The fruit, as sweet and dusky as it ever was, is now pinched with a twinge of balsamic, which tightens, squeezes and lifts this bigger Amarone-style red. This is a blend of Malbec, Cabernet Franc, Cabernet Sauvignon and Bonarda. After harvest, the grapes were placed on drying racks outside, where wind and the elements dried the berries and concentrated the flavours and sugars. Grapes lost approximately 30% of their weight in this process. After wild yeast ferment and MLF in French oak barriques, this wine aged for 12 months in new French oak. Alberto Antonini consults on this project, one run by winemaker Pablo Sanchez.
Sourced from 90-year-old vines from the Don Angelino estate in Medrano, Mendoza, this dense Malbec is threaded with sunbaked red fruits and leather, as well as fine dusty spices, and bound by sticky tannins. Though the word “oak” is on the label, and this indeed spent 10 months in wood, it's barely noticeable in this wine, lending some much-needed boning to the velveteen, ripe and concentrated palate.
Sourced from the 3,500 ft Remolinos Vineyard in Agrelo, named for the whirlwinds (remolinos) that keep this site dry, fresh and pristine. Red florals, black raspberries are bedded with pork belly, scented with ample camp smoke and thorns, and housed with cushy, oak-plumped tannins that work well to support. Though there is a vein of freshness, this big red requires BBQ meats to match property. Decant.
From a single vineyard in Gualtallary, Uco Valley, this is the project of legendary winemaker Susana Balboa's son José Lovaglio Balbo. José focuses on single vineyard wines from different sub regions of Northern Mendoza and varying soil types, all sharing vinification with minimal intervention and oak contact. This vineyard was planted in 2008 on sandy, stony loams at 3,800 ft altitude. That freshness is apparent right off, with alluring perfumed black plums, black raspberries and cracked peppercorn. Tannins are tuggy, hugging the fruit through a stony, lifted finish. Though alcohol reads 14 degrees, the inherent freshness here is unmistakable. This charming young red is ready for drinking now, but will hold in cellar short term.
Perfumed violets, blackberry, sweet wood and ample smoky spice take over this plush Malbec, sourced from higher altitude vineyards in the Andean foothills. 8 months in 70/30 French/American oak have certainly left their impression on this wine, with roasted coffee, cedar spice, grilled meats and a lingering bitter dark chocolate. Drink now, with grilled burgers or ribs.
From the Pedernal Valley and sourced from Malbec at 1,350 m, this approachable Malbec spent 15 months in new American and French barrels, which is felt in the spiciness of this generous, big red. Cedar, cherries, raspberries, blackberries are framed with dense, sweet tannins that dry out quickly on the snappy, peppery finish. Up front and ready for consumption now, especially with grilled beef, pork or mushrooms.
Dadaism is set as artistic anarchy rejecting the social, political and cultural values from 1916 to the mid 1920s. Dadaists rejected any cultural or societal norms. This wine, named in honour of those revolutionaries, should eschew oak, overripeness and sweet fruit. BUT it so does not. Soft and ripe black and blue fruit is scented with sweet smoke and has had tannins nearly removed, leaving a plush, warming, smoked cocoa red. Simple enough, but Dada-opposite.