The seventeenth vintage of Cheval des Andes, a wine that has undergone a model transformation. I recently tried the 2007, and it’s fascinating to trace the different stages of its evolution, all of which say something about the contemporary history of Argentine wine. To sum up, it started out with a French love of concentration and ripeness and ended up with an equally French love of equilibrium and local terroir. The 2017 is a new beginning in itself. A blend of Malbec with 38% Cabernet Sauvignon, it presents a bold nose of fresh fruit such as sweet and sour cherry with fleshy aromas and a touch of white pepper over a bold, woody backdrop. A fluid wine, slightly taut on the palate with medium structure, a delicate feel and active tannins well integrated into the terse texture, overall it is nuanced and full of flavor. Possesses a balance that respects the concentration of the vintage without ever letting it get out of hand. An Argentine wine made with more than a nod to French expertise. (Joaquín Hidalgo, Vinous, October 2020) — 12 days ago
A lesson in one’s wine evolution. Pahlmeyer was one of the first mailing lists I joined . This was the first case purchase of my life. Told to wait 2-3 years before drinking, I did exactly
that￼. I opened a few bottles over the years and really disliked it. Probably around 2005 a friend asked if I had some wine to donate to charity￼. Of course I said here is 5 bottles of Pahlmeyer merlot.
That left 3 bottles that I stashed in storage . Fast forward to 2010 and I opened a bottle for a friend who owned a wine store . The two of us looked at each other like deer in the headlights, we were dumbfounded by how good this was. I drank my remaining bottles and have not had this wine since 2016. Thanks to a generous friend who recently said go to the cellar and you pick out wine for dinner￼. For my palate along with ‘91 Dominus, ‘91 Seavey ‘91 Togni and ‘95 Insignia the best California wines from the ‘90’s. By the way the lack of tasting experience also had me pooh poo ‘91 Dominus.
On the nose a little bit of funk that quickly blew off. Red fruit and plums on the nose give way to a palate of complex and long lasting fruit surrounded by earth and tannins. The wine’s structure leads me to believe that well stored bottles can bring pleasure over the years to come. I would love to taste this out of magnum.￼ — 2 months ago
Needs an hour decant. All over the place before that. Almost a study In wine evolution.
Nose is a bit slutty. Then it becomes almost demure. Ah fuck corked.
God hates us all.
Palate is nice. — 14 hours ago
The bottle has been open in my fridge for 1 week and it’s hit a new level... exploding with lots of tropical fruits and the oak playing a buttery supporting role. Fantastic. Preview of good things to come. 9.1 —> 9.3
These are my notes from night 1:
Oak. Pineapple and some preserved lemon. Mineral, only a touch oily and subacid on the palate, though probably not by Rhone white standards. Pretty introvert. Well-measured, but the elements haven’t come together yet. No fireworks at this point in its evolution. — a month ago
Nailed it with Afghan Lamb Kebabs. Out of the gate it’s bright with a Bordeaux character... then turns slightly underripe vegetal... by hour 4 this all smooths out. It was fun tasting it’s evolution for 6+ hours. Great wine, and recommend with hearty food. — 2 months ago
Still learning about SLH pinots but this wasn't what I expected: more leather and Earth than bright fruit. Minerals came out on day 2. It was really fun to follow it's evolution over the 3 days it took to finish it 👍😁 — 5 days ago
Shadowy ruby. Delicious. Fragrant with raisin, red fruit, blackberry, goji berry, herbal spices, blood orange, a bit of chocolate, leather and earth. Nice acidity and brightness on the palate, with just a pleasant balancing touch of sweetness. Feels like it’s in the prime of its evolution, with some fruit remaining but developing complexity. Could definitely go another 5 or more years. I think it would be really great with duck. — a month ago