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Malbec
red · Deep intensity · Full body
Sensory Profile
Appearance
Deep·
deep purpleinky violetopaque
Nose · Medium
Primaryblackberryblack plumblueberryblack cherry
Secondaryvanillamochachocolatesweet spice
Tertiaryleatherearthtobaccodried violet
Palate
blackberryplumchocolatevioletsweet spice
Structure
Full
Body
Medium
Acidity
Medium
Tannin
Dry
Sweetness
High
Alcohol
Medium
Finish
Regions & Climate
Old World
CahorsBordeaux (minor blend component)
New World
MendozaUco ValleySalta (Cafayate)Central Valley (Chile)
Climatewarmhot
Winemaking
Fermentation
Stainless steel at 25-28°C; cold soak 3-5 days for color; total skin contact 15-25 days
Oak
French oak (225L) 12-18 months, 30-50% new for premium. Entry-level: 6-10 months or neutral oak.
cold soak pre-fermentation for color extractionmicro-oxygenation for tank-aged winesindigenous yeast (premium cuvées)blending with Cab Sav, Merlot, or Bonarda
Key Tells
- •Very deep, inky purple-violet color — darker than most reds
- •Softer, rounder tannins than Cabernet despite deep color
- •Floral violet note alongside dark fruit is distinctive
- •Less peppery than Syrah, less structured than Cabernet
- •Chocolate and mocha notes from both grape and typical oak treatment
Often Confused With
Food Pairings
Argentine asado with chimichurri — the quintessential pairing
Grilled lamb chops with herbs — Cahors Malbec suits lamb fat
Empanadas — savory pastry with fruit and spice
BBQ ribs with molasses glaze — sweet-smoky echoes chocolate/vanilla
Modern
Mole negro with dark chocolate and dried chiliGrilled portobello with balsamic and blue cheese
Serving
Temp15-18°C (59-64°F)
GlassStandard Bordeaux glass; channels dark fruit and violet aromatics
DecantYoung entry: 15-30 min. Premium/reserve: 30-60 min. Cahors: 1-2 hours for firmer French style.