"93 Points - Stephen Tanzer, Vinous.com
Bright, saturated ruby. Aromas of black cherry, blackberry, licorice and violet convey more aromatic lift and interest than the Rebón Vineyard bottling. A major step up in energy and definition on the palate too but still with noteworthy thickness of texture to the concentrated, brambly blueberry, cassis and floral flavors. A savory quality contributes juiciness. The firm but suave tannins are easily supported by the wine's strong fruit. Very long on the aftertaste. A beauty. Reviewed March 2016
This Malbec offers a poignant red colour with violet tones. On the nose it expresses great complexity and thrilling minerality, showing aromas of graphite, tobacco, chocolate, red fruit and spices like clove and pepper. On the palate it is unctuous and velvety; with sweet tannins. Delightful and sensational sour sweet fruit, toasted sugar and bee wax. An elegant and intense wine with a very long finish."
After visiting Argentina in 1989, Californian trail-blazer Paul Hobbs became deeply interested in both the terroir and Argentine culture, noticing the unique potential for Malbec and other varietals in the region. After meeting two kindred spirits, Andrea Marchiori and Luis Barraud, they founded Viña Cobos in 1997 and since then there has been no looking back. Utilising gnarly old vines, careful vineyard selection, very low yields and an unerring empathy for the raw materials, Viña Cobos craft intense yet balanced wines that showcase the elegance and beauty of this region.
95pts James Suckling,
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 unfined and unfiltered.
