2019 Paul Hobbs Cobos
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How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: powerful. Like most red wines from ; 13% alcohol.
Tannin: firm. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: fairly low. from the warm climate of .
Aromas: flowers, dark fruit and spice, typical of
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Log inCobos is an Argentinian wine produced by Paul Hobbs, an American winemaker with a strong global reputation for making premium wines. Hobbs is known for his meticulous approach to viticulture and winemaking, emphasizing terroir expression and quality.
Cobos is made in the Mendoza region, specifically the Luján de Cuyo and Uco Valley subregions. These areas are praised for their ideal conditions for growing high-quality Malbec, thanks to high altitudes, abundant sunshine and well-draining soils. Paul Hobbs applies advanced viticultural techniques, minimal intervention in the winemaking and careful barrel selection to produce wines that emphasize balance and terroir.
Character
The wine
- 100%
Origin
Bottle
Wine features
Deze 2019 Paul Hobbs Cobos Malbec toont rijp zwart fruit zoals pruim en braam, verfijnde kruiden- en cacaotonen, subtiele aarde- en mineraalnoties van hooggelegen wijngaarden en een stevige maar verfijne tanninestructuur met aangename zuurgraad. Daardoor snijdt hij goed door het vet van rundvlees en lam, vult stoofschotels aan en houdt hij het hoofd bij barbecue door zijn rookachtige en kruidige elementen; denk aan gegrilde entrecote of asado, langzaam gestoofde lamschenen of een rundstoof met rode wijn en paddenstoelen voor optimaal samenspel.
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