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A brief history

Legend has it that in 1884, a gaucho mounted on his white-faced horse named Malacara was escaping the stalking of the Indians when he was hit by an arrow. The horse kept running and was able to leave the indians behind by jumping over a dangerous Cliff, a feat no other horse would dare.

Malacara then galloped on, day and night, carrying the wounded rider on his back, clinging to his mane. The horse raced through the high-peaked mountains of the Andes and finally returned the man to safety.

Since then, bald-faced horses are named after Malacara.
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Rawson 2600
Argentina
5513

malacarawines.com

c@ucovalleywines.net

Malacara Wines

Featured Wines

Malacara Malacara Malbec Bottle Preview
MalacaraMalacara Malbec

The grapes were hand-harvested, destemmed and crushed. The must was chilled and cold-soaked for 72 hours prior to fermentation for additional extraction of color, tannins and flavor. Fermentation took place in upright, conical tanks at 29° celsius (85°F) for six to eight days. The wine underwent full malolactic fermentation. It was bottled-aged for 6 months before being released into market.

Malacara Malacara Cabernet Sauvignon Bottle Preview
MalacaraMalacara Cabernet Sauvignon

The grapes were hand-harvested, destemmed and crushed. The must was chilled and cold-soaked for 72 hours prior to fermentation for additional extraction of color, tannins and flavor. Fermentation took place in upright, conical tanks at 29° celsius (85°F) for six to eight days. The wine underwent full malolactic fermentation. It was bottled-aged for 6 months before being released into market.

Malacara Malacara Merlot Bottle Preview
MalacaraMalacara Merlot

The grapes were hand-harvested, destemmed and crushed. The must was chilled and cold-soaked for 72 hours prior to fermentation for additional extraction of color, tannins and flavor. Fermentation took place in upright, conical tanks at 29° celsius (85°F) for six to eight days. The wine underwent full malolactic fermentation. It was bottled-aged for 6 months before being released into market.

Malacara Malcara Oak Cask Red Blend Bottle Preview
MalacaraMalcara Oak Cask Red Blend

The grapes were handpicked, destemmed and crushed. The must was chilled and cold-soaked for 3 days prior to fermentation for additional extraction of color, tannins and flavor. The grapes fermented for six to eight days in concrete tanks at a maximum temperature of 29 degrees Celsius (85°F) and maintained skin contact for a total of three and a half weeks for complete flavor and color extraction. Malolactic fermentation was completed and the wine was aged in a combination of medium to medium+ toasted French and American oak for six to nine months before the final blend was assembled.