Bonarda and Malbec blend. Deep ruby-purple in color, almost opaque. The nose is both alluring and layered, with dark fruit tones of blackberry, black cherry, and blueberry mingling with brighter notes of raspberry, cranberry, and strawberry. Beneath the fruit lies a complex web of secondary aromas of violets, licorice, anise, cinnamon, and pepper, supported by oak-derived vanilla, cocoa, coffee, and sweet tobacco. Subtle tertiary hints of leather, cigar box, dried fig, prune, and earthy mushroom add depth. On the palate, the wine is medium-bodied with smooth, supple tannins of fine-grained texture and a round, velvety mouthfeel. Bright Bonarda-driven acidity enlivens Malbec’s concentration, creating a balance of freshness and richness. Primary flavors echo black and red fruits layered with spice, chocolate, and savory earth, evolving toward a long, polished finish that lingers with notes of mineral, dried herbs, and a gentle sweetness of cream and caramelized spice.
Food Pairing: beef empanadas with chimichurri, Moroccan lamb tagine with prunes, Korean BBQ short ribs, Sichuan pepper duck, wood-fired mushroom flatbread, venison stew with juniper, smoked paprika almonds, dark mole poblano, aged Manchego drizzled with honey, or flourless chocolate cake with a dusting of cinnamon.
4.2/5
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