ShadowBuck Malbec 2018

This is a pre-arrival offering that is expected in spring of 2026 Our tasting impressions There are oceans full of Malbec produced that sometimes cloud the impression of this terrific varietal wine. This excellent fruit from a fine vineyard and great vintage, in the hands of a conscientious, caring winemaker is a revelation. I had forgotten that Malbec can be fresh and focused while still having its trademark saturation and tannins. The texture is luxuriously mouth-coating. Sure, it's big, but ShadowBuck has brilliantly tamed the beast - giving us a wine that fits beautifully with hearty, meat-based meals. About this wine 100% Malbec planted in Trystan Vineyard in 2014. The elevation is 1,250 feet, western facing at a 17% slope. The volcanic soil is Walla Walla Silt Loam. Fruit is picked during early hours of the morning and kept cold until processing, where clusters are hand-sorted, de-stemmed and crushed. Malbec then receives pectolytic enzyme, a small dosage of sulfur, and sacrificial tannin. Then, for initial 48 hours before primary fermentation, Biodiva (Torulaspora delbrueckii), is used to both promote ester production for increased mouthfeel and roundness, and to outcompete any native yeast. Followed by proper primary fermentation between 70-85°F with Lalvin BRL97 yeast for its high anthocyanin stabilization, fruit production and moderate fermentation kinetics, emphasizing bright red fruit and spiced varietal characteristics exhibited of Malbec. Fermented to complete dryness and pressed in three press fractions and kept for later organoleptic assessment. Aged sur lee for 40 months in 100% neutral oak (Premium Wine Cask). 640 bottles produced. About the grape Malbec rose to prominence in Cahors in Southern France, where it was often called Côt. These days, it is best known as the preeminent red grape of Argentina. It ripens best in warm climates and typically produces big, very dark, fruity and tannic wines. About the vintage Here are Tom's notes: 2018 was a nearly ideal growing season, with mild spring temperatures optimal for complete fruit set. A very hot summer allowed for intense and quick ripening. Nearing harvest, summer extended much later than usual, resulting in high quality fruit from optimal hang time with great acidity and tannin within the final wines.