on't cry for us, Argentina. We have great Malbec, and we didn't even have to pass through airport security.
Our 2016 Malbec is a bit floral—think lavender and violets—with berry, pomegranate, dried blueberry, and a touch of plum on the palate. Round tannins and deep cocoa round out the finish. Together, they say “it's carne time!”
California returned to more typical weather for 2016 with adequate winter rain. February was, however, warm and dry, encouraging early budbreak; temperate summer conditions led to an extremely early harvest.
Lodi; vineyard certified sustainable
September 22, 2016
0.56 g/100 mL
30 months in 2 and 3 year old French oak
Brix at Harvest:
July 25, 2019
Malbec is a Bordeaux grape that's known for being fussy. Vines can set fruit badly or grapes literally fall off the stems if it's unhappy after veraison. Grower Markus Bokisch is recognized as “Mr. Iberia”—at least where cultivation of Spanish grapes in California is concerned. While Malbec isn’t local to the Mediterranean, the Bokisch Linden Ridge Vineyard is a “Goldilocks” destination for it with soil, sun, and breezes that are just right.
Malbec is the definitive hot date for lomo—beef tenderloin, if you've never been to the land of the Gauchos. But Malbec is also the perfect partner for deep stews and braises—that touch of cocoa on the finish tangos with Mexican mole magnificently. It's very interesting with Cajun food—gumbo or jambalaya—that is well spiced but not terribly hot. Malbec is also great with ratatouille (the vegetable stew, not the movie), and it's a delight with hard, nutty cheeses and charcuterie.