Bodega Norton Perdriel Cabernet Sauvignon 2008
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Astonished at the features of the place, and pushed by his visionary spirit, in 1895, an English Engineer, Mr. Edmund J. P. Norton planted the first vines importing them from France, thereby giving origin to what was the first winery in the area.
Almost 100 years later, Austrian businessman, Mr. Gernot Langes–Swarovski, travelled to Mendoza and experienced the same fascination for the region beauty, the warmth of its people, and the excellent conditions for vine growing. Supporting his decision in his intuition and in the fact that he was convinced of the high potential the vitiniculture represented in Argentina, in 1989, he acquired the Winery with the following firm aim: to make wines recognized worldwide for their quality. While executing this project, he appointed his son Michael as the person responsible for the management of the company, who, jointly with a team of local professionals started a new phase of investment, revamping and growth.
In that way, the incorporation of top-notch technology together with the knowledge and passion of people, have caused Norton to be the leading brand in exports and one of the country´s most important Wineries.
Our 5 farms have over 1200 ha fit for growing vine, 680 ha out of which are currently cultivated. Over 150 families of vineyard workers live and work there, sharing secrets and experiences from generation to generation. This knowledge and passion for the work, combined with the professionalism of our team of agricultural engineers result in products with excellence.
With vineyards tretching along the eastern side of the Andes Mountains from Patagonia in the south to Salta in the north, Argentina is one of the world’s largest and most dynamic wine producing countries—and most important in South America.
Since the late 20th century vineyard investments, improved winery technology and a commitment to innovation have all contributed to the country’s burgeoning image as a producer of great wines at all price points. The climate here is diverse but generally continental and agreeable, with hot, dry summers and cold snowy winters—a positive, as snow melt from the Andes Mountains is used heavily to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.
Argentina’s famous Mendoza region, responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, with Luján de Cuyo and the Uco Valley most noteworthy. Red wines dominate here, especially Malbec, the country’s star variety, while Chardonnay is the most successful white.
The province of San Juan is best known for blends of Bonarda and Syrah. Torrontés is a specialty of the La Rioja and Salta regions, the latter of which is also responsible for excellent Malbecs grown at very high elevation.
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 for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux where it forms the base of the Medoc reds. These blends 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.
Tasting Notes for Cabernet Sauvignon
Cabernet Sauvignon is a dry red wine rich in color, tannin and extract. It expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In the Old World you'll often find the more earthy side of Cabernet. In warmer regions like California, Washington, Argentina, Chile and Australia, you can typically expect more upfront fruit flavors.
Perfect Food Pairings for Cabernet Sauvignon
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 for Cabernet Sauvignon
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.