Malbec is an ancient red grape originating in Southwest France, where it was historically known as Côt. Its cultivation dates back centuries in Cahors, where it produced deeply structured black wines long before achieving global fame. In the 19th century, cuttings were brought to Argentina, where the grape found its modern identity in high-altitude vineyards.
Genetically, Malbec is one of the classic Bordeaux blending grapes, though it plays a minor role there today. It is unrelated as a direct offspring to Cabernet Sauvignon but shares family lineage within the broader Bordeaux varietal group.
In the vineyard, Malbec is early budding and mid-ripening, making it vulnerable to frost and coulure (poor fruit set). It prefers sunny climates with large diurnal shifts, which preserve acidity while allowing phenolic ripeness. The grape’s thin skins make it susceptible to rot in humid conditions but ideal for dry mountain climates.
Stylistically, Malbec produces deeply colored, fruit-forward wines with plush tannin. Oak aging is common but often secondary to fruit expression.
In the glass, Malbec is opaque purple. Aromatically, it delivers blackberry, plum, violet, cocoa, and sweet spice. The palate is full-bodied with velvety tannins and moderate acidity. The finish is long, dark-fruited, and polished.
Benchmark regions include:
Mendoza (Uco Valley, Luján de Cuyo)
Cahors
Salta (extreme altitude Argentina)
Argentine expressions emphasize ripeness and texture, while Cahors versions are more tannic and rustic.
Commercially, Malbec has become Argentina’s flagship grape and one of the most successful New World varietal exports.