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The red grape Malbec has its origins in Bordeaux but is today most readily associated with Argentina where the efforts of estates like Luigi Bosca have turned it from a hitherto lesser-known varitety, into one of the best-loved amongst wine-connoisseurs around the world. The grapes that are used to make this wine are harvested from low-yielding wines, high in the foothills of the Andes. The wine is aged for twelve months in oak casks before being released onto the market.
The colour is an inviting, rich ruby red and the aromas are of red autumn fruits with hints of sweet spice and chocolate. The palate doesn't disappoint and is very much as generous as the aromas suggested. The tannins are ripe and perfectly integrated. A quality wine that delivers much at the price. It's drinking very nicely now and will continue to mature in bottle for another three to five years.
, Oct 2012, 88
The 2010 Luiga Bosca Malbec D.O.C. comes from 70-year-old vines in La Linda, Vistalba and sees 14 months in new oak. The nose is high-toned and a little volatile at first, with black cherry and raisin aromas. The palate is better with firm, ripe tannins and graphite-tinged black fruit. It seems a little pinched towards the finish, when it needs to fan out. Perhaps a year in bottle will afford this more cohesion and a better temperament. Drink 2013-2018.
Luigi Bosca was established in 1901 by Leoncio Arizu and it remains in the family’s hands to this day. They own seven estates around Mendoza, which together make up over 700 hectares. As I tasted through the portfolio of wines from Luigi Bosca at the winery, I was impressed by their “lower-end” range, such as the “Finca La Linda” wines. Broaching the premium wines, to be honest, I felt the wines were simply trying too hard to impress and found myself hankering for the cheaper wines, which displayed better balance and more personality. This reached its zenith with the 2008 Icono, which undergoes a 200% new oak maturation. Patently there was some great fruit here from their 90-year-old vines, but their nuances were subjugated by the layering of new oak, like a girl wearing too much cosmetics. This explains my parsimonious scores for wines that would be transformed by a more judicious use of oak in the winery.
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