One of the classic grapes of Bordeaux, Cabernet Sauvignon is a grape to be reckoned with. A small, robust, thick and dark-skinned grape, it imparts considerable tannins, body, and color to its wines. As a result, what we have is a fairly “big”, mouth-filling wine with great acidity and tannins. Cabernet fares best in warmer climates and benefits from a long ripening season. Often aromas that are present are blackberries, black currants although some red fruit such as strawberries can be noted.
Raspberry, blackberry and black currant with hints of pepper and herbs fill the nose. Flavors of a medley of fresh blackberries, green pepper, tobacco and dark chocolate.
Appellation: Maipu, Mendoza (altitude: 3624 feet).
Soil Type: Sandy loam with alluvial rock, traces of clay.
Grooming: Vertically trained, ungrafted native vines, canopy leafage, cluster trimmed during veraison for flavor concentration.
Yield: 3.2 tons per acre.
Fermentation: Stainless steel vessels cooled to 25C to retain fresh aromatics and flavors. Two pump-overs are done per day for 8 days.
Skin-contact: Wine remains in contact with skins for 7 to 15 more days.
Grape to glass: 24 months