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Kaiken Clasico Malbec, Mendoza 2021

Textbook Malbec from the Andes - smooth, full bodied and fruity with a hint of spice and chocolate.
Big & Bold
£12.30
More Information
Producer Kaiken
Country Argentina
Region Mendoza
Wine Type Red Wine
Body / Style Big & Bold
Grape Blend 100% Malbec
Bottle Size (ml) 750
% Abv 14
Vintage 2021
Special Features Sustainable, Vegan
Extra Info Textbook Argentinian Malbec
Food Pairing Guide Try with some duck or rump steak with blue cheese sauce
Terroir 60 kilometres from the city of Mendoza and at an altitude of 950 metres above sea level. These vineyards feature soils composed of silt, clay and sand with stones at two metres derived from erosion from the Andes Mountains.
*Please note - the image may not reflect the current vintage

Kaiken Clásico Malbec is a smooth, full-bodied Malbec from the Andes mountains. Succulent and smoky with aromas of blackberries and plums. If you love Malbec, this is textbook.

The grapes come from vineyards in the Agrelo zone, 60 kilometres from the city of Mendoza and at an altitude of 950 metres above sea level. These vineyards feature soils composed of silt, clay and sand with stones at two metres derived from erosion from the Andes Mountains. The region’s climate is warmer than that of the Uco Valley, which allows Kaiken to obtain grapes with more fresh fruit aromas and flavours as well as very ripe, soft tannins.

Kaikenes are wild geese, native to Patagonia, that fly across the Andes between Chile and Argentina. In the same way, Montes, the Chilean winery, crossed the Andes to set up in Mendoza. Their vineyards are situated in the heart of Mendoza and further to the south in Valle de Uco, where many of the premium producers are now sourcing their fruit. The focus is primarily on Malbec and Cabernet Sauvignon, a variety that has been somewhat forgotten as Malbec has surfed one wave of success after another in the past decade. As a result, there are many old vineyards in Mendoza that produce excellent fruit. Kaiken's own vineyards supply 70% of their production requirements and 30% is from vineyards that they control.

Winemaker: Rogelio Rabino & Gustavo Hormann The grapes were hand-picked and sorted, and then cold soaked for seven days to extract aroma and colour. After that, the grapes were fermented for 10 to 12 days, and then kept on their skins for 10 days to give colour and structure. Following fermentation, 40% of the wine was transferred into French oak barrels for six months, of which 10% were new and the rest second and third use. The wine was naturally fined and gently filtered before bottling.
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