The Malbec grape Malbec is a small, dark, thick-skinned grape that originated in South West France.
Plantings of Malbec Malbec accounted for the famous black wine of Cahors where it is known as the Côt and the Auxerrois; in St. Emilion, it is known as the Pressac. Plantings in Cahors declined after a frost killed many vines in 1956, but it still must comprise 70% of the blend. It is still used as a minor blending variety in Bordeaux, although plantings have declined because of its susceptibility to coulure; now Merlot is preferred. In the New World, it is the second most planted black variety in Argentina (where it is used to make a 100% varietal wine), and the third in Chile. The strains grown in Argentina have smaller berries and give riper tannins, allowing for more regular ripening. (There is no connection with the white grape Pinot Auxerrois, also sometimes just called Auxerrois).
The taste of Malbec Malbec gives intense color, big tannins and lots of structure to the wines. In a warm dryclimate, the wines are very fruity, and described as tasting of damsons or black plums (and can be quite Syrah-like), but acidity can be low leaving the wine a bit characterless. At its best, the fruits are quite lush and soft, accompanied by ripe tannins on the finish. There is less density and character than Merlot, with which it might be compared, and the tannins are lusher than Syrah. It produces somewhat sterner wines in Cahors where it is blended.
In Argentina, color can be deep, fruits verging on aromatic and rather forceful, very lush but soft, but tannins dry the finish. Styles vary from light red fruits to black plums and spices. There can be a perfume of violets.
In the Loire, style is similar but less intense and less aromatic.
In Cahors, acidity is higher, fruits are harder, and the tannins more obtrusive, tasting more like the savory and slightly herbaceous wines of Bordeaux and the South West.
Mammolo
