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Domus Aurea Cabernet Sauvignon 2005

Cabernet Sauvignon from Chile
  • WS94
  • WE93
  • W&S91
0% ABV
  • RP95
  • RP94
  • WE92
  • W&S96
  • RP94
  • WS91
  • RP96
  • JS92
  • WS91
  • W&S91
  • WE90
  • W&S93
  • WE92
  • WE93
  • WS92
  • RP91
  • W&S94
  • WS93
  • WS93
  • WS91
  • WS92
All Vintages
Currently Unavailable $48.99
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4.0 2 Ratings
0% ABV

Winemaker Notes

Made with a blend of 86% Cabernet Sauvignon, 10% Merlot, and 4% Cabernet Franc.

The 2005 Domus Aurea has a dazzling ruby color and an earthy, balsamic nose with hints of orange zest and chocolate. Aged for 18 months in French oak and another 18 months in the bottle, the Domus is juicy, concentrated, and balanced, with fine, well-integrated tannins. Outstanding with grilled lamb, mushrooms and sweet red peppers.

Critical Acclaim

All Vintages
WS 94
Wine Spectator
Dark and concentrated, with alluring mint, cocoa powder and loam notes covering a muscular core of dark currant confiture and warm fig. The long, well-structured finish drips with terroir and character. The best vintage yet. Young winemaker Jean-Pascal Lacaze has settled in nicely here.
WE 93
Wine Enthusiast
Arguably the best Domus to date. This wine is super-complete and remarkably individual. It has that classic Macul-area aromas of black olive and tobacco, but the fruit from this great vintage is elevated and pure. Look for graphite, tar, cassis, cherry and chocolate all rolled into one fine, ageable package. It’s Cabernet from Chile in all its glory.
W&S 91
Wine & Spirits
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Domus Aurea

Domus Aurea

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Domus Aurea, Chile
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Located in the foothills of the Andes Mountain Range, Clos Quebrada de Macul is recognized as one of the finest vineyards in the Maipo Valley. It is here, on the gravelly slopes of a 45-acre single-vineyard, that owners Ricardo and Isabel Pena produce their award-winning Domus Aurea Cabernet Sauvignon.

The Peña family is committed to extremely low yields. The family's vineyards are divided into five blocks that follow the depth and stoniness of the soil, which are further divided into upper, middle and lower rows. The harvest is not determined by block or row but vine by vine. The winery also utilizes open-top fermentation and personalized oak aging cycles, selecting lots with the most character to be the first wines into French barrels.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

ALL6300045_2005 Item# 97382