Put Achaval-Ferrer on your bucket list because their wines are worth seeking out. I recently tasted through five component lab samples that make up the blend of their iconic Quimera blend from Mendoza, Argentina, and they were simply amazing.
We tasted though the lineup with one of Achaval-Ferrer’s founders, Santiago Achaval, a gentle soul who has developed innovative techniques that drive Argentina Malbec to levels of awesomeness. Santiago pushes the envelope in terms of high quality standards, which catapulted this winery into something amazing.
Today, his ambitions and knowledge as a Malbec maven have garnered a reputation as one of the world leaders in regards to Malbec production. We tasted though five varieties that make up the final Quimera wine, which is a blend of Merlot, Malbec, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Below is the lineup followed by the final blend.
2012 Achaval-Ferrer Cabernet Franc
Varietal Composition: 100% Cabernet Franc
This Cab Franc is a beautiful example of what Mendoza can produce. Ripe, rich, complex and luscious. Simply one of my favorites of the night. The wine paired well with lamb.
2012 Achaval-Ferrer Cabernet Sauvignon
Varietal Composition: 100% Cabernet Sauvignon
A juicy beauty with wonderful mineral notes.
2012 Achaval-Ferrer Petit Verdot
Varietal Composition: 100% Petit Verdot
How do I love thee? Let me count the ways. So many layers of complex raspberry and cherry flavors. Lovely.
2012 Achaval-Ferrer Malbec
Varietal Composition: 100% Malbec
Racy raspberry and cherry notes seem to be a characteristic that runs through the line. Love it! Divine.
2012 Achaval-Ferrer Quimera $35
Varietal Composition: 50% Malbec, 24% Cabernet Franc, 16% Merlot, 8% Cabernet Sauvignon, 2% Petit Verdot
Harmony in a glass, simply spectacular. Layers of raspberry, chocolate, mineral, spice, and everything nice. If you are looking for a wine that feels like a $200 splurge but will only put you back $50, this is it! It’s ready to drink now but it could it benefit from a few years of cellaring.