Winery Yonah MountainMalbec
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
The Malbec of the Winery Yonah Mountain is in the top 40 of wines of Georgia.
Wine flavors and olphactive analysis
On the nose the Malbec of Winery Yonah Mountain in the region of Georgia often reveals types of flavors of oak, red fruit.
Food and wine pairings with Malbec
Pairings that work perfectly with Malbec
Original food and wine pairings with Malbec
The Malbec of Winery Yonah Mountain matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of boles de picolat (catalan meatballs), pizza with peppers and spicy chicken or goose eggs in salad.
Details and technical informations about Winery Yonah Mountain'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 Yonah Mountain are 2015, 0
Informations about the Winery Yonah Mountain
The Winery Yonah Mountain is one of of the world's greatest estates. It offers 23 wines for sale in the of Georgia to come and discover on site or to buy online.
The wine region of Georgia
Historic cradle of the vine (8,000 years, UNESCO), 500+ native grapes. Signature Saperavi as a teinturier red: dense, deep reds with signature notes of black cherry, blackberry, plum, liquorice, leather, spices and a smoky touch, firm tannins and lively acidity - great ageing. Rkatsiteli in white (~45%), lively and structured (citrus, apricot, honey). The millennia-old qvevri tradition (buried jars): "ambers" on skins with notes of dried fruits, walnut, black tea.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
