| Variety |
100 % Cabernet Sauvignon |
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| Harvest |
2008. |
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| Harvest time |
From 30th March to 20th April. |
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| Origin |
Ingeniero Luis A. Huergo, Río Negro, Argentine Patagonia. |
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| Vineyard |
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| Altitude / Latitude |
350 m. over the sea level / 39.2° Latitude South. |
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| Soil |
Semiarid, limy-clayey, with alluvial materials, good natural permeability and drainage, low organic material, and poor fertility. |
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| Climate |
Mild. Lineal oasis that crosses the semiarid Patagonian steppe. The annual rain average is of 200 mm..Winters are cold; summers have warm days and cool nights. There is a huge temperature range (over 70°F). Winds of 9,9 km/h average are permanent. The relative humidity is 54%. |
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| Harvest method |
Manual, at dawn, packed in 18kg boxes. |
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| Sweet Tone / Brix |
245g/l (24,6 Brix). |
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| Year |
Very good to excellent, with good accumulation of sun hours. The temperatures and low rains (50mm) guaranteed the vines dormancy. A pretty good spring, with no frosts and moderate winds. These conditions permitted the successful vine development, with no health damage. A mild and dry summer, with temperatures around 90°F and 104°F helped the vine maturity process and guaranteed a high sugar content. The temperature range of 72°F permitted a gradual maturity of the different varieties, what guaranteed mature tannins in the seeds and better color of the grapes. |
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| Winemaking |
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| Vineyard |
Grapes are manually selected in a vibrating double selection board. |
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| Fermentation |
Traditional red wine winemaking. Pre- fermentative cold maceration; sowing of selected yeasts, fermentation at 75°F and 79°F and a 25 days maceration over the orujos, with periodic rotations. Natural malolactic fermentation in stainless steel tanks. |
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| Bottle size |
750 ml. |
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| Tasting notes |
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Of an attractive intense red, brilliant and vivid. A classic of the Patagonian vineyards. Of intense flavor, good body and a unique complexity. The balance is gained thanks to the cabernet´s strength. The tannins are mature and strong. Great wine with a long lasting end in mouth. |
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| Serving temperature |
Between 61°F and 64°F. |
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Miguel Angel Naceli / Oenologist |