









Graham Norton He Devil Malbec is a premium red wine from Mendoza, Argentina. It features sweet spice and plum compote notes with a toasty finish, ideal for special occasions or evening drinks.
This product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
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.
Contains Eggs, Contains Sulphur Dioxide/Sulphites.
Produced by: Vina Las Perdices, Mendoza, Argentina. Bottled for Benchmark Drinks Ltd, UK.
Current vintage 2023. Regional information: 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 boasts a warm climate and low annual rainfall, creating perfect growing conditions for this variety.
Tasting notes: 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.
Alcohol by volume 14. Units 10.5.
Vinification details: 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.