Terrazas de los Andes

Terrazas de Los Andes Malbec Reserva

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Starting at $32.00
Size
  • 750ml, bottle

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      Terrazas de Los Andes Malbec Reserva - Main
      Terrazas de Los Andes Malbec Reserva

      Beyond the Label

      Brimming with aromatic intensity, our bright, fresh and fruity Terrazas de los Andes Reserva Malbec wine is created from a blend of more than 100 plots, organically farmed where the earth meet the sky at the foothills of the Andes. Blending mountain fruit from our vineyards in the Uco Valley with grapes from the higher terroirs of Las Compuertas in Luján de Cuyo, is our signature mountain malbec wine.

      Our bright, fresh and fruity Reserva Malbec is a blend of 100+ parcels from 8 high-altitude estate vineyards in transition to organic.

      California Residents:Click here for Proposition 65 WARNING

      Product Details

      Product Type Red Wine
      Varietal Malbec
      ABV 14.1%
      Dietary Gluten Free
      Country Argentina
      Awards 94 points James Suckling. 91 points IWC. 90 points Tim Atkin.

      Tasting Notes

      Nose

      Fresh and intensely fruity with black​ and red fruit flavors like blackberry, plum and strawberry, together with typical violet and mountain spices notes of cold climate Malbec.

      Palate

      Vibrant and layered, the mouthfeel is fresh and polished, with a good tension and length.

      Make a Cocktail

      Filet Mignon Stuffed With Smoked Streaky Bacon and Vegetables and Creamy Quinoa

      Ingredients
      1.3 lb Veal Fillet in 1 Piece
      1.7 oz Smoked Streaky Bacon
      .7 oz Eggplant
      2.4 oz Quinoa
      .4 oz Red Pepper, Green Peppers and Yellow Peppers (.4 oz of each)
      .4 oz Green Onion
      Steps
      1 Make a cylinder with the smoked streaky bacon, the eggplant and the charred peppers. Freeze.
      2 Clean the fillet, make a cut in the center, insert the frozen cylinder of bacon and tie. Cut in two, season with salt and pepper and sear on a griddle. Finish cooking in the oven to a desired doneness.
      3 Wash the quinoa until it does not foam. Cut the vegetables in brunoise and sauté them in a saucepan with oil and butter. Add the quinoa and broth until covered (little by little). Every time the broth is consumed, add again. Cook for approximately 10 min, season with salt and pepper, and add a few drops of smoked Tabasco if desired.
      4 Add the cheese off the heat.
      5 Serve hot as a garnish for the fillet.
      About this item

      Beyond the Label

      Brimming with aromatic intensity, our bright, fresh and fruity Terrazas de los Andes Reserva Malbec wine is created from a blend of more than 100 plots, organically farmed where the earth meet the sky at the foothills of the Andes. Blending mountain fruit from our vineyards in the Uco Valley with grapes from the higher terroirs of Las Compuertas in Luján de Cuyo, is our signature mountain malbec wine.

      Our bright, fresh and fruity Reserva Malbec is a blend of 100+ parcels from 8 high-altitude estate vineyards in transition to organic.

      California Residents:Click here for Proposition 65 WARNING

      Product Details

      Product Type Red Wine
      Varietal Malbec
      ABV 14.1%
      Dietary Gluten Free
      Country Argentina
      Awards 94 points James Suckling. 91 points IWC. 90 points Tim Atkin.

      Tasting Notes

      Nose

      Fresh and intensely fruity with black​ and red fruit flavors like blackberry, plum and strawberry, together with typical violet and mountain spices notes of cold climate Malbec.

      Palate

      Vibrant and layered, the mouthfeel is fresh and polished, with a good tension and length.

      Cocktail Recipe

      Filet Mignon Stuffed With Smoked Streaky Bacon and Vegetables and Creamy Quinoa

      Ingredients
      1.3 lb Veal Fillet in 1 Piece
      1.7 oz Smoked Streaky Bacon
      .7 oz Eggplant
      2.4 oz Quinoa
      .4 oz Red Pepper, Green Peppers and Yellow Peppers (.4 oz of each)
      .4 oz Green Onion
      Steps
      1 Make a cylinder with the smoked streaky bacon, the eggplant and the charred peppers. Freeze.
      2 Clean the fillet, make a cut in the center, insert the frozen cylinder of bacon and tie. Cut in two, season with salt and pepper and sear on a griddle. Finish cooking in the oven to a desired doneness.
      3 Wash the quinoa until it does not foam. Cut the vegetables in brunoise and sauté them in a saucepan with oil and butter. Add the quinoa and broth until covered (little by little). Every time the broth is consumed, add again. Cook for approximately 10 min, season with salt and pepper, and add a few drops of smoked Tabasco if desired.
      4 Add the cheese off the heat.
      5 Serve hot as a garnish for the fillet.
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