New Customers Save $30 off $100+* with code SEPTNEW30
New Customers Save $30* with code SEPTNEW30
*New customers only. Order must be placed by 9/26/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Concha y Toro Don Melchor Cabernet Sauvignon 2007
Color: Bright ruby-red. Bouquet: Expressive and complex chocolate, black cherry and ripe plum mingle with coffee and cassis. Taste: Red fruit features in a dense, full-bodied wine whose fine, ripe tannins lead into a big, long and juicy finish.
Don Melchor Cabernet Sauvignon is appropriate with any hearty dish, especially lamb and steak.
The 2007 Don Melchor (98% Cabernet Sauvignon and 2% Cabernet Franc) was sourced from the Puente Alto Vineyard in Maipo at over 2100 feet of elevation. The wine was aged for 15 months in 78% new French oak. It sports an incipiently complex bouquet of toasty oak, pencil lead, exotic spices, incense, violets, and black currant, and blackberry. Structured and styled much like a classified growth Medoc, it has the balance to evolve for at least 6-8 years. Patience will be required because this tightly wound effort has much more to reveal. It should be most memorable when it attains its peak.
Still a touch tight, but dense, focused and layered, with well-integrated structure underneath loam, blackberry, espresso, tobacco and sage notes. The long finish has nice drive, with the loam edge stretching out. This has the poise and balance for cellaring. Drink now through 2017.
Deep, a bit reduced on the nose, and full as can be, with blackberry, cassis and prune aromas. The palate is super rich and concentrated, and frankly a bit heady. Flavors of burnt brown sugar, toast, tobacco, pepper and baked berry fruits are delicious, and the finish is dense and long. Drinkable now but best in another two to four years. This marks the 20th anniversary of Concha y Toro's Don Melchor Cabernet.
Enrique Tirado blends Concha y Toro's top cabernet from a terrace above the Maipo River, where the vines were planted in the mid-1970s. The warm 2007 vintage produced a robust and generous Don Melchor, succulent in its blackberry jam flavors accompanied by mocha notes. It’s a powerful wine to drink now with roast lamb or to cellar for at least three years.
Stretching from the Andes to Patagonia, Argentina's unique terroir lends to high quality wines. Formerly associated with inexpensive bulk wine but dramatically shifting focus from quantity to quality, Argentina is the most important wine-producing country in South America. Certainly excellent values abound here still, but increases in vineyard investment, improved winery technology, and a commitment to innovation since the late 20th century have 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 can be used to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.
Mendoza, a large and famous region responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, including Luján de Cuyo and the Uco Valley. 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 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.
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.
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.