# Achaval Ferrer Malbec Mendoza (2021)

- **Producer:** Achaval Ferrer
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Malbec
- **Region:** Mendoza, Argentina
- **Style:** Natural
- **Alcohol:** 14.5%
- **Average price:** €29
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** dark cherry, plum, strawberry, sour cherry, violet, spice, pepper, herbs

## About this wine

The Achaval Ferrer Malbec Mendoza is a testament to the winery's dedication to expressing the unique terroir of Mendoza, Argentina. Established in 1998, Achaval Ferrer focuses on working with old, ungrafted vines and employing a philosophy of minimal intervention in winemaking. This approach allows the inherent qualities of the grapes and the diverse vineyard sites across Mendoza to be the primary focus. The 2021 vintage is particularly noted for its vibrancy and purity, showcasing the potential of the region. The wine is a blend sourced from key sub-regions, including Luján de Cuyo and the Uco Valley, each contributing its distinct character to the final cuvée. This bottling represents the winery's commitment to producing authentic, terroir-driven wines that are both accessible and profound.

## Interesting facts

- Achaval Ferrer champions old, ungrafted vines, a rarity in modern viticulture.
- The winery's philosophy is 'minimal intervention, maximum expression'.
- This wine is bottled unfiltered to preserve its natural character.
- The 2021 vintage represents a return to form after a difficult 2020.

## Food pairing

The wine's firm tannins and medium-plus body are well-suited to complement the richness and protein of red meats, creating a balanced palate. Its good acidity cuts through fatty elements, while the fruit-forward character harmonizes with savory dishes.

## Wine making process

The winemaking process for Achaval Ferrer Malbec Mendoza is guided by a philosophy of minimal intervention. Grapes are fermented in cement tanks with regular pumping over to facilitate extraction. The winery avoids common interventions such as cold soaks, added enzymes, or acid adjustments, allowing the natural characteristics of the fruit to prevail. Following fermentation, the wine undergoes a nine-month aging period, with 25% maturing in concrete and the rest in neutral, seasoned French oak barrels. This careful aging process aims to integrate the wine without masking its varietal and terroir-driven qualities. Finally, the wine is bottled without filtration, preserving its integrity and natural expression.