Malbec was always the underdog until it found a home in Argentina (becoming popular from the late 1990s onwards) and more recently, in Australia. In fact, in French the name of this thin-skinned, dark-purple grape is derived from the term mal bouche, meaning ’bad mouth’, which suggests what the old French winemakers thought of it. For a long time on Australia, malbec was thought of as a backup grape, often mixed with shiraz or cabernet sauvignon or simply blended in table wine with no mention on the label at all. Yet times have changed and the popularity of the crop as a stand-alone varietal is increasing at a rapid pace. When compared to Argentinian varieties, Australian malbec – grown at a lower altitude – tends to taste less linear and have a bolder mid-palate, while premium Australian versions tend to be richer and more tannic. Expect aromatic and violet notes plus soft tannins on the finish due to the milder climate.