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Felino Malbec 2022 - Vina Cobos
Vina Cobos


  Argentina / Mendoza
ADD TO CART At your doorstep in 1 - 3 days

You will absolutely love this one!!!


Why do we love it?

Okay, if you have tried malbec from Argentina and you liked it, then you will absolutely love this one!!! (many exclamations) The Felino 2022 Vina Cobos, is a beast of concentration and intensity, full of chocolates, spices and juicy red fruits.

But let's start from the beginning. Paul Hobbs is one of the most famous and cult American winemakers, with many famous projects to his credit. Since 1988 he has been obsessed with Mendoza, Argentina, searching for incredible plots and old vineyards in the famous Luján de Cuyo and Valle de Uco areas.

How did this go? We will tell you just this. If today you know Malbec as a variety and specifically Malbec from Argentina, you owe it to Paul Hobbs and Vina Cobos! We are not exaggerating. In 1997 he founded the Vigna Cobos winery, implemented innovative and biodynamic cultivation and winemaking methods and two years later, the Cobos 1999 Vina Cobos was the wine that put Argentina on the world wine map and gave it the glamor and position it has today. It is the wine that broke every scoring record and stood out in competitions and exhibitions, highlighting Hobbs's achievements but also the potential of the variety and the region, worldwide.

32 years later, Felino 2022 - Vina Cobos, is the stunning Malbec of old vineyards in Luján de Cuyo, Maipu and Valle de Uco at an altitude of 700 - 1200 meters, which will uplift your evening by the fireplace, rich dinners and generally impress whoever it finds in its way.









Tastes Like

It has deep purple color and intoxicating aromas of blueberry, blackberry, plum, raspberry jam, vanilla, violet, tobacco, black pepper and chocolate.

On the palate it is full bodied with medium but ripe tannins and refreshing acidity. Ripe red and black fruits are blended with spices, cocoa, espresso and leather nuances.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 14%
Origin Mendoza, Argentina
Variety Malbec
Aromas Blueberry, blackberry, plum, raspberry jam, vanilla, violet, tobacco, black pepper, chocolate
Bottle Size 750ml
Barrique 6 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No



Perfect pairing with spare ribs with soy, honey and five spices, burger with bacon and bbq sauce, tomahawk

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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