Well it looks like we’ve got another winner on our hands! The newest Argentine addition to our Direct-To-You portfolio is a terrific Malbec from the winemaking team of Andrea Marchiori and Luis Barraud.  Husband and wife, these two garnered accolades as co-owners of the highly regarded Viña Cobos label: a partnership with Sonoma enologist Paul Hobbs and one of Argentina’s hot wines.  Andrea and Luis have been collaborating for years on various winemaking projects in Argentina, including Viña Cobos, Bodega Gratia, and Marchiori & Barraud.

The winery is located in Mendoza’s historic Lujan de Cuyo region, in the district of Perdriel.  Andrea handles the vineyard management while Luis works inside the winery.  Sounds idyllic!  The fruit source for the 2010 Marchiori & Barraud Perdriel Malbec ($19.99 at ABCFWS) is the Marchiori Vineyard in nearby Agrelo.  Owned by her family, the vineyard sits at an elevation of 3200 feet, on clay and sandy sub-soil.  It contains old-vine parcels up to 80 years of age.  The oldest vines go into the exceptional (and expensive) Corte Unico and Volturno cuvees from Viña Cobos.

A bit more accessible (and sanely priced), the Marchiori & Barraud Perdriel bottling is made with slightly younger (50+ years) Malbec vines, fermented on native yeasts and aged 12 months in French and American oak.  Sporting a lovely purple rim, it has a rich, silky texture with notes of plum skin, violet, toast and 5 Spice.  Tack on a juicy, long finish for good measure and I’d say you have a keeper! BTW, it is limited: only 1075 cases of this wine were produced (and we don’t have anywhere near that much of it).  First come……

Not that I’m a ratings point guy, but I believe that at least one of the top critics liked this red in general (92 points Wine Advocate, WA #198).

So treat yourself this weekend (hey, you’re worth it!).  Stop by your local ABCFWS store and pick up a bottle!  Then head to your butcher, score a well-marbled rib-eye and grill it to your heart’s delight.  I recommend trying it Asado style over hardwood coals with just a little coarse salt sprinkled on both sides.  Toss in a twice baked Gruyere Cheese spud and enjoy!

Jim Greeley, Wine Supervisor, SW Florida

Follow me on Twitter @AbcWineJimG