Graham Norton He Devil Malbec

From Mendoza, the home of Argentinian Malbec, Graham Norton's Own He-Devil is a wine to sit up and take notice of. Deep purple in the glass with a bouquet of sweet spice and plum compote which envelopes the palate with a sweet toasty finish.

"If you're looking for a well-behaved wine, this isn't it! My He-Devil was created to turn heads, break hearts and leave you wanting more... and it's delivered on all counts."

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Wine of Mendoza, Argentina

More on the collaboration at invivowines.com/gn

Argentina

Bottle

Importer:
Benchmark Drinks Europe,
T12 T0CT,
ROI.

Contains Eggs, Contains Sulphur Dioxide/Sulphites
Contains Sulphites, Egg

Graham Norton

Bottled for:
Benchmark Drinks Ltd,
SW18 1NN,
UK.

By:
W1745,
UK.

Produced by:
Vina Las Perdices,
Mendoza,
Argentina.

For
Invivo & Co.

invivowines.com
Benchmark Drinks Ltd,
SW18 1NN,
UK.

New Zealand winery Invivo’s long-term collaboration with Graham Norton, host of the UK’s top chat show, goes beyond typical endorsements. Graham tastes and blends new vintage samples each year with Invivo co-founders Tim and Rob to ensure the wine reflects his tastes. With over 300 accolades across 13 wines and spirits, it’s a celebrated partnership. Read more at www.invivowines.com/gn and follow @grahnortdrinks on Instagram.

2023

Due to their thick skins, the Malbec grape needs more sun and heat than other red wine grapes to fully mature. GN HE-DEVIL’s Malbec grapes come from Northern Mendoza in Argentina, which boosts a warm climate and low annual rainfall, creating perfect growing conditions for this variety.

Graham Norton’s HE-DEVIL Malbec is a wine to sit up and take notice of. Deep purple in the glass with a bouquet of sweet spice and plum compote which envelopes the palate with a sweet toasty finish.

14

10.5

Hand-harvested Malbec grapes were chilled to 4°C and hand-sorted to select the best fruit. The bunches were lightly crushed, destemmed, and placed in open stainless-steel tanks. After a 10-day cold soak, selected yeasts were added for fermentation. Gentle pump-overs kept the grape skins wet, and after fermentation, the wine stayed on the skins for another 10 days. The free-run wine was drained, the pomace was pressed, and the wine settled briefly before aging in French and American oak barrels. After malolactic fermentation and 10 months of oak aging, the wine was lightly fined and bottled.