In 1989, Paul Hobbs visited Mendoza for the first time. Driving over the Andes from Chile with his longstanding friend Jorge Catena, brother of the famous Nicolas Catena, he fell in love, not only with the place and people, but also the potential to make great wine. He began to work with the Catenas, firstly experimenting with wild ferments for Chardonnay and then with the variety that would become Argentina's calling card - Malbec. His first 10 barrel vintage of Malbec persuaded not only the Catenas, but also the American press of the potential with this grape. Paul established his own winery, Vina Cobos, in 1998 and, over 30 years later, Paul continues to push viticultural and winemaking boundaries to the max. Concentrating on the Valle de Uco, widely regarded as the highest quality region, Paul is the driving force for some of the most impressive wines in the country.
The hand harvested grapes are fermented with native yeasts in 8 ton closed-top stainless steel tanks. There is a pre fermentation cold soak of 4 to 5 days and a total maceration of 29 to 31 days. Malolactic fermentation takes place naturally in barrel and takes about 3 to 4 months. The wine spends 17 to 18 months in French and American Oak barrels of which around 60 to 65% is new wood. Bottled un-fined and unfiltered.
Bright red Malbec with violet tones. Great complexity and a thrilling minerality with ripe red fruit and subtle graphite, tobacco and chocolate notes. Velvety mouthfeel, it is delightful and persistent, with an extraordinary finish.
Food Pairings: Barbecued meat (beef, lamb and chicken) blue cheese and desserts with red fruits.
Success! Feel free to
or head to your