Altos del Plata Cabernet Sauvignon

Region Mendoza, Argentina
Grape Cabernet Sauvignon
Category Red
Brand Terraza de Los Andes

Vintage Notes
Harvest 2013 has been one of the most important harvests of the last decades in qualitative terms, thanks to the absence of climate risk factors. It was characterized by cool climate trends, excellent health conditions and scarce rain. Mild temperatures contributed to an extended ripeness, and cool nights helped with keeping a great acidity and a right aromatic development.


  • Grapes are hand-harvested at the ideal time, carefully ensuring maximum fruit expression and freshness.
  • Full cluster pressing and cold must clarification.
  • Low temperature fermentation in stainless steel tanks.
  • Aging in oak barrels for 8 months.
  • Clarification, filtration and early bottling to keep freshness.
Tasting Notes
This wine has a nice deep red color. Predominance of black fruit such as plum and cherry together with subtle chocolate, vanilla and redcurrant notes. This wine stands out for its spicy touch of red pepper. Marked tannins, great texture and a strong red fruit finish.

At the end of the 1950s, the famous French Champagne house, Moët & Chandon, realized there was an enormous potential for growth in South America. They sent their wine analyst, Renaud Poirier, to study the possibility of expansion. Monsieur Poirier finally proved that Luján de Cuyo, a region within the province of Mendoza, was the best place for the birth of fine wines. In 1960, Chandon Argentina was established, the first subsidiary of Moët & Chandon outside France.

To make the Terrazas de los Andes wines, Chandon Argentina took the initiative to restore this building, located in the heart of Perdriel and at the foot of the imposing Cordón del Plata (a section of the Andes Mountain Range).

In the rocky Los Aromos, south of the Mendoza river in Lujan de Cuyo district, you’ll find the richly aromatic Cabernet vines, enjoying the best conditions for the variety.

Cool, dry weather, mountain breezes and the soil’s natural characteristics are everything the grapes need to yield a fruity, full-bodied Cabernet Sauvignon.

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