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Malbec |
Native to southwest France and specifically to Bordeaux, Malbec has traditionally been considered a grape to be blended in minor proportion with Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Elsewhere in France, only in Cahors is it the primary component of the eponymous wine, where it is blended with Merlot and Tannat.
The Malbec vine physically resembles Merlot, and while a relatively ample producer, is highly subject to rot and coulure, or the failure of the flowers to develop into berries. For this reason, in the wake of a 1956 freeze which decimated the vines,
Malbec has been largely supplanted in Bordeaux by Merlot as a contributor of color and body. It requires a dry, moderately warm climate and thrives in well-drained limestone soils. The fruit is not very high in acid, but properly cultivated the vine can produce tiny, thick skinned, blue-black berries brimming with color, ripe tannins and lush fruit character.
Malbec was imported to Argentina in 1852 but it was not until the mid-1990s that the variety began to emerge as the country’s signature vine. The Mendoza Valley’s warm, dry climate suits Malbec well and yields some very seductive, high quality wines.
Well made Malbec is a dark purple, highly perfumed wine which offers rich, luscious blackberry and damson plum fruit and aromas of violets and tobacco, well supported by ripe, juicy tannins. Also grown sparsely in the Loire Valley, Chile, Australia and Italy. |
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Alternate Names: Côt, Pressac, Auxerrois, Grifforin, Cahors, Costa Rossa, Balouzat, Noir Doux, Pied de Perdrix, Pied Rouge, Piperdy, Jacobain |
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See Also: Cabernet Franc Cabernet Sauvignon Carmenère Merlot Petit Verdot |
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