Thought I'd pop in for some comment on these two, including observations about the bottles - inspired by Hokitika; although bottles don't effect my personal ratings.
I was turned onto the Stagiaire by this forum, so thanks for that guys. I like the bottle, midweight, good punt, minimal label with a sort of artistic take on gears (?) perhaps a meta comment on precision. Plays well into the 'I might be $25 but I make up for it by being culty and cool' aesthetic.
My notes mention a fantastic nose of strawberries and barnyard floor, a mid length palate of rhubarb, red berries, mushy strawberry with a touch of heat and an attractive bright colour palate. I didn't see much aging potential or complexity, despite reviews to the contrary. By day 2 this has evolved magnificently into a much leaner, more precise wine - I think I was wrong about age-ability. Really good and wish I had left more than one glass to go the distance; oh well, 11 left in the cellar.
Achaval Ferrer is a passion purchase, borne out of a trip to Mendoza a few years back.
Disclaimer: Achaval Ferrer made what I thought was the best Malbec I had in South America, and I drank a fair few... Strange bottle shape with a huge shoulder to catch sediment (strange because AFAIK Malbec not meant to be aged), heavy, big punt. I don't really like labels with crest-ish designs on them - feels a bit wanky. I think Achavel are big enough to just put their name on a bottle and leave it at that, a la Mosswood.
Iconic Medozan Malbec nose, I don't know how to describe except crushed violet, plums, five spice and star anise; so aromatic that you can't help but smell it even as you put the glass to the mouth. It sound silly writing this but I always think of chocolate cake that has beetroot in it when I smell Mendozan Malbec. Palate is lush, midweight tannins, fair kick of acid to balance out the fruit and chocolate - 'juicy'. Reasonably long. Inky dark with purple rim. So evocative of the region; smokey barbecues, completos, empanadas and cigars.