Winery Archer RooseMalbec
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Malbec from the Winery Archer Roose
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malbec of Winery Archer Roose in the region of Mendoza is a powerful.
Wine flavors and olphactive analysis
On the nose the Malbec of Winery Archer Roose in the region of Mendoza often reveals types of flavors of blackberry, non oak or oak and sometimes also flavors of black fruit.
Food and wine pairings with Malbec
Pairings that work perfectly with Malbec
Original food and wine pairings with Malbec
The Malbec of Winery Archer Roose matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef luc lake, couscous chicken and merguez or lemon chicken.
Details and technical informations about Winery Archer Roose's Malbec.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Malbec from Winery Archer Roose are 2018
Informations about the Winery Archer Roose
The Winery Archer Roose is one of of the world's greatest estates. It offers 9 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
