2021 Vina Cobos Malbec
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Tasting notes
At only 400 cases, the first version of the 2021 Malbec Cobos was created in 1999 from grapes in Lujan de Cuyo from the first grower estate Hobbs worked with, next to what is now the Hobbs Estate. The grapes now come from the Hobbs Estate in Lujan and the Chanares Estate in Valle de Uco. Separate lots are fermented 18 months in 60% new French oak barrels, resulting in an outstandingly delicious, memorable, and complex layering of soft texture, floral violet, and high-toned blueberry and blackberry fruit. The structure is formidable, but ultimately there's something very ethereal and brooding about this wine that makes it stand out most of all. Aging potential is 20-30 years, if not more. Global winemaker Paul Hobbs first came to Argentina in 1988 and consulted with Nicolas Catena for many years, helping to start the Alamo label. In 1999, he launched his own wines beginning with Bramare (Italian for to yearn) to understand Mendoza’s terroir and study Malbec as a noble grape. Vina Cobos now makes 17 wines divided into different labels, working with 58 grower partners across the region and farming three estate vineyards, one in Lujan de Cuyo (Hobbs Estate) and the other two in Valle de Uco (Zingaretti and Chanares).
Critic scores
Average Score
Colin Hay, The Drinks Business
James Suckling
More reviews and scores
Composed of fruit from the Hobbs Estate site in Agrelo (25%) and Tupungato's Chañares Estate (75%), the 2021 Cobos Malbec matured for 18 months in 60% new French oak barrels. It is refined on the nose, leading with an herbal, savory bouquet with a measured core of dark fruits. The palate combines a polished, plush and enveloping texture with a tensile, sturdy core that carries through the racy, energetic and layered finish. While I preferred the more pure and multidimensional Chañares Estate Malbec bottling, the pedigree here is evident, and I look forward to revisiting it after some time in the cellar.
Absolutely packed with black fruit and enticing spices, the wine shows great intensity, depth and length. Layers of blue and black fruit, graphite, cocoa, spearmint and cassis all blend together for a sensory feast. A portion of the grapes was whole-cluster fermented before aging 18 months in 55% new French oak barrels. The Cobos is made from selected lots of grapes from different vineyards, mostly coming from Chanares and Hobbs Estate, but with a small portion of fruit from Zingaretti. A great wine to drink or hold. Best from 2030.
Liqourice root and blackberry bud crowd in on the opening beats, this is muscular but extremely deft, gracefully stepping its way through the palate, blueberry and spiced raspberry fruit opening to gorgeous smoky campfire, rosemary, thyme and coffee bean, so full of character. Intensely flavoured but never too much, this is a pure shot of pleasure. A successful growing season, no heat spikes, long slow ripening, two vineyards that head up to 1,200m elevation. Ungrafted vines, own rooted, with native grasses that help keep humidity even though this is a low rainfall spot, and help absorb some of the sun's rays. Aged in 55% new Frech oak. Tasted twice.
About the producer
Viña Cobos is a pioneering producer in Mendoza, known for being the first Argentinian estate to produce a 100-point wine. Founded and run by star California winemaker Paul Hobbs, Viña Cobos has been instrumental in raising the profile of fine wine in Argentina.