Malo - Dieter Meier

The Malo from the pen of Dieter Meier from Mendoza presents a dense, ruby-red color in the swirled glass. When the glass is slightly tilted, a transition of the wine color towards garnet red can be seen at the rims of this barrel-aged wine. Swirling the wine glass reveals this red wine’s high viscosity, visible as “church windows” on the glass wall. The nose of this red wine from Mendoza enchants with hints of plum, blueberry, blackberry, and blackcurrant. It is precisely its fruit-forward character that makes this wine so special.

Dieter Meier’s Malo delights with its elegantly dry taste profile. It was bottled with exceptionally little residual sugar. As one would naturally expect from a wine in the icon segment, this Argentine wine, despite all its dryness, captivates with the finest balance. Aroma does not necessarily require a lot of sugar. On the finish, this matured red wine from the Mendoza wine region impresses with remarkable length. Once again, hints of blackcurrant and plum appear.

Vinification of Malo by Dieter Meier

The foundation for the powerful Malo from Mendoza consists of grapes from the Malbec, Petit Verdot, and Syrah varieties. After hand harvesting, the grapes are brought to the press house as quickly as possible. There they are sorted and gently crushed. Fermentation then takes place in large wooden vats at controlled temperatures. After fermentation is complete, the powerful Malo is aged for several more months in French oak barrels. Once the wine is finished, the Malo is gently harmonized.

Food recommendation for Malo by Dieter Meier

Enjoy this organic red wine from Argentina best at a temperature of 15–18°C as an accompanying wine with vegetable couscous with beef meatballs, boiled veal brisket with beans and tomatoes, or goose breast with ginger red cabbage and marjoram.

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