Price:  £13.50 | Case Rate: £12.83
Ex Tax: £11.25

Dona Paula - Estate Malbec 2018


  • Country: Argentina
  • Wine Region: Mendoza
  • Wine Area: Lujan de Cuyo
  • Wine Maker: Marcos Fernandez
  • Grape: Malbec
  • Grape Percentage: 100%
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
Food Matching

Food Matching

Perfect with a sirloin steak, hand-cut chips and herb roasted tomatoes.

Duty/Vat Paid
WA: 89 (2017) VS: 89 (2017) JR: 16 (2015) WS: 87 (2016) JS: 91 (2017) TA: 92 (2015)

Wine tasting notes

Intense violet color. In the nose, aromas of black fruits, violets and spices. Mineral and graphite notes. Great balance and freshness in the mouth, with good concentration and medium structure. Soft tannins and persistent finish.

Winery Information

Dona Paula

Dona Paula is a leading, modern winery at the forefront of exploring and investing in new, high quality wine regions in Argentina. First established in 1997, they own all of their vineyards covering 700 hectares. These vineyard sites are located in the best sub-regions within Mendoza including Ugarteche, Altamira, Gualtallary and Tupungato. They practice sustainable methods in the vineyards, maximising the true expression of terroir. Their continuous innovation in terms of vineyard management.. read more

Expert Reviews

Wine Advocate/Robert Parker (2017)89 pts

vineyard in Gualtallary, with 10% of the grapes coming from El Cepillo in the San Carlos department. The uncrushed grapes fermented with neutral yeasts, and then it aged in used French barriques for ten to 12 months. When tasting this next to some 2016s, you really notice the difference in ripeness in the vintage; this 2017 is riper and has darker fruit, even though the alcohol is a contained 13.5%. Although this is a varietal wine, it's really a large blend, as the different zones are fermented separately in concrete vats, matured in used oak barrels and then blended after the élevage. The palate is soft and tender, approachable and tasty. 480,000 bottles produced. I tasted some of the components from the different soils, and the differences were amazing—on the nose, but especially on the palate.

Vinous/Antonio Galloni (2017)89 pts

Bright, dark red with ruby highlights. Aromas of raspberry and violet are lifted by a stony pungency. An almost Burgundian style of Malbec, with lovely floral character and excellent definition and lift (in 2017, the estate's vines in Uco Valley had to be acidified--but, according to winemaker Fernandez, "less than half as much as our vines in Luján de Cuyo"). Finishes firmly tannic but not dry. Fernandez told me that the estate's highest-tier wines come from the higher-altitude southern end of Gualtallary, which features older soil and a strong component of calcium carbonate. (2015)16 pts

Tasted March 2017 - 50% from their Tupungato vineyard and 50% from Los Indios for complexity rather terroir specificity. Fermented in concrete and steel tanks. 10 months in used barrels. Less calcium carbonate in the parcel used for this wine. Sold a lot by the glass so needs to be enjoyed from the first minute, says viticulturist Martin Kaiser. Lifted red fruits and a touch peppery. More savoury on the palate but juicy and not too sweet - soft and rounded. Fresh and dark-red fruit and a fresh finish. Very slightly floral. Has a bit of everything and a mouth-watering finish. Good harmony. (JH)

Wine Spectator (2016)87 pts

Shows lots of smoky notes to the crisp red fruit flavors. Juniper berry accents emerge on the finish.

James Suckling (2017)91 pts

Bright and fresh with very clean fruit in the form of light morello cherries, citrus and orange rind. Light to medium body, pretty acidity and a fruity finish. Drink now.

Tim Atkin (2015)92 pts

Blending fruit for Los Indios in El Cepillo and Aluvia in Gualtallary, this is a stunningly aromatic Malbec with classic violet and rose petal perfume, understated oak and layers of crunchy, juicy blackberry, fennel and black cherry flavours. 2018-24

Vinification Notes

The grapes were hand-picked, prior to a gentle destemming without crushing the berries. A cold, pre-fermentation maceration was carried out. Fermentation took place at low temperatures, followed by a post-fermentation maceration of 15 to 20 days, extracting colour, flavour and fine tannins. The wine was then racked to first, second and third-use French oak barrels for a period of 12 months.