Bodega Dante Robino has been making wine in Mendoza for over a century, with its story beginning in 1920 when Italian immigrant Dante Robino established the winery to supply his Buenos Aires restaurant. Today, the estate combines this heritage with modern winemaking, working with vineyards across Mendoza and other Argentine regions. The winemaking team is headed by Gonzalo Funes, supported by legendary Argentine consultant Jorge Riccitelli, who was named Wine Enthusiast’s Argentine Winemaker of the Year in 2012.

Made from 100% Malbec grown at altitude in Mendoza, the grapes are hand harvested and carefully selected before undergoing a period of cold pre-fermentation maceration. Fermentation and post-fermentation maceration take place in small vessels at controlled temperatures, with regular pump-overs and délestage to encourage gentle but thorough extraction. Natural malolactic fermentation follows, before the wine spends around 14 months ageing in French oak, bringing added complexity and polish while retaining the character of the fruit.

Deep and vibrant in colour, the wine opens with generous aromas of blackberry, ripe raspberry and dark plum, accompanied by violet, liquorice and warming spice. French oak adds subtle layers of vanilla, cocoa and gentle toast. The palate is rich and voluptuous yet remarkably silky, with concentrated dark fruit, firm but ripe tannins and well-balanced freshness. Its combination of power, elegance and length makes this a particularly impressive expression of Mendoza Malbec.

The 2020 vintage was awarded Gold at the International Wine Challenge 2024, adding an international accolade to an already impressive pedigree. The later 2021 vintage went on to win 96 points and the International Malbec Trophy at the same competition, being named the World’s Best Malbec 2024. While that award belongs specifically to the 2021 vintage, it underlines the quality and consistency of the Gran Dante style.

This is a superb partner for Argentine-style grilled ribeye steak, where the wine’s concentration and structured tannins stand up beautifully to charred, richly flavoured meat. For a vegetarian pairing, try it with grilled portobello mushrooms, roasted aubergine and smoked paprika, where the earthy, smoky flavours complement the wine’s dark fruit, spice and subtle oak.