Italy, Argentina, Spain

Florida Jim

Florida Jim

Florida Jim
2004 Tua Rita, Rosso dei Notri:
13.5%, $10, sangiovese, merlot and syrah blend; in smell, taste and texture this is prune juice with no hint of any other scent or taste. Disgusting and we poured it out.

2008 Luigi Bosca, Finca La Linda Malbec:
14%, $14, 3 months in French oak; blackberry and black licorice nose and flavors, some nuance, nice intensity and texture, integrated, balanced and almost classy. Solid wine with a masculine bent and good accompaniment to pasta with broccoli, chicken, feta and olives.
Day two: (capped, not gassed, and left on the counter) less integrated and balanced but not a lot it shows some effects from air but its still good wine and certainly at a quality level above its price point. I am tempted to go back and buy a case of this for easy suppers.

1999 Torre Oria, Utiel-Requena Reserva:
12.5%, $8; lots of cedary oak on the nose and palate - too much for me - but I could see others liking this element more than I as it is not overwhelming; some bottle bouquet, secondary red fruit smells with a dried earth component; on the palate, slightly tired fruit but complex, dried leaves, earth and some spice, a little thin in texture but still integrated and mellow; medium finish. A wine that shows its age but not without development. The label indicates that this is tempranillo and spent 24 months in American oak.
For those who wish to try an aged tempranillo cheaply, this is available for $8 in the market today. Imported by Southern Wine and Spirits.

Best, Jim
 
With Argentine malbec, the issue for me, frequently, is the separateness of the added acidity. But you're going for the lowest on the totem pole, a good strategy because it is usually the least oaked and the least supermatured.
 
originally posted by Oswaldo Costa:
But you're going for the lowest on the totem pole, a good strategy because it is usually the least oaked and the least supermatured.
Click to expand...

So often the case, anywhere.
Best, Jim
 
originally posted by Oswaldo Costa:
With Argentine malbec, the issue for me, frequently, is the separateness of the added acidity. But you're going for the lowest on the totem pole, a good strategy because it is usually the least oaked and the least supermatured.
Click to expand...

The issue with Argentine malbec for me is it's utter and complete innocuousness.
 
I used to try Argentine malbec whenever it appeared at a tasting, but there's a consistent musty quality to the wines that doesn't pair well with me.
 
originally posted by Florida Jim:
originally posted by VLM:
The issue with Argentine malbec for me is it's utter and complete innocuousness.
Click to expand...

Often, but not always, the case.
Best, Jim
Click to expand...

From what I understand the way they think about the wines, altitude is what matters in terms of terroir differences. There aren't the kinds of different soils that we are used to thinking about as making terroir.

This was from a rep who may or may not know her business, but they were all about the altitude.

Meh.
 
originally posted by VLM:
originally posted by Florida Jim:
originally posted by VLM:
The issue with Argentine malbec for me is it's utter and complete innocuousness.
Click to expand...

Often, but not always, the case.
Best, Jim
Click to expand...

From what I understand the way they think about the wines, altitude is what matters in terms of terroir differences. There aren't the kinds of different soils that we are used to thinking about as making terroir.

This was from a rep who may or may not know her business, but they were all about the altitude.

Meh.
Click to expand...

In a climate as hot as theirs, altitude is essential to get a cool climate (right, Victor?). I'd be shocked, however, if their soil didn't vary, too.

Mark Lipton
 
originally posted by MLipton:
originally posted by VLM:
originally posted by Florida Jim:
originally posted by VLM:
The issue with Argentine malbec for me is it's utter and complete innocuousness.
Click to expand...

Often, but not always, the case.
Best, Jim
Click to expand...

From what I understand the way they think about the wines, altitude is what matters in terms of terroir differences. There aren't the kinds of different soils that we are used to thinking about as making terroir.

This was from a rep who may or may not know her business, but they were all about the altitude.

Meh.
Click to expand...

In a climate as hot as theirs, altitude is essential to get a cool climate (right, Victor?). I'd be shocked, however, if their soil didn't vary, too.

Mark Lipton
Click to expand...

Well, this rep & producer only emphasized the changes in altitude as being the defining factor in terroir. All I could really get was a concentration difference. Like I said, maybe the soil changes dramatically (more important, significantly), maybe not. I found it interesting that this was the only factor really being touted.
 
I think I had that Bosca a couple of vintages back. Thought it was an acceptable wine for $15 if it's the one I'm thinking of. Stoutly framed with bacon notes. It was good enough that when I see it in the grocery store from time to time I consider buying a second bottle, though I haven't because there are always so many new things to try. But anyway, better than your average Malbec.
 
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