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Domus Aurea Cabernet Sauvignon 2008

Cabernet Sauvignon from Chile
  • W&S93
  • WE92
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Winemaker Notes

Made with a blend of 86% Cabernet Sauvignon, 7% Merlot, 5% Cabernet Franc and 2% Petit Verdot, the Domus Aurea has a dazzling ruby color and an earthy, balsamic nose with hints of orange zest, black currants, huckleberries, cherries and ginerbread. Aged for 20 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.

Blend: 86% Cabernet Sauvignon, 7% Merlot, 5% Cabernet Franc, 2% Petit Verdot

Critical Acclaim

W&S 93
Wine & Spirits

A postcard from the Alto Maipo, this cabernet is filled with menthol and cherry jam scents lifted by refreshing acidity. It has the gentle, gracious feel that distinguishes the top Maipo cabernets: Seductively spicy and relatively light in texture, it offers complexity while holding its freshness.

WE 92
Wine Enthusiast

Hails from Macul, so it exhibits some normal eucalyptus on the nose along with spice and pointed, slightly piercing berry aromas. The palate is chewy, sweet, modern and ripe, with chunky berry, herb, olive and particularly graphite flavors. Settles on big black fruit and depth. Outstanding Chilean Cabernet with individuality.

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Domus Aurea

Domus Aurea

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Domus Aurea, , South America
Domus Aurea
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.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

TEDCH455_2008 Item# 110418

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