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"Don't cry for me, Argentina…"Evita Malbec, though often associated with Argentina, has its roots in the great wines of France’s Bordeaux region. It’s no slouch in California, but it can be almost as big a diva as Eva Perón to grow. First, it often sets badly—the developing grape clusters just don’t have many grapes on them. Then, it is subject to coulure. If weather conditions are unfavorable, the stems connecting the grape berries to the cluster may shrivel and the berries may, subsequently, drop off. With Malbec, this might be because Spring is cloudy or wet. Or warm and dry. You get the picture; it can be REALLY fussy. We hear stories from growers about visiting the vineyard on Tuesday to see beautiful fruit; by Wednesday, half of it’s fallen off the clusters. Go figure. In 2009, the crew at Bells Echo Vineyard got it right—with a little help from Mother Nature. The wine is full of floral aromas—particularly lavender and violets—plus rich black currant fruit. The black currents reappear in the mouth with cassis and a hint of dried fig to finish with substantial tannins and dark cocoa. Malbec is the perfect partner for deep stews and braises. The cocoa in its finish complements a Mexican mole beautifully. It’s also a very interesting foil for Cajun food—gumbos or jambalaya—that are well spiced but not hot. It’s delightful with hard, nutty cheeses and charcuterie, but don’t forget your vegetables—it’s great with ratatouille! Technical Data:
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