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Alta Vista Estate Cabernet Sauvignon 2010

Cabernet Sauvignon from Mendoza, Argentina
  • RP90
14.5% ABV
  • WE89
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5.0 1 Ratings
14.5% ABV

Winemaker Notes

The 2010 Premium Cabernet Sauvignon shows intense, complex black fruit aromas with fresh herb notes. In the mouth, this structured wine has broad, black fruit flavors and rich tannins that blend elegantly with notes of oak.

This wine is an excellent match with grilled hangar or skirt steak with chimichurri sauce.

Critical Acclaim

All Vintages
RP 90
Robert Parker's Wine Advocate
The 2010 Alta Vista Premium Cabernet Sauvignon is raised in used American oak. It has a rounded nose of blackberry, wild hedgerow and a touch of crushed violet. The palate is medium-bodied with supple, rounded tannins. It is very harmonious and pure with an (again) almost effervescent finish that is very seductive. Excellent.
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Alta Vista

Alta Vista

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Alta Vista, Mendoza, Argentina
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Founded in 1997 and owned by the d'Aulan family, former owners of the Piper-Heidsieck Champagne house, Alta Vista is guided by the philosophy of expressing the best terroirs of Argentina and highlighting the typical Argentine varieties: Malbec and Torrontes. The winemaking team's system of terroir management led Alta Vista to produce the very first single-vineyard Malbecs in Argentina. Alta Vista has gained the respect of other wine professionals both in Argentina and in other wine-producing countries on the basis of the quality of its wines, which have been internationally classified as being among Argentina's finest.

By far the largest and best-known winemaking province in Argentina, Mendoza is responsible for over 70% of the country’s enological output. Set in the eastern foothills of the Andes Mountains, the climate is dry and continental, presenting relatively few challenges for viticulturists during the growing season. Mendoza is divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley—two sources of some of the country’s finest wines.

For many wine lovers, Mendoza is practically synonymous with Malbec, originally a Bordelaise variety brought to Argentina by the French in the mid-1800s. Here it found success and renown it never could have achieved in its homeland due to its struggle to ripen fully in finicky climates. Cabernet Sauvignon, Syrah, Merlot, and Pinot Noir are all widely planted here as well (and often blended with one another. The best white wines are made from Chardonnay, and there are excellent examples to be found as well from Torrontés, Sauvignon Blanc, and Sémillon.

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.

RRM86590_2010 Item# 119194