Malbec recommendations


Would like to get some Malbec from TWS, can anyone recommend me some bottles to try?


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The W/S has a decent selection of Malbec’s most of the time.

The 2 Societies Mendoza Malbec wines are good representatives of the style at their price points and the Mendel is well regarded.

For French examples the Ch du Cedre Cahors and the Touraine Cuvee Albert Denis give a very different experience to new world examples. Loire Malbec’s are very light in comparison, so won’t be everyone’s cup of tea, but if you fancy something a bit more subtle are worth a punt. Cahors wines are best with suitable food, fuller than the Loire wines, but more structured and less fruity than new world examples.


Thanks, was going to try the The Society’s one, will check out the others.

Actually imo currently TWS’s few malbecs are not that inspiring.

I would look at Waitrose for these two

Can’t go wrong with Catena and the high altitude Colomé from Salta is particularly good

Oh and on the subject of Argentina, this criminally overlooked and underpriced blend from Uco is on special offer even, at the moment but it’s a bordeaux blend with malbec.


Hi @Tel,
This is your friend. As TWS description says “Argentine Malbec at its best”
This is next level

You will not go far wrong with Mendel IMO.


The 2nd one is a little out my budget, but it’s tempting!

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I will go for the cheaper one first, it says best to decanter, I don’t have one, I guess leaving in the glass for a while is same thing?

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The Unus is a 10+ year wine that rewards ageing. It’s a Malbec led BDX blend which I think comes from the same vineyard every year so the blend percentages never seem to change on the back label.
65% Malbec, 25% Cab Sauv and 10% Petit Verdot
I’m a big fan of Petit Verdot* and I think the decent whack of that in the blend elevates complexity and ageworthiness (not a word but I’ll use it)
As the wine hits 10 years of age from vintage, I don’t think it would look out of place with the best BDX blends from around the world in the £50-100 price category of the same age. It’s for that reason I think it’s actually a relative bargain. But requires some patience to get the best out of it.

*Note to self, I really need to try Ch. Angludet one of these days…


No tip it through a funnel into a separate clean bottle and back again.

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Yes, but will be a long time before the bottle is drunk!

Use a jug, any clean jug. Will perform exactly the same.


Have you got a jug? Or 2 large glasses and a funnel?
Pour out the whole bottle in a large clean receptacle, wait 2 hours, funnel it back into the bottle and crack on with something that has some protein. Enjoy :+1:


where have you been all these years. d’Angludet should be a CC but wasn’t up to speed in the day. The PV really makes this claret sing and has been my go-to Margaux for relative value for many vintages. But don’t tell everyone


I do but I’m not sure I can be bothered to that. Is the decanter stage just a optional preference?

Well behind the times when it comes to these things I’m afraid. Only alerted to the fact by the good folk on here like yourself.
Is on my to do/drink list.
*Sorry for thread drift

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Everyone has different thoughts on decanting / aerating etc.
Pretty sure there is a thread on it somewhere you might want to read if so inclined.

My thoughts (particularly if I was drinking the 2019 Mendel Malbec soon) would be this…

Young wine, plenty of tannins, fruit, ‘structure’ (for lack of a better word), oak and acidity.

Decanting vs non-Decanting

Decanting for 2 hrs - wow this is singing, everything in balance, absolutely wonderful wine, goes great with my steak or hearty meal or sofa surfing.

Non- Decanting - 1st third - seems a bit unbalanced, fruit is there but tannins are high, oak might be prominent, what’s that acid doing etc
2nd third - getting better, can see the improvement
Last third - wow this is singing, everything in balance, absolutely wonderful wine. Wish I had of decanted this earlier.


I may have to get a decanter then, so basically just pour the bottle in decanter and leave for a few hours?

Also is it only particular wines that it’s worth to decanter.

As for the wines I purchased the Mendel and TWS Exhibition Malbec


I generally use a measuring jug or a water jug. Or pour a large glass out and funnel it back in to the bottle.

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Cahors. Malbec’s home & heartland in France. I would suggest giving it a go, as a benchmark against new-world (Argentinian?) Malbec’s

Traditional Cahors is almost black, needs 12 to 20 years age before it’s drinkable, and then is absolutely outstanding. Modern Cahors is increasingly light.

Triguedina make several, typically the older the better (try Prince Probus if you get the chance). TWS stock just the one, presumably made in a younger ready to drink style.

Du-Cedre I have not tried - yet - it looks to be made in a more accessible oaky style?


Yep that’s it. Some wines have some sediment so decanting slowly helps get rid of this (sediment can sometimes impact aromatics and no one likes to filter the last bit through their teeth, although I have managed many times to get the last drop leaving the sediment all caked around my glass)
Young-ish wines tend not to have too much sediment.

I’ve got 3 decanters. They’re a pain to clean but at the moment I’m just using this one which is super simple, effective and pretty easily cleaned.
1L Pyrex jugs will work just as well but be less fancy on the table.


There are two reasons for decanting wines. Air and sediment.

Air: Generally any big young red (and a lot of older reds) will benefit from a couple of hours. Things like big Rhones (3ish hours) and Nebbiolo (often I’ll decant a Barolo for 8 hours) can benefit from much longer. Big whites (e.g. Chardonnay and Rhone blends) can also benefit half an hour in a decanter. Things like old world pinot noir, beaujolais and other light reds I’d not (although again I know some people swear by decanting red burgundy).

Sediment: Old reds need to be carefully decanted without getting too much air into them so that you can get out the sediment. Tannins and things break down and become solids in the wine which is very unpleasant to drink.