Terraza de Los Andes Cabernet Sauvignon (Reserva)

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

Vintage Notes
The season was characterized by a very cold winter followed by late spring – early summer high temperatures, which resulted in a rapid increase in sugars and weight loss of berries. During the rest of the cycle, low temperatures continued and ripeness developed slowly, obtaining very fruity and aromatic wines with present acidity, a consequence of a cool late summer.

Vinification

  •  Hand-harvesting in the 3rd and 4th week of April.
  • Cluster destemming and slight berry crushing.
  • Fermentation and maceration for 21 days average, alternating pumping over and delestage. Devatting
  • Aging for 12 – 14 months in 1/3 new – and the remaining in second and third use – French oak barrels.
  • Clarification. Filtration Bottling.
  • Bottle Aging : 6 months minimum.

Tasting Notes
This Wine has an intense garnet red color. Predominance of spicy notes of thyme and green pepper in harmony with an intense black fruit and fig background. A gentle and full wine. In the mouth, it reveals a precise and long 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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