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BenMarco Cabernet Sauvignon 2013

Cabernet Sauvignon from Mendoza, Argentina
  • RP90
  • TP90
14.3% ABV
  • RP90
  • RP90
  • RP88
  • RP90
  • WS87
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3.2 6 Ratings
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3.2 6 Ratings
14.3% ABV

Winemaker Notes

Los Árboles has a stony soil that allow for early ripening. Benmarco Cabernet Sauvignon is a bright wine with persistent flavors of currant, cassis, plum, plus a hint of herbs and juicy acidity, finishes with firm tannins and very good grip.

Pair with beef, sausages, spiced or grilled pork, veal, rabbit, medium-strong cheeses, and meat-based pasta sauces.

Blend: 90% Cabernet Sauvignon, 5% Merlot, 5% Cabernet Franc

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2013 Benmarco Cabernet Sauvignon is sourced form Los Árboles in the Uco valley, at the limit of Tupungato and Tunuyán. There is riper fruit here, black cherries and blackberries plus good varietal character with herbal aromas and plenty of cracked black pepper. There is nice freshness, a lot less oak and higher acidity than in previous vintages. The tannins are fine and the wine is long and easy to drink.
TP 90
Tasting Panel
Smooth and elegant with ripe plum, cassis and spice; rich and silky with balance and finesse; long and stylish.
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BenMarco

BenMarco

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BenMarco, Mendoza, Argentina
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In 1999 Susana Balbo crafted a line of wines to showcase the ripe fruit expression of her sustainably-farmed Mendoza vineyards. The philosophy is a simple one: grow great grapes and make wines that are true to their place. Minimal intervention during the growing season and through harvest allows the true fruit character to develop. Combine this with Susana's winemaking skills and the result is wines that express the powerful fruit flavors, the ripe tannins and the incredible length and balance that can only come from this one place: Mendoza.

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, divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley, is the source 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 that it never knew in its homeland where a finicky climate gives mixed results. Cabernet Sauvignon, Syrah, Merlot and Pinot Noir are all widely planted here as well (and sometimes even blended with each other or Malbec). Mendoza's main white varieties include Chardonnay, Torrontés, Sauvignon Blanc and Sémillon.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

YNG206597_2013 Item# 143792