Hermanos Malbec Tannat 2010

Winemaker's Notes:

Intense red color with purple hues. Aromas of ripe red fruit with notes of dried fruits. Great structure, round and with a long finish in the mouth. We recommend popping the bottle thirty minutes before consumption and serving slightly below room temperature. Our favorite pairings are a flank steak or a lamb cassoulet, though it goes surprisingly well with tandoori chicken.

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3.12 5 0.5
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Member Reviews for Hermanos Malbec Tannat

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Snooth User: shsim
10326661,287
2.50 5
08/15/2012

I had this as part of a Argentinian tasting at a local wine store. Made from 70% Malbec 30% Tannat. This had a darker purple hue than the ones tasted so far. It has a fruit jammy smell and had notes of spices. It was light and not flavorful, lacking in fruits. For more on the tasting, please visit http://dionyshius.blogspot.com/2012/08/sd-wine-co-argentinian.html


Snooth User: Argovino
1278402711
3.50 5
04/29/2013

Tannat is an acerbic grape, sometimes tough to control even in a blend, but it does good work here, giving a woody tinge to an otherwise bright malbec. It’s a hot wine at first – 14% alcohol is probably an underestimate – but the finish is expansive. A good match for red sauce Italian. (AV 86, http://argovino.com/?p=690)


Snooth User: Argovino
1278402711
4.00 5
04/29/2013

A sleeper – the nose doesn’t give much away, and in the mouth it’s a fairly light blend of red currants and tart berries, but the warm finish lasts and lasts. A nice change of pace from heavily oaked Mendoza malbecs, especially for varietal purists, from vines at 6,600 feet above sea level. (AV 87, http://argovino.com/?p=721)



Intense red color with purple hues. Aromas of ripe red fruit with notes of dried fruits. Great structure, round and with a long finish in the mouth. We recommend popping the bottle thirty minutes before consumption and serving slightly below room temperature. Our favorite pairings are a flank steak or a lamb cassoulet, though it goes surprisingly well with tandoori chicken.

Dietary Information: Organic


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