve for several more years and will be delivering pleasure through its 20th birthday.

- Jay Miller, Wine Advocate (Dec, 2010)
JS 95, WS 93

A red with ripe berry and plum aromas. Dried flowers. Full body, layered and gorgeous fruit. Tight and beautiful. Small production. Generous and opulent yet agile and fresh. Drink or hold.

- James Suckling (May, 2016)
WA 94

The 2008 El Gran Enemigo Malbec contains small quantities of Cabernet Franc and Petit Verdot in its blend. It has a dense purple color and an alluring nose of sandalwood, exotic spices, incense, lavender, a hint of balsamic, and black cherry. Ripe, sweetly-fruited, and voluptuous, this layered, spicy offering mandates 3-4 years of cellaring and will deliver prime drinking from 2014 to 2023+.

- Jay Miller, Wine Advocate (Dec, 2011)
WS 93, WE 92

Explosively fruity and concentrated, with luscious flavors of raspberry preserves, blackberry pie and dark plum that feature plenty of Asian spice notes. Cocoa powder and vanilla accents linger on the rich finish. Drink now through 2022. 80 cases imported.

- Kim Marcus, Wine Spectator (2017)
WS 96

This pure, racy red exhibits a dark side, with layers of spice, graphite and maduro tobacco to the crushed raspberry, blackberry and concentrated cassis fruit. Needs time in the cellar. Best from 2015 through 2022.

- Wine Spectator (Nov, 2013)
WS 96, WA 95, JS 95

The 2011 Malbec Finca Altamira is a subzone from La Consulta in the Uco Valley, which is located at 1,050 meters above sea level on the east bank of the Tunuyan River. The soils have big boulders and volcanic ashes, and there is an important component of calcium carbonate. This is the first old vineyard they found, and it produces a very dark-colored, bright, wine with a subtle nose, mixing flowers (violets) and red, blue and black fruit, with hints of spices and a velvety feeling. The palate is medium-bodied, silky, with an impressive acid spine and completely ripe and round tannins. The velvety feeling is also confirmed in the texture, which displays a long tactile sensation mixing electricity, minerality and very good acidity. A superb wine! Drink 2014-2025.

- Luis Gutierrez, Wine Advocate (April, 2014)