Calos Grande Reserve Malbec 2016
- Rich, full-bodied
Cahors may sound like a sneeze, but it’s actually the birthplace of malbec, in the south-west of France. While we’re probably more familiar with Mendozan malbecs these days - the style has quite rightly taken the world by storm for it’s plush, fruit-driven power - the Cahors contingent still make a very strong case for going back to the Old World every once in a while. This has seen lashings of new oak, giving it a robust suit of armour that makes it more than a match for those New World battle-axes. But under the facade lies delicate complexity that you won’t find in Argentina. Think dark florals, lifted liquorice notes, black tea, spices and Mediterranean herbs. The tannins are present but steady, and the acidity lifts the weighty palate with a lick of balsamic tang. Put it down in a cellar and forget about it if you like. It won’t hold it against you.
International Wine Challenge
“Lashings of expensive new oak but the vibrant intense fruit matches well to the oak. Complexity of floral, herbal aromas are just beginning to emerge. Tannins are firm and the rich fruit is well balanced by balsamic spice. Don't drink to soon!”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Malbec
- Serving Temp.
Cahors is a town just east of Bordeaux, and is synonymous with malbec, known as 'black wine' for self-evident reasons when you've got a glass in front of you. The inky, beefy nature of malbec – known locally as 'côt' – meant it was historically used to prop up some lighter Bordeaux wines. As one of our mofos, Hugh, who lived there for 10 years, pointed out, the region straddles the Lot, Tarn and Garonne Departments of France, and it's one of the wine world’s better kept secrets. Under appellation rules, Cahors must be 85% malbec, while the balance can be syrah or other varieties, but ALL must be grown in the region. Hugh says he misses their great wine enormously. But here's one right here. So here's one for you, Hugh. Cheers!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peppered steak with creamy mushroom sauce
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach or salad.