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2020 Malbec

2020 Malbec
Wine Specs
Vintage
2020
Varietal
Malbec
Appellation
Monterey
Vineyard
Hames Valley
Harvest Date
Oct 29, 2020
pH
3.79
Aging
51% Hungarian oak, 35% French oak, 14% American oak, 21% new, 18 months
Bottling Date
Aug 15, 2022
Alcohol %
14.4
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In Stock
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$36.00
 
SKU: 20SVIMA7EMONH22

Malbec is one of the traditional Bordeaux varieties. In fact, analysis has shown that Malbec and Merlot share one of the same parents, the obscure and ancient variety Magdeleine Noire des Charents. Malbec was introduced to Argentina in the 1800s and is now considered the national variety of Argentina where over 75% of the world’s acreage of Malbec is grown.  It was first imported to California in the late 1850s and planted near San Jose.  Surprisingly, it has only recently seen a public resurgence because of in interest in the Meritage blends.  This stand-alone Malbec has bright fruit aromas of elderberry, blackberry and cherry with notes of chocolate, coffee and toasty oak.  With a deep rich ruby color, it is a fruit forward wine with structured tannins that enable it to age. 

Wine Specs
Vintage
2020
Varietal
Malbec
Appellation
Monterey
Vineyard
Hames Valley
Harvest Date
Oct 29, 2020
pH
3.79
Aging
51% Hungarian oak, 35% French oak, 14% American oak, 21% new, 18 months
Bottling Date
Aug 15, 2022
Alcohol %
14.4
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Wine Profile
Vineyard
The fruit for our 2020 Malbec was grown on our sustainably certified Hames Valley Vineyard in the Hames Valley AVA. Located at the southern end of the Salinas Valley, this lesser-known appellation is flanked by the Santa Lucia Range to the west and the rugged Gabilans to the east. Sheltered from the afternoon winds, Hames Valley possesses some of the largest diurnal temperature swings in Monterey County, with a 50° day-to-night fluctuation quite common. The combination of warm days, crisp nights and an incredibly long growing season make this an ideal locale for big, tannic reds.
Varietal Composition
100% Malbec
Winemaking
The grapes were handpicked into half-ton bins, destemmed and crushed into small fermentation bins. During fermentation, we gently punched down the cap three times per day and held the juice on the skins for two weeks before pressing. At dryness, the must was drained and then pressed to stainless steel tanks. After settling the heavy solids, the juice was racked clean to small oak barrels for secondary fermentation and aged for 18 months before bottling.​
Cases Produced
319