MASSIMO MALBEC
MASSIMO LITERALLY MEANS "BIG"—AND MASSIMO MALBEC DELIVERS MONUMENTAL FLAVOR.
Massimo Malbec's deep hue and rich texture exemplify Argentina's hallmark grape, grown in the
country's best AVA: the acclaimed Valle de Uco region of Mendoza.
Vintage Report:Massimo's Malbec grapes come from select blocks of vineyards on the slopes of the Andes,
where the 4,000-foot altitude mitigates the temperature. Here, summers are temperate to warm and the
ripening season is much longer than in lower areas, leading to richly concentrated fruit with good acidity.Bud
break for the 2011 vintagewas a little later than normal, and the summer weather was a bit drier and cooler,
which allowed for longer hang time. The fall season showcased warm days and cool evenings which allowed for
full-ripeness and rich fruit during harvest.
Viticulture:Well-drained soils, limited rainfall and prevailing winds all contribute to ideal growing conditions.
Judicious drip irrigation is used only when needed, as the vines send roots deep into the rocky soil, picking up
underground water sources and trace minerals. When it has achieved just the right balance between ripeness
and acidity, the fruit is handpicked in the early morning to preserve freshness and then rushed to the winery.
Winemaking:The wine is made at the prestigious O. Fournier Winery, a strikingly beautiful, 100% gravity flow
modern facility equipped with state-of-the-art technology. The crushed grapes were fermented in stainless steel
tanks, then racked into barrels, where the wine underwent malolactic fermentation. The wine aged 3 months in
neutral 3rd and 4th use French oak barrels.
Tasting note:Massimo Malbec is dark garnet with purple edges. Full bodied, with powerful blueberry and plum
notes framed by violets, spice and tobacco on a lingering finish.
Pairing:Massimo Malbec's powerful flavors are
the perfect match for a classic mixed grill,
spice-rubbed chicken, juicy burgers—or enjoy
it Argentine-style with a seared steak glossed
with chimichurri sauce.