Lise's Tastings Sessions – Episode 4: Malbec and Oak, a Duo Worth Discovering!

For this fourth episode of Lise’s Tastings, the spotlight is on Malbec. Originating in southwestern France and renowned as the signature grape of Cahors, Malbec has also found a celebrated home in Argentina. It produces deeply coloured wines that are generous, well-structured, and elegant.

This tasting highlights the many expressions of Malbec and shows how oak ageing can enhance the wine with subtlety, complementing its character without ever overshadowing the fruit.

First Glass: Sierra de Plata – Mendoza, Argentina – 2023
A deep ruby colour with a fresh nose revealing raspberry and dark fruit aromas, evolving into subtle notes of blond tobacco and hay. On the palate, the attack is clean and expressive, with ripe black cherry flavours supported by soft, well-integrated tannins.
An approachable, fruit-driven wine, where oak ageing provides structure while allowing the fruit to shine through.
Winemaking / Ageing: Fermented in stainless steel tanks and aged in previously used oak barrels.
Food Pairing: Grilled meats, fresh cheeses.

Second Glass: Rocher des Violettes – Touraine, France – 2021
A deep ruby colour with brilliant violet highlights. Elegant and refined, this wine reveals aromas of violet, sweet spices and dark fruit. The palate is fresh and generous, with delicate, well-integrated tannins. A long, vibrant finish with subtle smoky notes enhances its finesse and elegance.
Winemaking / Ageing: Aged for 8 to 12 months in previously used oak barrels, depending on the vintage, to soften the tannins and allow the wine to open up while preserving its fruit character.
Food Pairing: Crottin de Chavignol goat cheese, seared scallops or roast quail.

Third Glass: Clos Triguedina – Cahors, France – 2020
Back to the birthplace of Malbec. Clos Triguedina displays a deep, intense colour and a rich, expressive profile with aromas of dark fruit, cocoa, black pepper and beautifully integrated oak. The palate combines concentration, freshness and remarkable length, achieving a perfectly balanced and harmonious finish.
Winemaking / Ageing: Fermented in concrete or stainless steel tanks with carefully managed extraction to preserve elegance, then aged for 12 months in French oak barrels, including 20–30% new oak and the remainder in one- and two-year-old barrels.
Food Pairing: Ideal with pan-seared foie gras or roast leg of lamb.

Three expressions of Malbec, one shared philosophy: when oak is used with precision and restraint, it enhances the wine and reveals the full richness of its character.

“Wine is meant to be enjoyed… always responsibly.”