Mendoza’s master of malbec, Hevré J Fabre, returns with none other than his flagship wine. Aged in 100% new French oak, this is not for the faint-hearted - not quite a tooth-tinting tannin titan but not meek, either. Tannins are full and drying, sure, but also soft and smooth, tamed by a dark-fruited core of berries, cocoa and balancing acidity. This is overlaid with pretty florals and herbaceousness that only seem to add to its overall density and power. It certainly does remind you that Fabre’s roots were in Bordeaux - it’s a nod to the malbec-based black wines of Cahors. Savoury through and through but rounded out by distinctively punchy high altitude Mendoza fruit. Approachable, but much to think about, too. Over a fat steak, of course.
“Saturated dark black-purple in colour, with arrestingly floral aromas, alluring plum, damson and sloe fruits and a grind of pink peppercorn, too: so splendid in its youthful appeal that it seems a shame to wait any longer, though the depth of the wine suggests that it would take ageing in its stride. On the palate, the wine is dark, concentrated and once again head-turningly floral and fresh,without any evident 'heat' or overripeness. Brilliant Malbec from a great site. 2018-2023.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Malbec
- Serving Temp.
Mendoza is a beautiful region within Argentina that is known for their powerful Malbecs, although the region has begun to branch out to prove that they're not a one grape wonder. Being responsible for nearly 80% of the total production, the region produces Malbec, Cabernet Sauvignon, Chardonnay, Syrah, Tempranillo, Chenin and various other grapes. Food focused wines that will satisfy any curious wine drinker.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 80ml (1/3 cup) soy sauce
- 1 tbs rice wine vinegar
- 1 tbs dry sherry
- 2 tsp caster sugar
- 1/2 tsp sesame oil
- 1 tbs light olive oil
- 750g-piece beef eye fillet, tied at 4cm intervals
- Watercress sprigs, to serve
- Combine the soy sauce, vinegar, sherry, sugar and sesame oil in a small jug.
- Preheat oven to 180°C. Heat the olive oil in a large frying pan over medium-high heat. Season the beef with salt and pepper. Add the beef to the pan and cook, turning occasionally, for 10 minutes or until browned. Transfer to a baking tray. Bake for 15 minutes for medium-rare or until cooked to your liking. Transfer to a wire rack over a plate to cool completely.
- Transfer the beef to a large sealable plastic bag. Add the soy sauce mixture and turn to coat. Place in the fridge for 4 hours or overnight to marinate.
- Arrange the watercress on a serving platter. Thinly slice the beef and arrange on top of the watercress. Drizzle over any remaining soy sauce mixture.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...