The Best of Malbec Box

Hailing from El Cepillo in the Uco Valley, Crux Malbec is a true reflection of Mendoza’s high-altitude terroir. At nearly 1,200 metres above sea level, these vineyards benefit from warm days and cool nights, allowing the grapes to develop intense concentration and elegance while preserving their natural freshness. With half the wine aged in French oak barrels for six months, the result is a Malbec that’s both powerful and refined—a perfect match for Argentinian steak or a cheese board.

A bold, expressive, and deeply satisfying. A glass of Crux greets you with intense aromas of ripe plum, blackberry, and dark cherry, laced with hints of liquorice, nutmeg, and a touch of black pepper. The palate is rich and smooth, with a silky yet structured feel that delivers a perfect balance of ripe fruit, bright acidity, and velvety tannins. A touch of smoky oak and dark cocoa lingers on the finish, making this an irresistibly moreish red that begs for another sip.

This high-altitude Malbec is rich, expressive, and beautifully structured. It bursts with blackberries, violets, and black cherries, layered with delicate white flower aromas and hints of white pepper and clove. A touch of vanilla from oak ageing adds further complexity. It is silky and full-bodied, with fine tannins, bright acidity, and intense dark fruit flavours, leading to a long, lingering liquorice finish. The Uco Valley’s cooler climate and higher elevation give this Malbec a fresher, more structured character than those from Mendoza’s warmer, lower-altitude sites.

Kaiken is the Argentine project of legendary Chilean winemaker Aurelio Montes, founded in 2002 after he recognised Mendoza’s potential for producing world-class wines. The Ultra Malbec is sourced from Los Chacayes, a high-altitude vineyard at 1,250 metres in the Uco Valley, where rocky, well-draining soils and extreme diurnal temperature shifts create structured, intensely flavoured wines. Hand-harvested and fermented in concrete tanks, this wine underwent natural malolactic fermentation before ageing for 12 months in French oak barrels, followed by six months in bottle before release.