Named after one of our pivotal team members, Joyce Mendoza, this quintessential Malbec demonstrates why more than three-quarters of the world’s Malbec comes from Argentina. It’s where the grape thrives in the high elevation and produces wines with dark, rich and earthy fruit flavors that are supported by a vibrant acidity and firm, chewy tannins. Pair this versatile red with grilled red meats or bolder cheeses for optimal enjoyment.
Recipe PairingsSteak au Poivre (David Tanis)
Grilled Red Meats
All wines go through a primary fermentation, in which yeast converts the grapes' sugar into alcohol. Most red wines, as well as some whites, experience a second fermentation called malolactic, which converts the wines' malic acid into lactic acid.