Manos Negras, 'Stone Soil Select' Malbec, IG Paraje Altamira, 2022

Manos Negras, 'Stone Soil Select' Malbec, IG Paraje Altamira, 2022'One Liner' High altitude Argentinian charm in every sip. Tasting Note Inky violet in the glass with a flicker of ruby around the edge, this is Malbec showing off. On the nose, think dark cherries, ripe plum, and a whiff of violet, with a dusting of cocoa and black pepper that nods to the wines time in oak. The palate follows through confidently concentrated black fruit, supple tannins, and a cool stony edge from those all important Altamira soils.

'One-Liner'
High-altitude Argentinian charm in every sip.

Tasting Note
Inky violet in the glass with a flicker of ruby around the edge, this is Malbec showing off. On the nose, think dark cherries, ripe plum, and a whiff of violet, with a dusting of cocoa and black pepper that nods to the wine’s time in oak. The palate follows through confidently – concentrated black fruit, supple tannins, and a cool stony edge from those all-important Altamira soils. The finish is long and polished, with lingering spice and just enough bite to bring you back for another glass.

Country: Argentina
Region: Uco Valley, Mendoza
Sub-Region: IG Paraje Altamira
Grape(s): 100% Malbec
ABV: 14% 
Style: Red - Full-bodied
Friendly: Organic, Sustainable, Vegan, Vegetarian

Awards & Critics' Scores
92 pts - Tim Atkin MW
91pts - James Suckling
95pts - Decanter

The Story
Manos Negras (literally "Black Hands") is named in honour of the inky-stained palms of the people who craft these wines – hands-on winemaking in the truest sense. The team here aren’t into gimmicks. They’re into place. Paraje Altamira, perched high in the Uco Valley, is prized for its stony soils and cool climate, producing Malbecs with freshness, structure, and depth. This one’s a real expression of altitude, geology, and old-school hard graft.

Perfect With... (click me for the recipe)
Meat: Charcoal-grilled Argentinian steak with chimichurri

Vegetarian: Mushroom and spinach empanadas

Vegan: Smoky lentil and aubergine stew with crusty bread