This is the asado (BBQ for us Americans) wine you have been searching for! Deep blackcurrant and oak aromas with opaque red/purple color. Flavors of black cherry liqueur, red currants, and a touch of black tea. Lush without seeming heavy, the wine seems to unfold in layers, keeping the palate excited well past the lengthy finish. Plenty of tannin for aging without any harsh astringency.
Food Pairing: Pairs well with most fine food presentations like duck in a fruit sauce, leg of lamb persillade, osso buco, and even a simple filet mignon.
Taut and sinewy, with plenty of tannins behind the dark cherry and dried blackberry flavors. Notes of dried beef in the midpalate, with a finish that features smoky accents. Needs some time to soften up. Malbec and Cabernet Sauvignon. Best from 2017 through 2019. 500 cases made.
I found overpowering bell pepper aromas and flavors in the 2013 Jubilo, a Bordeaux-styled blend of 60% Malbec and 40% Cabernet Sauvignon. It feels a bit soapy with some talcum powder character. The fruit is red and acidic. The palate is medium-bodied, showing low ripeness, high acidity and some green flavors. They probably went for the style, so perhaps the 2013 is just showing like that. Some 6,600 bottles produced.