Winery Los Haroldos1939 Malbec
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the 1939 Malbec from the Winery Los Haroldos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1939 Malbec of Winery Los Haroldos in the region of Mendoza is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with 1939 Malbec
Pairings that work perfectly with 1939 Malbec
Original food and wine pairings with 1939 Malbec
The 1939 Malbec of Winery Los Haroldos matches generally quite well with dishes of beef, lamb or poultry such as recipes of monkfish armorican style, tajine with 2 meats and preserved lemons or spanish omelette (tortilla auténtica).
Details and technical informations about Winery Los Haroldos's 1939 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 1939 Malbec from Winery Los Haroldos are 2020, 0
Informations about the Winery Los Haroldos
The Winery Los Haroldos is one of of the world's great estates. It offers 73 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
