Benmarco Malbec 2011
Beautiful deep purple color with perfumed aromas of ripe red fruits and roasted coffee beans. It is lush, full-bodied and penetrating on the palate with loads of chewy, currant jam flavors, bright acidity, and a touch of grip on the almost savory finish. This wine really unfolds with some air so try not to slurp it down in a rush, and it shows why the Argentine people are in love with Malbec. Some Bonarda (5%) was blended in for greater complexity and to achieve better balance. Grapes were hand harvested from ungrafted, 25 year-old vines. Spent 11 months in 60% new French oak & 40% in second use American oak barrels. The finished product pairs well with a wide range of foods including beef, sausages, spiced or grilled pork, veal, medium-strong cheeses, and meat-based pasta sauces.
Not bad but starchy minerality
Two and a half glasses
Three and a half glasses
I love Malbecs and with that said, I am extremely particular with this elevation loving grape of Argentinian fame (formerly of Bordeax). Benmarco is a purplish wine that has aromas consisting of black cherry, licorice and dark coffee. The flavors start with blueberry, chocolate and jam. This is a medium bodied wine that has a chewy jamminess that is balanced out with a lush acidity. This wine starts out with heavy flavors and ends light, a very nice wine that can you can drink today without cellaring - like most Malbecs.
Malbec and grilled foods......Malbec and pizza....Malbec is jammy or refined, depending on the winery. But Argentina, like Australia, produces so few poor vintages. BenMarco is a winery that produces the under $20 variety, and also produces Meritage varietals that run in the $60-$70 range. I've had both. I love both. The wine I'm reviewing tonight is $17.99 at Binny's if you live in the Chicago area. Under $20, no matter. I had it with my first ever pizza on the grill...what a lovely combination. I've had the 2007, the 2008 and now the 2009 BenMarco entry level Malbec, and none of them have let me down. Remarkably consistent. So, I would highly reccommend this wine while summer remains and you're out on the deck grilling foods or getting some take out from an Italian diner or Chinese diner. If the 2010 gets released before you read this, I wouldn't hesitate. This is a winner for the price no matter the vintage. This particular vintage contains 8% Bonarda, with 92% Malbec. I LOVE Malbec/Bonarda blends....so whatever the percentage blend, also a winner. Great summer red wine!
very distinctive oily/rubbery scent licorice/toasted walnut flavors dry oak finish
External Reviews for Benmarco Malbec
Bright ruby-red. Slightly roasted blackberry, espresso and licorice on the nose, along with a peppery accent. Intensely flavored and nicely dense, showing noteworthy refinement to its dark berry and black cherry flavors. A touch deeper than the cabernet, finishing with serious tannins that spread out to dust the palate. Offers plenty of sex appeal already.
A rich and juicy malbec, this is packed with ripe red fruit and violet scents. You could drink it now for its seductive smoothness, or allow it to develop in the bottle for three years or more.
The 2012 BenMarco Malbec blends grapes from Lujan de Cuyo and Uco Valley. This is eminently fruity, with aromas of damsons, bilberries, black pepper and tobacco, with a light palate and a short finish, with good acidity. It should work well with light foods as the acidity makes you salivate. Drink now–2017.
A rich, inviting red, with overtones of roasted coffee bean, licorice and smoke to the juicy blackberry, cassis and plum skin fruit character, leading to a Mocha Java aftertaste. Drink now.
Bright red-ruby. Slightly reduced aromas of blackberry, kirsch and licorice complicated by game and spices. Dense, juicy and bright, with good floral lift and perfume to its dark fruit and sexy chocolatey oak flavors. Comes across as sweeter than the 2011 cabernet. Nicely balanced, long wine with supple tannins and good grip.
The 2011 BenMarco Malbec is blended with 5% Bonarda. It comes from Lujan de Cuyo, Uco Valley and Tupungato and is raised in 60% new French oak and 40% second use American for 11 months. The nose is intense with blackberry, spice box and a touch of Thai fish sauce. The palate is medium-bodied with succulent blackberry and bilberry fruit. It is well-balanced, clean and fresh with a pleasing supple finish, with a sprinkle of white pepper and tobacco on the aftertaste. Drink now–2016.
Bright ruby-red. Licorice and exotic oak dominate the nose. Juicy and quite oaky, with chocolate, coffee bean and smoke flavors currently overshadowing the wine’s fruit. Finishes dry and a tad medicinal, with firm tannins.