Viña Cobos
About Viña Cobos
Anyone interested in the finest Californian wine will be familiar with the name of Paul Hobbs. A legend in his own time, he has made enormous contributions to fine wine around the world, consulting with - and making - wine at dozens of top estates from Cahors to Napa to Argentina.
His latest project in Argentina, Viña Cobos is one of the most exciting in the country. Rooted deeply within the breath-taking surroundings of Argentina’s Mendoza region, Paul Hobbs was the founding partner of what has become one of the county's most respected and sought-after estates.
Having been fascinated by the potential of this terroir since 1988, Hobbs meticulously recruited and planned for his new project resulting in a first vintage in 1999. One of the single most important players in the advancement of Argentina as an internationally recognised fine wine country, as opposed to a source for oceans of good value, everyday drinking wine, Viña Cobos simply must be on the radar of all serious oenophiles and collectors.
-
Vinous (93+)
(14.8% alcohol; from ten-year-old vines on sandy soil with a lot of big stones; aged in 65% new oak; Vignoni describes this as a more rustic site surrounded by countryside, with a lot of native herb influence; production was just three tons per hectare in 2015). Saturated ruby. Very primary nose dominated by a stony quality. Highly concentrated and extremely primary, offering flavors of blackberry, blueberry, violet, licorice, wild herbs and lightly fusel crushed rock (Vignoni described this note as water on hot rocks). Finishes with an impression of medicinal reserve and slowly building length. This juicy but youthfully imploded wine, which carries a relatively low pH of 3.4, finishes firmly tannic and needs time to expand in the bottle. There's no easy sweetness here.Inc. VAT£159.85
-
Vinous (93+)
(14.8% alcohol; from ten-year-old vines on sandy soil with a lot of big stones; aged in 65% new oak; Vignoni describes this as a more rustic site surrounded by countryside, with a lot of native herb influence; production was just three tons per hectare in 2015). Saturated ruby. Very primary nose dominated by a stony quality. Highly concentrated and extremely primary, offering flavors of blackberry, blueberry, violet, licorice, wild herbs and lightly fusel crushed rock (Vignoni described this note as water on hot rocks). Finishes with an impression of medicinal reserve and slowly building length. This juicy but youthfully imploded wine, which carries a relatively low pH of 3.4, finishes firmly tannic and needs time to expand in the bottle. There's no easy sweetness here.In Bond£130.00