Bordeaux better watch its back or Mendoza may take the winner’s crown for cabernet too - just like it’s done with malbec. This Reserva from H.J. Fabre certainly puts forward a very strong case for the region and variety to keep up the bump and grind. Blackcurrants, cassis and thyme combine to deliver a nice hit of varietal lift. And it’s delivered with a clean new-world punch. There’s no shyness here and the palate comes on strong with plenty of stuffing. Dark berry fruits, a touch of olive tapenade and dried oregano provide all the herby varietal hallmarks, with nice cedary oak and fine-grained tannins finishing the show. It’s a worthy contender for Mendoza to tackle the cabernet crown.
“Plenty of blue fruit on the nose with raspberries and blueberries, following through to a medium to full body, tight and firm tannins and a fresh, savory finish. Drink or hold.”
Full price $30.00 from the winery on 6 November 2019.
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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% Cabernet Sauvignon
- Serving Temp.
Mendoza is a beautiful region within Argentina that is known for their powerful Malbecs, although the region has begun to branch out to prove that they're not a one grape wonder. Being responsible for nearly 80% of the total production, the region produces Malbec, Cabernet Sauvignon, Chardonnay, Syrah, Tempranillo, Chenin and various other grapes. Food focused wines that will satisfy any curious wine drinker.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...