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Q Malbec. The Q stands for Quarisa. John Quarisa. He’s the man dubbed a "magician” by James Halliday because quite how he crafts such full flavoured, amazing value for money South Australian reds leaves some scratching their heads and others standing up in applause. Bright intense red with purple hues. Flavours of blueberries, also classic Malbec mulberry, red cherries and notes of cedar; cocoa and wafts of violets too. Generous and sensual, and through its structure remains rich and lush. Along with barbecues, Malbec teams up a treat with bold summery dishes.
Hasn't Malbec come a long way! It used to produce the tough, tannic reds of SW France, then Argentina got a hold of it and made it a worldwide star. Not to be out done, France is revisiting this grape and, with refined techniques and careful handling, showing just how appealing its wines can be. Hervé discovered a plot of 30-year-old vines in the Languedoc's Vallée de l'Orb, on soils covered with big boulder-like stones that promote grapes with lovely intensity and ripeness. Impressed, he bagged the lot. Hand harvesting, gentle handling, and just a short time on its skins, have resulted in a silky, ripe, supple wine, with ample fruit tinged with herbs and liquorice. A fine choice with marinaded pork chops, roast chicken or veggie kebabs.
Pure Argentinian magic lies in this inky black red – a wine for the meat-lovers among you. And non-carnivores too! It comes from an award-winning winery in San Juan, a lesser-known region in the north, making impressive wines. Crafted by a winemaker of 35 years' experience, Gino Santinon, this juicy red leads with Argentina’s star red grape, Malbec, with a dash of Cabernet. Gino uses grapes from high-altitude slopes, up to 764 metres altitude. At these lofty heights the grapes bathe in glorious sunlight but are kept cool at night. The result is brilliantly fresh fruit with perfect velvety-smooth ripeness that you can enjoy in the T-Bone. Packed with rich damson, plum and blueberry flavours, it'll make you want to slap a steak on the barbie.
How does a Merlot become a Malbec? Well, when winemaker Steve Grimley first started making this wine, he and the grower thought the grapes were Merlot. But when they looked at the not-very-Merlot-like juice samples mid-ferment, they realised they needed to call in an ampelographer. Definitely not a Merlot! It was Malbec, and thus their special Malbec project was born. These days, Steve sources the fruit from the Lopresti vineyard, one of his favourites, which produces wines with alluring warmed fruits and a generous palate. Look forward to musk, strawberry jam and raisin toast aromas on a lavishly generous palate.
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