Quick Reviews

Hacienda del Abuelo José Santos Reserva Malbec – Peru – 2019

All your base are belong to Arequipa. Very good Malbec proves Arequipa Peru is to be reckoned with. Nose is earthy and this follows through to the palate, where dark fruit like blackberry really explodes. This wine is not shy, and you can feel the 13% alcohol. Drinks fine by itself but suffers from slightly sharp finish. Balanced otherwise. Pair with food for improved effect.

Hacienda del Abuelo Zegarra Mollar Rosado – Peru – 2021

Rare grape Listán Negra is used here, called “Mollar” in Peru. Nose is banana and vanilla. On the palate, it’s an initial touch of banana giving way to persimmons and tamarind. Very dry and maybe too much so, as the flavors are certainly unique, but not necessarily pleasant over the long run. Very tart. Nice cranberry color.

Why Not? Blanco – Peru – 2021

Lawrence of Arabia, but less racist. Shockingly good white blend from the Ica Valley, which is inhospitable to the grape no matter what people say. A weird blend of Moscatel de Alejandría, Torontel and Albilla, and it really works. Lavender nose follows through to the palate, along with lemon and some slate. Despite the lemon, this is NOT tart, thanks to the Albilla. A bold wine from a possibly crazy producer that really succeeds.

Finca Maravilla “Terrasur” Red Blend – Peru – 2019

Someone forgot to clean the barn. Peruvian wine from Tacna, subject of long-form review here. Was tainted with Brettanomyces, ruining the wine. Extra point added for good presentation, labeling, mouthfeel, balanced acid, and tannins. But there’s no getting around the potent cow stable notes.

Bodega Finca Las Moras “Los Intocables” Black Malbec – Argentina – 2020

Burn the witch, but let her finish that batch first. Astonishing malbec, probably made in a lab — a “labmec?” I’m not sure what witchcraft is at work here, but I suspect it required many newt tails. Color is as dark as Cthulhu’s soul, nose is blueberry and spice. On the palate, it’s powerful oak, blueberry, blackberry, and some spices following through. For sure this is a lab-created work, showing technological maturity by this producer. You’re going to want to touch this untouchable.

Pascual Toso Alta Syrah – Argentina – 2017

War of the gargantuas turns into slap-fight – part 1. The nose was very flat, with some earth notes and blackcurrant, but just barely. On the palate, more blackcurrant came through, along with some spices and black pepper. Improved slightly with pairing. Read full head-to-head against other Syrah here.

Cousiño-Macul Antiguas Reservas Cabernet Sauvignon – Chile – 2017

This museum needs a tour guide. Slightly jammy nose after serving through Venturi. Some graphite in there as well. Once swigged, it’s a fairly well-balanced wine, but just lacking in depth. Maybe still too tannic? Flavor notes are anise, black cherry and pepper. Really MUST be paired with food for improved experience. Weak on its own.

Morande Adventure El Gran Petit – Chile – 2018

Wait, you passed your SATs with flying colors? Complete surprise proving the parts don’t total up to the sum. I feel the Syrah here, but only if I squint. Otherwise not like a typical Petit Syrah nor a Petit Verdot. Nose is black pepper. On the palate, it’s more black pepper with earthy notes like leather and mushroom. There’s fruit in there, too, like obligatory black cherry. Drinks fine on its own if you’re a red wine snob, but others will likely want to pair it with red steak, barbecue, or even blackened chicken. Pretty darn good, and drank just as well on the 2nd day.