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KAIKEN TERROIR CABERNET MALBEC PETIT VERDOT 2020
Country: Argentina, Los Chacayes, Valle de Uco, Mendoza
Grape Varieties: 80% Cabernet Sauvignon, 15% Malbec and 5% Petit Verdot
Grape Varieties: 80% Cabernet Sauvignon, 15% Malbec and 5% Petit Verdot
AWARDS
James Suckling: 92/100
Winemaking and Aging: Manual harvest and cluster selection upon arrival at the winery. Pre-fermentative maceration at 10°C for 7 days. Fermentation in concrete tanks at 26°C for 7 days, using selected yeasts. Post-fermentative maceration for 20 days. This wine is aged entirely in French oak barrels (1/3 new barrels; 1/3 second-use; and 1/3 third-use) for 8 months. After this step, the wine is stored in the bottle for 3 months.
Alc. Content: 14,5%
Tasting Notes: Garnet red with ruby highlights. Medium fluidity. Medium legs that slide swiftly down the glass. Medium-to-high aromatic intensity, spicy, with thyme and licorice standing out. Over time it delivers aromas of roasted pepper, ripe fruit, and nuts such as roasted almonds. An intense attack, combined with an acidity level that is balanced out through pleasant tannins and medium astringency. Medium-bodied, it offers a lingering sensation on the mid-palate.
Food Pairing: Perfect for smoked venison or eggs in slowly roasted pepper cups. Service temperature 15–16°C
James Suckling: 92/100
Winemaking and Aging: Manual harvest and cluster selection upon arrival at the winery. Pre-fermentative maceration at 10°C for 7 days. Fermentation in concrete tanks at 26°C for 7 days, using selected yeasts. Post-fermentative maceration for 20 days. This wine is aged entirely in French oak barrels (1/3 new barrels; 1/3 second-use; and 1/3 third-use) for 8 months. After this step, the wine is stored in the bottle for 3 months.
Alc. Content: 14,5%
Tasting Notes: Garnet red with ruby highlights. Medium fluidity. Medium legs that slide swiftly down the glass. Medium-to-high aromatic intensity, spicy, with thyme and licorice standing out. Over time it delivers aromas of roasted pepper, ripe fruit, and nuts such as roasted almonds. An intense attack, combined with an acidity level that is balanced out through pleasant tannins and medium astringency. Medium-bodied, it offers a lingering sensation on the mid-palate.
Food Pairing: Perfect for smoked venison or eggs in slowly roasted pepper cups. Service temperature 15–16°C
Case Bottles: 12
Product Id: 0379
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Cab.Sauvignon Blend
Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.
In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.
In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and Australia.
In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.
In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and Australia.
