Kaiken, Malbec Clasico 75cl Bottle

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Kaikenes are wild geese, native to Patagonia, that fly across the Andes between Chile and Argentina. In the same way, legendary Chilean winemaker Aurelio Montes crossed the Andes to make wines in Mendoza. Aurelio saw the enormous potential of the region for premium viticulture and, after several exploratory trips, founded the Kaiken winery in 2002. His aim was simple: to make great wines in Mendoza and, in doing so, to show the best of both sides of the Andes. Wine from Bierzo | Wine from Carinena | Wine from Douro | Wine from Montsant | Wine from Priorat | Wine from Penedès | Wine from Rioja | Wine from Ribera del Duero | Wine from Somontano

Cover and grill for another 30 minutes. Shift the ribs around (but keep them bony side down) and spray once more with sherry. Cover and grill for 30 minutes longer, until the meat is tender. Replenish the coals as necessary. Wine from Constantia | Wine from Durbanville | Wine from Franschoek | Wine from Paarl | Wine from Robertson | Wine vom Simonsberg | Wine from Stellenbosch | Wine from Tulbagh | Wine from Wellington Los Chacayes Vineyard in the Tunuyán region of the Uco Valley, has 150 hectares planted with Malbec and Cabernet Sauvignon, and bush vine Petit Verdot and Cabernet Franc on sandy and skeletal soils at 1,250 metres, produces wines with great structure and colour intensity. Ageing potential: The wine is ready to be enjoyed now but has the intensity and structure to age for the next decade.Originally planting the variety in secret from his father, it was through experimentation that Aurelio Montes Junior discovered that the Uco Valley’s high-altitude vineyards were well suited to growing Cabernet Franc. Aurelio Junior has pioneered this variety in Argentina and, together with a handful of other winemakers, has highlighted the country’s potential to produce top quality Cabernet Franc. ‘Obertura’ displays an intense and complex nose, with fresh redcurrants, plums, and some spicy notes of pepper and clove. The Kaikén wines are faithful expressions of the Mendoza terroir and for wines of this quality offer tremendous value for money. The Altamira Vineyard in the San Carlos region of the Uco Valley is planted at 1,200 metres with Malbec and Chardonnay on calcareous soils with sand, lime and stones and produces wines with a dark fruit profile and marked minerality. Grapes for Kaiken’s traditional method sparkling wine are sourced from the renowned sub-region of Gualtallary in the Uco Valley. Here limestone-rich soils and altitudes of around 1,400 metres above sea level provide optimal conditions for growing Chardonnay and Pinot Noir.

The high degree of development achieved by viticulture, added to new research promoted by a generation of restless producers, has led to the identification of micro-regions with different terroirs, reflecting the diverse character of Argentine viticulture. It is specifically in Malbec where this quality is best appreciated. Heat a large ovenproof frying pan until hot, carefully lift the beef out of the marinade (discarding the marinade), place the beef in the pan and sear on each side until brown. The Kaiken Clasico Malbec palate is smooth, with well-balanced acidity, round and elegant tannins and a medium-long finish. Kaiken suggests serving this Malbec “with casseroles or not too elaborate red meat dishes, or just enjoy with ripe cheese.” On the palate, Kaiken's Malbec starts pleasantly dry, grippy and aromatic. Some wines are dry on the label, others really are. This red wine is one of the latter, as it was bottled with only 1.8 grams of residual sugar. On the tongue, this well-balanced red wine is characterized by an incredibly dense texture. Due to its concise fruit acid, the Kaiken Malbec is impressively fresh and lively on the palate. The final of this youthful red wine from the wine-growing region of Mendoza finally captivates with considerable reverberation. Vinification of the Kaiken Kaiken MalbecMeaning ‘first’ in the Pehuenche dialect, ‘Mai’ is Kaiken’s top wine. Sourced from 100-year-old vines in Vistalba, this 100% Malbec is structured and powerful yet balanced. It is aged for 18 months in French oak barrels, which lends the wine a complexity and roundness that carries through to the finish. The wine is ready to be enjoyed now but has the intensity and structure to age for the next decade. Kaiken‘s own vineyards supply 70% of their production requirements and 30% is from vineyards that they control. For the beef, place the soy sauce, chilli, garlic and oil in a blender or food processor and blend until smooth.

For the salad, place the soy sauce, ginger, chilli, garlic, lemon juice, fish sauce and sugar in a bowl and whisk to combine. Kaiken recommends a 30-minute decanting period to “bring out the full range of delicious flavors and aromas.”

Not surprisingly, this particular wine and vintage is rated over 90 points by several industy publications. To serve, arrange the leaves on a plate. Thinly slice the beef fillet and arrange it over the salad leaves. When the glass is tipped this wine really coats it up! Slow falling legs then form and glide down the sides of the glass. Aroma The Kaiken vineyards are situated in the heart of Mendoza as well as further south in the Valle de Uco, where many premium producers are now sourcing their fruit.