Red wines Argentina

This is a fine, ripe, velvety Malbec with smooth dark fruit character and a long finish. It's tasty on its own, and makes a special
impact when you match it with the best steak or a really good barbecue.

It's a perfect match for beef and other roast meats, but the layers of sumptuous red and black fruit flavour are revealed alongside all kinds of savoury food from tapas to nut roast and beyond.

It's a winter warmer, a summertime treat when the coals are glowing, and decidedly delicious at all times in between.

We are very excited to have found this affordable Malbec from the Maipú vineyards of Finca Agostino in Mendoza.

At this price it's an obvious choice for any savoury meal, but there's enough interest and depth to match a good steak and any other kind of roast or grilled meat.

A must in any mixed case of reds you might be planning!

You may know Cabernet Franc as a blending grape in Bordeaux, or as a more significant component of the reds you're likely to find in French supermarkets further north. It is of course one of the stars of the Loire Valley, but in a modest vintage its vegetal character can limit its appeal.

The ideal wine-growing conditions of Mendoza's Maipú region allow the grapes to ripen fully and emphasize a richer, darker side in the resulting wine. There's a Cabernet-family blackcurrant depth to the flavours, but at the same time a herby, spicy edge, that make this a great choice with lamb and pork—try the Inicio Malbec with your steak!

If you'd like to read more about how the newcomer fits in with Malbec, here's a recent article by Amanda Barnes for the South American Wine Guide.

This is a rich and ripe, but firmly structured blend of the finest fruit from the Barrancas vineyards of Finca Agostino, more than a thousand metres up.

A blend of fine Malbec with Cabernet Sauvignon and Merlot aged in small barrels gives a profoundly satisfying balance of complexity, power and simple satisfaction.

The opulent, refined fruit gives an intense nose of red and dark fruits with hints of spice and smoke, and a full, fresh and robust assembly of pure, sumptuous flavours.

You might decide to leave this in your own cellar for a few years–there is enough freshness and structure to justify keeping it for a while if you've a mind to—but it's ready to drink now, with a mellow magnificence that will elevate any meal from a meaty pasta dish, through all manner of richly flavoured savoury dishes, to the finest cuts your butcher has to offer.