In Australia we really have been doing Malbec all wrong. We seem to always try and make a very serious, aggressive wine that is almost undrinkable when young. Bob doesn't understand why Malbec can't be drinkable when young. He has done all the classic techniques like a massive amount of time on skins, destemmed fruit and almost a year in oak. This was to prove the point despite all this a wine can be so drinkable and yet could be left to age.