In all my time in wine, and of all the wines I’ve been lucky enough to try, I’ve found few as universally loved as Argentinian malbec. It must be the balance between bountiful fruit flavour and smoky undertones, oak and structure that win people over. There’s something there for everyone.
Viñalba are one of Mendoza’s very best makers, and we think everything they make is excellent. It’s jam-packed with blueberries, blackcurrants and plums, with a good dollop of vanilla-driven French oak over the top. It’s been made to preserve the purity of flavour and keep all of that delightful malbeccy punch. Better choose a nice, thick, steak then cause it’s going to take a beating.
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.
From the producer
Mendoza has become one of the most dynamic wine producing regions in the world with an enviable array of grape varieties, many of which are planted at high altitudes. The long summers mean the wines have wonderfully pure tasting fruit, and this Viñalba Malbec Reserve is an exceptional example of this. The wine is made to capture the beautiful purity of the grapes and get as much of that flavour as possible into the bottle. Rich and inviting this Malbec has smooth blackcurrant and plum flavours combines with toasty vanilla oak.
The soils in our vineyards are ideal for grape growing with clay loam and have very good permeability. The vines grown in the foothills of mountain ranges, more than 950m above sea level. The vines are 15 years old on average with yields of 60hl/ha. Our Viñalba Malbec Reserve vines come from high-quality massale selected vineyards which use low frequency irrigation for controlling vigour and sun exposure to produce high-quality grapes.
The grapes are harvested in the first half of April by hand into small trays of 20kg to prevent damage and then meticulously sorted in order to select the best grapes for this wine. Cold maceration takes for 5 days followed by fermentation in temperature controlled tanks at 26-28° with 4 pump overs per day and a period of 20 days of maceration.
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...
Veal schnitzel with coleslaw
- 50g (1/3 cup) plain flour
- 1 egg
- 2 tbs milk
- 50g (1 cup) panko breadcrumbs
- 1/3 cup chopped fresh continental parsley
- 8 (about 75g each) veal loin medallions
- Olive oil spray
- 4 cups finely shredded savoy cabbage
- 1/2 small red onion, halved, thinly sliced
- 1 Granny Smith apple, cored, cut into matchsticks
- 2 tbs currants
- 60ml (1/4 cup) buttermilk
- 2 tbs low-fat mayonnaise
- 1 tbs salted baby capers, rinsed, drained, coarsely chopped
- Lemon wedges, to serve
- Place the flour on a large plate. Whisk the egg and milk in a bowl until combined. Combine the breadcrumbs and half the parsley in a separate bowl. Coat a piece of veal in the flour and shake off any excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing firmly to coat. Place the veal on a plate. Repeat with the remaining veal, flour, egg mixture and breadcrumb mixture.
- Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook half the veal for 4 minutes each side or until golden brown (spray the pan with oil halfway through cooking, if necessary). Transfer to a plate lined with paper towel. Repeat with the remaining veal, reheating the pan between batches.
- Meanwhile, combine cabbage, onion, apple, currants and remaining parsley in a large bowl. Whisk the buttermilk, mayonnaise and caper in a bowl until well combined. Pour the dressing over the cabbage mixture. Toss to combine.
- Divide the veal and coleslaw among serving plates. Serve with lemon wedges.