Paul Hobbs first visited Mendoza in 1989, crossing the Andes from Chile and instantly captivated by the region, its people, and its potential for producing outstanding wines. He began experimenting with wild-fermented Chardonnay and Malbec, the grape that would later become Argentina’s signature variety. His first 10-barrel vintage of Malbec impressed the American press, highlighting the potential of the region. In 1999, he established Viña Cobos, focusing on authentic expressions of Mendoza’s terroirs. Today, the winery produces elegant and balanced wines that reflect meticulous vineyard management and deep respect for the land.

Viticulture

The vineyards are located in Valle de Uco and Luján de Cuyo at altitudes ranging from 2,780 to 4,800 feet. The semi-desert climate, with its strong sunlight and wide diurnal temperature shifts, produces grapes with concentrated flavours and natural acidity.

Winemaking

The grapes are hand-harvested and fermented with a combination of selected and native yeasts in 8- and 17-ton closed-top stainless-steel tanks. The wine is then aged in American oak barrels for nine months and bottled in February. No fining is applied, preserving the wine’s natural purity.

Tasting Note

This Malbec shows a deep red colour with violet tones. The nose is expressive, revealing aromas of plum, blueberries, menthol, and subtle floral notes. On the palate, it is concentrated yet balanced, juicy, pure, and finishes long and elegant.

Food Matching

This wine pairs beautifully with a charcuterie board with cheese, stuffed pasta, skirt steak, or loin cuts, but it is also versatile enough to accompany a wide range of dishes.

Technical Details

Varieties: Malbec 100%

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