Craft a bold, fruit‑packed Malbec at home with the Beaverdale 30 Bottle Kit. Expect deep colour, ripe blackberry and black plum, touches of blueberry and violet, and hints of cocoa, vanilla and spice from balanced oak. Full‑flavoured with firm yet supple tannins and a long, satisfying finish, it’s easy for beginners and rewarding for experienced winemakers—great now and even better after some bottle age.
Key features
- Makes 23L (approx. 30 x 750ml bottles)
- Style: Malbec – full‑bodied, dry, plush fruit, moderately oaked
- Tasting notes: blackberry, black plum, blueberry, violet, cocoa, vanilla, gentle spice; firm, smooth tannins
- Difficulty: beginner‑friendly; improves with ageing
- Typical timeframe: ready in about 4–6 weeks
- Typical ABV: around 12–13% (process dependent)
- No additional sugar required; formulated from quality grape juice concentrate
- Includes: grape juice concentrate, wine yeast, stabilisers, finings, oak (where applicable), and full instructions
- Best served at 16–18°C; pairs with grilled steak, roast beef, BBQ ribs, hearty stews, empanadas, mature cheeses
What you’ll need (not included)
- Fermenter (25L), airlock, hydrometer, thermometer
- Syphon, sanitiser, corks, corker, bottles (or alternative closures)
- Optional: degassing tool, filter, extra oak for customisation
How it works (quick steps)
- Sanitise all equipment thoroughly.
- Add concentrate and water to 23L; pitch yeast.
- Ferment dry; confirm stable gravity.
- Stabilise and clear with finings; adjust oak to taste.
- Bottle; flavours round out after 3–9 months.
Why choose Beaverdale Beaverdale kits are trusted for varietally true, well‑balanced reds with consistent results—ideal for home winemakers seeking quality and reliability.
FAQs
- Do I need to add sugar? No—this kit is complete as supplied.
- How many bottles does it make? Up to 30 standard 750ml bottles (23L).
- Is it vegan? Some finings may not be vegan; check the latest kit contents if this matters to you.
- How long should I age it? Drinkable young, but Malbec shines after 3–12 months as tannins integrate.
- Can I boost oak or spice? Yes—add extra oak chips or spirals to taste during stabilising.