La Posta Cocina Tinto 2018 - SPIRITED Wines
Wines , cheeses, gourmet foods, liquors, craft beers and more. in Lenox, MA.
La Posta Cocina Tinto 2018
SKU: 28273

La Posta Cocina Tinto 2018

  • wa89
  • v88
  • we86

Save $4.00 (25%)

Available for:
Category Red Wine
Region Argentina, Mendoza, Alto Vale de Uco
Brand La Posta
Alcohol/vol 13.5%
(60% Malbec, 25% Bonarda, 15% Syrah)
A world-renowned wine making process with the infamous Laura Catena
(the woman who put Argentinian wine on the map!) and a handful of local grape growers in Mendoza Argentina.
Rated 92 Points ‘Outstanding!’: “So much pressed-violet character, spice box, licorice, brambleberries and citrus undertones. Very juicy on the palate with lots of soft, succulent tannins, driven acidity and only an ever so slightly chewy finish. So pure and deep on the long, layered finish. Unbelievable value. This has a superb quality to price ratio. A triumph over the vintage, this lovely Malbec blend is a perfect introduction to Mendoza!”- James Suckling.
Pair this beauty with one of our favorites, dry herb rubbed, grilled lamb!

Wine Advocate
  • wa89

The red blend 2018 Tinto (which means "red in Spanish) is 60% Malbec and 20% each Bonarda and Cabernet Franc, a harmonious and complex blend that is fruit-driven, clean, balanced and very easy to drink, which is the signature from la Posta, especially in the 2018 vintage. Delicious and easy.

Luis Gutierrez, October 31, 2019
  • v88

Deep ruby-red. Expressive aromas of blackberry, bitter chocolate and violet. At once pliant and penetrating, showing good juicy precision and floral lift to its moderately dense, dry dark berry flavors. Finishes with firm but harmonious tannins, repeating floral lift and a hint of meaty Syrah.

Stephen Tanzer, September 2019
Wine Enthusiast
  • we86

Candied fruit and woody aromas are hefty and domineering rather than natural. Following suit, this Malbec blend feels thick and sappy, not free flowing. Candied, oaky flavors of red-berry fruits show heat on a grapey finish.

Michael Schachner, January 1, 2020