This Malbec is soft, supple and very approachable. There's plum and blueberry on the nose with hints of vanilla, clove, cinnamon and sassafras. The wine is fresh with delicious fruit flavors of plum, marionberry and huckleberry. There are notes of coffee and mocha on the silky, seductive finish.
Plum, blueberry, anise, boysenberry, vanilla, cinnamon and salted caramel.
The Broadbent name has been synonymous with fine wine for more than four decades, beginning with the renowned career of British wine critic, writer and auctioneer Michael Broadbent and continuing with his son, the importer Bartholomew Broadbent. Broadbent has partnered with family-owned wineries around the globe to produce wines rich with the essence of place and tradition. Argentina has near-perfect conditions for the cultivation of grapes. Hot days allow for fully ripened grapes, and cool nights provide complexity. Desert-like conditions mean the vineyards are typically healthy and need minimal intervention--most of Argentina has never been touched by Phyloxera. Rainfalls of 200 mm (8 inches) per year mean that irrigation is important. An elaborate canal system, dating back to the Pre-Colombian Incan Empire, distributes mountain spring water from the Andes to the many vineyards of Mendoza.
The Broadbent Malbec's silky, bold palate brings to mind the texture of rich braises and stews, whose meaty intensity will make a terrific match for this savory red. While beef is a classic Argentine pairing with Malbec, lamb and game will also work well. Try the Broadbent with grilled meats, such as rare steaks or juicy burgers, or larger cuts like beef tenderloin; the smoky char will be wonderful with the wine's dense berry flavors.
Michael Broadbent is one of the most experienced lecturers and writers on wine and has to his credit an unmatched combination of qualifications, international honors and awards. In 1966 he started wine auctions at the London auction house Christie's, which would lead him to trade in and taste a greater number of fine and rare wines than anyone else in the world. His tasting notes are estimated to number over 90,000 in more than 140 notebooks.