{"title":"Malbec","description":"\u003cp\u003eMalbec found fame in Argentina, where high-altitude vineyards in Mendoza and the Uco Valley give deep purple wines of plum, blackberry, violet and a velvety texture. Cooler sites near the Andes add freshness and floral lift. The grape originates in Cahors in south-west France, where it makes darker, more rustic and tannic reds. Generous yet balanced, Malbec is the natural partner for steak and grilled meats, and pairs well with barbecue and hard cheeses.\u003c\/p\u003e","products":[{"product_id":"2020-republica-del-malbec-matias-riccitelli","title":"Republica del Malbec, Matías Riccitelli 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWild blackberry and dark plum lead, with liquorice and warm spice sitting behind them. Full-bodied and concentrated, yet the acidity is gentle and the tannins are silky and fine-grained, so the weight never turns heavy. Malbec 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMatías Riccitelli, son of the winemaker Jorge Riccitelli, set up his own Mendoza winery in 2009 after working at leading Argentine estates and picking up vintages around the world; the estate now farms 50 hectares across three selected sites and was named in the Top 100 of the World's Best Vineyard Awards 2025. The fruit here comes from vines planted at Las Compuertas, in Luján de Cuyo, in 1908, deleafed and precisely pruned each January and hand-picked into 20kg trays, with a second hand-sort before vinification. Fermentation followed a five-day cold maceration and ran on indigenous yeasts in 1,000-litre French oak vats at 26-28°C, with a further ten days on skins to draw out colour and fine tannin. Half the 2020 was aged in first-, second- and third-use barrels, half in 1,000-litre French oak foudres, for 18 months.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits grilled ribeye, slow-cooked lamb shoulder, chorizo off the barbecue, or a mature hard cheese such as aged Manchego. Drinking well now and worth keeping for another five to eight years; an hour in a decanter opens out the spice. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Matías Riccitelli","offers":[{"title":"Default Title","offer_id":58475888902527,"sku":"HNW-5853820A","price":36.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5853820A.jpg?v=1789917823"},{"product_id":"2022-malbec-el-enemigo","title":"Malbec, El Enemigo 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eViolet and plum with a light herbal note, then ripe red fruit, liquorice, ginger and vanilla. Medium-bodied, juicy but firm, with fine-grained tannins and a mineral finish. Malbec 90%, Cabernet Franc 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eEl Enemigo was founded in 2010 by Adrianna Catena and Alejandro Vigil, head winemaker at Bodega Catena Zapata, and took 17th place in the 2025 World's Best Vineyards awards. The fruit comes from Gualtallary in Tupungato, at 1,470 metres, where deep calcareous and rocky soils give small, concentrated berries; the vineyard is farmed to organic practice without certification, with high trellising, drip irrigation and hand picking. Fermentation ran on indigenous yeasts for 20 days at up to 29°C, followed by 30 days of maceration on skins, and the wine was matured for 15 months in foudre (50%), stainless steel (25%) and oak barrel (25%). Vigil calls 2022 the best year he has lived through, a vintage across Mendoza of firm acidity, ripe fruit and balanced alcohol.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with grilled ribeye, slow-cooked beef short rib, beef empanadas or a hard, aged cheese. Drinking well now and through to around 2030; give it half an hour in a decanter. Sealed under DIAM. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"El Enemigo","offers":[{"title":"Default Title","offer_id":58475903975807,"sku":"HNW-5865322A","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5865322A.jpg?v=1789917898"},{"product_id":"2020-cabernet-sauvignon-renacido-vineyard-garage-wine-company","title":"Cabernet Sauvignon, Renacido Vineyard, Garage Wine Company 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlackcurrant and dark plum carry a forest-floor, savoury edge, with dried herb and a fine graphite note behind them. Medium-bodied but densely flavoured, holding firm acidity, tannins that feel fine and almost granitic, and a long mineral close. Cabernet Sauvignon, Malbec.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eToronto-born Derek Mossman Knapp went to Chile to ski and stayed for the wine, co-founding The Garage Wine Company in 2001 with his wife Pilar and the oenologist Dr Álvaro Peña. Working the Coastal Range of the Maule, they built a revival programme around old, neglected parcels nurtured vine by vine with small vigneron partners using regenerative farming, and the wines are made in small lots with wild yeasts, manual punch-downs and a small basket press. This bottling comes from a three-hectare vineyard more than 150 years old south of Cauquenes, roughly 13 miles from the Pacific, where dry-farmed bush vines grafted onto País rootstock sit on quartz-bearing silty, sandy granitic soils and crop barely a kilo of small berries per plant; the vineyard is worked by hand and horse, and pruning follows the locality's traditional moon cycles rather than a standard biodynamic calendar. The 2020 fermented naturally in open-top fermenters, a fifth of it as whole bunches trodden by foot, and aged in third-use barrels and some foudres over two winters.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits roast lamb, a rare côte de boeuf, slow-braised short rib, or a hard sheep's cheese. Drinking now but built to keep ten to twenty years; an hour in a decanter helps while it is still young. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Garage Wine Company","offers":[{"title":"Default Title","offer_id":58475911807359,"sku":"HNW-5822420A","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5822420A.jpg?v=1789917994"},{"product_id":"2021-malbec-single-vineyard-el-tomillo-bodegas-salentein","title":"Malbec, Single Vineyard El Tomillo, Bodegas Salentein 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRich black fruit with a clear note of thyme, the herb the vineyard takes its name from. Full-bodied but smooth, the tannins silky and the finish long. Malbec.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Salentein sits in the Uco Valley south of Mendoza, where the Dutch entrepreneur Mijndert Pon bought the estate in 1996 and began planting high in what was then rocky desert; the cross-shaped winery ferments in each of its four wings and moves the wine by gravity to cellars below, and the vineyards run from 1,050 to 1,600 metres against the Andes. The estate took 12th place in the 2025 World's Best Vineyards awards. This wine comes from the El Tomillo vineyard in the heart of the Paraje Altamira GI at 1,050 metres, a cool site with wide day-to-night swings and soils that range from very stony to deep, with limestone strongest where the ground is shallowest. After bunch selection and destemming the must was cold-macerated at 10-12°C, then split: 45% micro-vinified in used 225-litre barrels, 45% in 500-litre bins with non-Saccharomyces yeasts, the rest in concrete, all fermented on indigenous yeasts at 28-29°C with pígeage and controlled oxygenation, and left on skins for 20 to 25 days before 16 months in second- and third-use French oak. The cool, damp 2021 season ripened slowly and evenly, and late bud development spared the vines the spring frosts.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with herb-crusted lamb, grilled beef, slow-cooked short rib or a mature hard cheese. Drinking well now and through to around 2031; an hour in a decanter opens the herbal side. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Salentein","offers":[{"title":"Default Title","offer_id":58475913380223,"sku":"HNW-58735218","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/58735218.jpg?v=1789918011"},{"product_id":"2021-gran-enemigo-red-blend-el-enemigo","title":"Gran Enemigo Red Blend, El Enemigo 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlackberry and blueberry lead, lifted by herbal and floral notes and accents of cardamom and liquorice. Full-bodied and velvety, with fresh acidity, ripe supple tannins and a savoury, faintly saline edge running through the finish. Malbec, Cabernet Franc.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eEl Enemigo was founded in 2010 by Adrianna Catena, daughter of Nicolás Catena Zapata, with Alejandro Vigil, head winemaker at Bodega Catena Zapata; the name translates as 'the enemy', a nod to the internal battles behind the pursuit of better wine and to challenging the status quo, and the estate placed 17th in the Top 100 of the World's Best Vineyards Awards 2025. The fruit comes from a high-density vineyard in Gualtallary, Tupungato, at 1,470 metres, where wide diurnal shifts give the grapes a long hang time; the terroir is deliberately varied, running from sandy loam over a limestone base for the Malbec to calcareous, rocky soil for the Cabernet Franc. The site is farmed to organic practices without certification, using natural herb and pest control, high trellises and drip irrigation, and everything is picked by hand. The 2021 harvest ran over five separate passes across a month and a half, followed by five days of cold maceration and a wild-yeast ferment in concrete vats averaging 22°C, with a fifth of the grapes fermented as whole bunches and 23 days of maceration in total; maturation then lasted 16 months, again in concrete. That season was cool and wetter, with 15 to 20 per cent fewer degree-days than 2020, giving moderate sugars, optimal acidity and unusually ripe skins.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits grilled ribeye, slow-roast lamb, beef short rib off the barbecue, or a mature hard cheese. Drinking now but built to keep ten to twenty years; an hour in a decanter helps while it is young. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"El Enemigo","offers":[{"title":"Default Title","offer_id":58475933434239,"sku":"HNW-5865221A","price":53.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5865221A.jpg?v=1789918147"},{"product_id":"2021-cabernet-franc-gran-enemigo-single-vineyard-el-cepillo-el-enemigo","title":"Cabernet Franc, Gran Enemigo Single Vineyard El Cepillo, El Enemigo 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eViolet, cassis, plum and dark cherry, with mint chocolate, black pepper and a graphite edge behind the fruit. Full-bodied but precise: crunchy red fruit, silky tannins and racy acidity, closing on a mineral note. Cabernet Franc, Malbec.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eEl Enemigo was founded in 2010 by Adrianna Catena, daughter of Nicolas Catena Zapata, with Alejandro Vigil, head winemaker at Bodega Catena Zapata; the estate placed 17th in the Top 100 of the World's Best Vineyards Awards 2025. The fruit comes from Pampa El Cepillo in San Carlos, one of the southernmost vineyards of the Uco Valley, at 1,300 metres on colluvial soils with marine limestone beneath; the site is farmed to organic practices without certification, using natural herb and pest control, high trellises, drip irrigation and a manual harvest. It is one of four Single Vineyard Cabernet Franc wines Alejandro Vigil makes to an identical blend of 85% Cabernet Franc and 15% Malbec and identical ageing, so that soil and altitude do all the distinguishing. The grapes were picked over five passes spanning a month and a half, cold-macerated for five days, fermented in concrete vats at around 26°C with 30% whole bunches and roughly 40 days of total maceration, then aged 15 months in concrete. The cool, wetter 2021 season brought 15 to 20 per cent fewer degree-days than 2020, giving moderate sugars, ripe skins and optimal acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits grilled ribeye, slow-roast lamb, duck breast or a mature hard cheese. Drinking well now and built to keep ten to twenty years; an hour in a decanter helps while it is young. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"El Enemigo","offers":[{"title":"Default Title","offer_id":58475975541119,"sku":"HNW-5865021A","price":70.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5865021A.jpg?v=1789918485"},{"product_id":"2017-malbec-as-bravas-cordon-el-cepillo-el-enemigo","title":"Malbec, As Bravas Cordón El Cepillo, El Enemigo 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlackberry, wild herbs, rose petal and cedar on the nose, with graphite, white pepper and a balsamic note behind. Medium-bodied and tightly woven, with chalky, incisive tannins and bright acidity carrying red and blue fruit to a long, fine finish. Malbec, Semillon.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eEl Enemigo was founded in 2010 by Adrianna Catena, daughter of Nicolas Catena Zapata, with Alejandro Vigil, head winemaker at Bodega Catena Zapata; the estate placed 17th in the Top 100 of the World's Best Vineyards Awards 2025. As Bravas comes from a single 1.7-hectare plot in Cordon El Cepillo, in the San Carlos sub-region of the Uco Valley, one of the valley's most extreme terroirs: a remote, frost-prone desert at 1,300 metres, planted in 2004 with ungrafted, low-yielding Malbec at 8,000 vines per hectare on colluvial soils over marine limestone. The site is farmed to organic practices without certification, with natural herb and pest control, high trellises, drip irrigation and a manual harvest. After five days of cold maceration the must fermented with wild yeasts in concrete vats at around 26°C alongside a small proportion of Semillon, macerating for some 23 days with 30% whole bunches, then aged 64 months in old foudres and a further year in bottle. The 2017 season followed a cool 2016: a dry spring brought frost that cut Uco Valley Malbec yields sharply, while Andean snowmelt, a mild summer and dry harvest months gave concentration, heightened acidity and vivid aromatics.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits rare roast beef, slow-cooked lamb shoulder, smoked brisket or a hard sheep's cheese. Drinking beautifully now and good for another ten to twenty years; an hour in a decanter opens it out. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"El Enemigo","offers":[{"title":"Default Title","offer_id":58475979506047,"sku":"HNW-5865717A","price":75.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5865717A.jpg?v=1789918556"},{"product_id":"2021-cabernet-franc-gran-enemigo-single-vineyard-gualtallary-el-enemigo","title":"Cabernet Franc, Gran Enemigo Single Vineyard, Gualtallary, El Enemigo 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlackberry, graphite and mountain herbs, lifted by violet, cassis and a hint of sour cherry. Full-bodied yet taut, with a silky frame, chalky tannins and vibrant acidity holding freshness and depth in balance through a long finish. Cabernet Franc, Malbec.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eEl Enemigo was founded in 2010 by Adrianna Catena, daughter of Nicolas Catena Zapata, with Alejandro Vigil, head winemaker at Bodega Catena Zapata; the estate placed 17th in the Top 100 of the World's Best Vineyards Awards 2025. This bottling comes from the Gualtallary vineyard in Tupungato, at 1,470 metres on calcareous, rocky soils, the highest of the four Gran Enemigo single vineyards. All four are made to the same blend of 85% Cabernet Franc and 15% Malbec with identical vinification and ageing, so the differences between them come from altitude and soil alone. The vineyard is farmed to organic practices without certification, using natural herb and pest control, high trellises and drip irrigation, and the grapes are hand-picked. Fruit was harvested over five passes spanning a month and a half, cold-macerated for four days, then fermented in concrete vats at around 23°C with 40% whole bunches and roughly 40 days of total maceration, before 15 months in concrete tanks. The 2021 season was cool and wetter, with 15 to 20 per cent fewer degree-days than 2020, giving moderate sugars, ripe skins and optimal acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits roast rib of beef, herb-crusted rack of lamb, venison or a mature Comté. Drinking now and built to keep ten to twenty years; give it an hour in a decanter while it is young. Sealed with a DIAM closure.\u003c\/p\u003e","brand":"El Enemigo","offers":[{"title":"Default Title","offer_id":58475987861887,"sku":"HNW-5865521A","price":84.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5865521A.jpg?v=1789918604"},{"product_id":"2022-cabernet-sauvignon-reserve-xanadu","title":"Cabernet Sauvignon Reserve, Xanadu 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePerfumed black fruit on the nose, then a generous, velvety palate of dark forest fruit and chocolate. Full-bodied and fruit-driven, with fine tannins and the structure that marks out serious Margaret River Cabernet. Cabernet Sauvignon 90%, Malbec 5%, Petit Verdot 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eXanadu is a pioneer of Margaret River, named after the idyllic paradise in Coleridge's Kubla Khan, with 65 hectares of vines on the original estate and membership of Sustainable Winegrowing Australia. Fruit for this wine comes from the Timber Creek vineyard in Wilyabrup, the dry-grown Victory Point vineyard in Treeton and the estate Stevens Road vineyard in Wallcliffe, the Cabernet being the renowned Houghton clone; the deep, ancient granite soils are full of ironstone gravel and drain freely, holding little water or nutrient and so balancing foliage against fruit, while the meeting of the Indian and Southern Oceans sends fresh sea breezes through the rows. Grapes were crushed and destemmed for mostly small-batch fermentation at 24 to 26 degrees in static and open fermenters over seven to eight days, the cap submerged by pumping over and regular hand plunging, with extended skin maceration for the Timber Creek Cabernet and malolactic conversion split between tank and barrel. The wine was matured for 14 months in French oak, 40% of it new. Winemaker Glenn Goodall was named Halliday's Best Winemaker of the Year Australia 2023.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C, decanted an hour ahead. Good with roast rib of beef, rack of lamb, venison or an aged hard cheese. Drinking well now and over the next ten to fifteen years. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Xanadu Wines","offers":[{"title":"Default Title","offer_id":58475989959039,"sku":"HNW-5440522A","price":58.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5440522A.jpg?v=1789918630"}],"url":"https:\/\/www.edkawines.com\/collections\/malbec-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}