Winery San Pedro1865 Single Vineyard Malbec
Red wine
This wine is composed of 100% of the grape variety Malbec.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the 1865 Single Vineyard Malbec from the Winery San Pedro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1865 Single Vineyard Malbec of Winery San Pedro in the region of Central Valley is a powerful.
Wine flavors and olphactive analysis
On the nose the 1865 Single Vineyard Malbec of Winery San Pedro in the region of Central Valley often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with 1865 Single Vineyard Malbec
Pairings that work perfectly with 1865 Single Vineyard Malbec
Original food and wine pairings with 1865 Single Vineyard Malbec
The 1865 Single Vineyard Malbec of Winery San Pedro matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef stew with white wine, grandma melanie's cassoulet or christmas stuffed capon.
Details and technical informations about Winery San Pedro's 1865 Single Vineyard Malbec.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of 1865 Single Vineyard Malbec from Winery San Pedro are 2015, 2012, 2018, 2016 and 2014.
Informations about the Winery San Pedro
The Winery San Pedro is one of of the world's great estates. It offers 95 wines for sale in the of Maule Valley to come and discover on site or to buy online.
The wine region of Maule Valley
Maule Valley is the largest wine-producing region in Chile other than the Central Valley, of which it is a Part. It has 75,000 acres (30,000ha) under Vine, and has traditionally been associated with quantity rather than quality. But this is rapidly changing – the bulk-producing Pais vine is gradually being replaced with more international varieties such as Cabernet Sauvignon and Carmenère, and careful winemaking practices are being employed to make some world-class red wines from old-vine Carignan. The Central Valley itself runs between the Andes and the Coastal Mountains from the Chilean capital of Santiago in the North to the up-and-coming region of Bío Bío in the South.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
News related to this wine
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Let’s have a look at Saint-Véran vineyard and discover the magnificent and very diverse landscapes of this appellation situated in the South of Bourgogne. Saint-Véran is one of the 5 Village appellations with Pouilly-Fuissé, Pouilly-Vinzelles, Pouilly-Loché and Viré-Clessé. Like them, it produces only white wines from the Chardonnay grape. What makes it special is that the vineyard is cut in two dinstinct parts by the vineyard of Pouilly-Fuissé. As anywhere else in the vineyard in Bourgogn ...
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The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
