Oveja Negra Malbec Petit Verdot 2013

Successful double acts are usually built on opposing characters, who balance each other out. Peter Cook and Dudley Moore, Laurel and Hardy… Ant and Dec. Well, it’s the same with wine. Take a firm and elegant, seriously black-fruited grape like Petit Verdot and put it centre stage with the rewarding, juicy slapstick of Malbec and they will bounce off each other and delight the audience with their rapport. You’ll be laughing all the way back to Oddbins for another bottle.

Winemaker Edgar Carter seeks to combine sustainable viticultural practices with innovative winemaking, to produce fruit-driven wines of real character. The grapes are picked and taken to the cellar in 400kg bins. The fruit is destemmed but not crushed to avoid excessive berry breakage and minimize harsh flavours. All Malbec and Petit Verdot tanks underwent a pre-fermentation cold soak at 10C. Alcoholic fermentation followed and lasted 22-24 days at 22C - 26C with three pump-overs per day. The volume pumped and the amounts of aeration were dependent upon density and oenological tastings. Total maceration time was 22-30 days. The wine was naturally cold stabilised during the winter and earth-filtered prior to bottling. No eggs or dairy were used in the winemaking process.

Deep purplish red in colour, the wine is tremendously aromatic, with notes of violets that lead to black fruits such as blueberries and blackberries. The Malbec lends juiciness and sweet tannins to the palate, while the Petit Verdot contributes black fruit flavours and a tannic backbone that provides structure and an elegance that projects onto its long elegant finish. Excellent with roasted or braised meats with rich, peppery sauces.