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Intense purple red color with ruby hues. Aromas of black fruit jam and liqueur, with an elegant touch of smoke, vani...Read more...
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Dark dark purple. Aromas of plum, spice and heat on the nose. Flavours of plum, blackberry, leather and anise. High on heat and low on tannins. Not... Read more
Saturated and pitch black to look at, and not much different in scent. This is a fully extracted, modern Bonarda that's well made and generous. Ful... Read more
Reintönige, sortentypische Aromen, von süsslicher Frucht und von verführerischen Gewürzen (Zimt, Vanille). In der Nase vielschichtig und intensiv. ... Read more
Food Pairings for Trapiche Malbec Broquel
Dark dark purple. Aromas of plum, spice and heat on the nose. Flavours of plum, blackberry, leather and anise. High on heat and low on tannins. Not a bad Malbec.
External Reviews for Trapiche Malbec Broquel
Saturated and pitch black to look at, and not much different in scent. This is a fully extracted, modern Bonarda that's well made and generous. Full-bodied wine lovers should like the meaty, dark berry and cocoa flavors. Tannic but layered on the finish. - M.S. Ripe, offering fresh blueberry, kirsch and cassis flavors backed by juicy acidity and light tannins, as the finish unfolds with mocha, savory licorice and spice notes. Drink now through 2017. 9,000 cases imported. -NW The 2010 Broquel Malbec is fermented in 70% concrete and 30% stainless steel and then aged in 70% French oak for 14 months. It has a light but well-defined nose of dark cherry and cassis fruit with a smear of creamy oak. The palate is medium-bodied with chewy, chunky black fruit and a clean, pleasing finish of blackberry and strawberry laced with prudent oak to lend some lift. This is a fine, well-priced Malbec. Drink now-2014. ** SOLD OUT **
Intense purple red color with ruby hues. Aromas of black fruit jam and liqueur, with an elegant touch of smoke, vanilla and chocolate. Sweet attack and fullbodied tannins. Long and pleasant finish.
Notes: Fermentation and maceration in small concrete vats,during a minimum of 25 days at 23-25ºC. Pneumatic pressing. Natural malolactic fermentation.Aged for 15 months in new French and America oak barrels.
|Alcohol: 14%||pH: 3.7|
|Sugar: 2.81 grams per liter||Total Acidity: 5.32 grams per liter|
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