Variety

Red

Malbec

Also known as: Côt

Once Bordeaux's dark spice (great today in Cahors and Argentina) – velvety, violet-scented, deep. Occasionally in German red blends.

Portrait

Malbec, in France also called Cot or Auxerrois, originates in south-western France and is the leading variety in Cahors. In the Bordeaux area it was historically widespread but was greatly reduced after frost damage in the 20th century and is among the permitted secondary varieties there. In Argentina, where it arrived in the 19th century, it is the most important red variety; in Rheinhessen it is grown in small quantities.

The vine buds early, ripens mid-season and is frost-prone and susceptible to coulure. The wines are deep in colour, with plum, blackberry, violet and spice, with strong tannin and mild acidity. Argentine wines are usually fuller than the more angular Cahors wines.

Malbec goes with beef, grilled dishes, game and strong cheese.

Taste profile

Six axes — acidity, sweetness, body, tannin, aroma intensity and depth — on a 0–5 scale, based on typical style. Real wines vary by region and producer.

BlackberryPlumVioletCocoaVanilla
AcidityAromaDepthBodyTanninSweet

Typical aromas — Malbec

These 5 aromas typically define Malbec. Actual taste experience varies by region and style.

Blackberry

Plum

Violet

Cocoa

Vanilla

Malbec aroma families

These aroma categories are characteristic of Malbec. Other varieties have different focuses.

Fruit

Fruit aromas are the most common and come directly from the grape, ranging from citrus through stone fruit to black berries.

Floral

Floral aromas are especially marked in aromatic varieties like Riesling and Gewürztraminer.

Wood & Roast

Wood and toast aromas emerge from aging in oak barriques or larger wooden barrels.

Key regions

Malbec is grown in the following regions of our atlas. Click to see wineries.

Wineries with Malbec

6 curated profiles in our atlas grow Malbec.

6 wineries