2016 Malbec

Boushey Vineyard, Yakima Valley, WA

  • Producer

    Savage Grace

  • What we love

    Crafted with a nod to Malbec made in the southwest of France (versus those from Argentina), this gem is fresh and vibrant. Gorgeous crunchy blueberries burst from the glass along with lavender, violet, and graphite. Juicy and bright on the palate with pretty bay leaf and tarragon, leading into a savory lingering finish. This is such a fun wine that will refresh and revive!

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About this Wine

This is the first Malbec that we’ve offered here on POLLUX, and after my first sip, I’m glad we waited until we found one that really got us jazzed. I don’t like to hype wines, and I’m really trying not to now, but I can’t wait to hear what you think about this wine when you try it! It’s different, it’s unique, it’s unexpected – and I think that’s why y’all are here.

Savage Grace has made a fantastic example of a Loire-styled Malbec, or Côt (pronounced ‘Coh’) as they say in France. Light and delicate, this is a Malbec that's not like those from Argentina. The fruit profile is similar (it is the same grape), but Savage Grace does not “go big.” It’s juicy not velvety, and it’s remarkably quaffable not tannic. No pretense or extended cellar aging with this one: just pure pleasure.

What a great find, a ‘must try’ new wine for anyone a little curious. Perfect for the season, too, when there are many great days to enjoy a glass outdoors. Cheers!

100% Malbec. 100% neutral barrel-fermented, bottled after 5 months. 96 cases.

Drink now through 2025.

13.3% alc | 750ml

Meet the Winemaker

Savage Grace Wines

Savage Grace Wines owner-winemaker Michael Savage is a bit of a Washington outsider.

Whereas the state wine industry’s reputation often falls on full-bodied, plush wines from iconic eastern Washington producers like Cayuse, his Savage Grace wines are betting on subtler, more delicate expressions... and on the lesser-known region: Columbia Gorge.

His vision is to make Old World style lower-alcohol, balanced, and expressive wines. “I’m looking for wine that goes with food,” says Savage, “that’s packed with flavor and aroma, but deceptively light-bodied.”

A musician in a former life, Savage learned winemaking at a larger winery whose process and style did not jibe with him. “I decided in the beginning that I wasn’t going to make wine like that.” The wines, made by Savage and his wife Grace Hearn, nevertheless decline to veer into the dilute, underripe, aggressively green school of lean winemaking. “I have a feeling you’re going to start seeing more wines like this coming out of the state,” says Savage. “I think we’re on the cusp of a change.”

We agree.

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