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Flat front label of wine
Flat front label of wine

Emeve Cabernet Sauvignon 2010

Cabernet Sauvignon from Mexico
    13.2% ABV
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    13.2% ABV

    Winemaker Notes

    The 2010 Emeve Cabernet Sauvignon opens to ruby red color with blue trim around the glass. Luscious aromas of dark berries and a creamy sensation of milk. On the palate, the wine is very accessibly with silky tannins and a bright fruit forward finish.

    Pair with Camembert cheeses, Cheddar Cheese. Loin, rib eye and in general all red meats. Grilled meat. Game meats such as boar and deer.

    Critical Acclaim

    All Vintages
    Emeve
    Emeve, Mexico
    The name of this production house from the combination of the initials of its creator, Mario Villareal. Here you can meet the winemaker Reynaldo Rodriguez to explain in detail the particular process of this wine, from the time that the flower of the vine becomes grape harvest and manual selection (activity which is its traditional approach), to the formal tasting their wines.

    In 2004 the founder of the winery purchased the land now are the vineyards that emeve this home as a family business this day has become a solid company with great appreciation in the country and abroad supported by the above award contest held at bay, which was organized by the Faculty of Enology and Gastronomy of the UABC, where they took part 270 labels of wine from Chile, Argentina, Mexico and the United States, same as was described by judges of international reputation. The wine emeve took gold medals in the 2008 production in red and white. They won gold medals Cabernet Sauvignon red wines with intense aromas of ripe red fruit and tannin concentrate, The grandchildren that is a blend of Merlot, Cabernet Franc and Cabernet Sauvignon that keeps balance of fruit and oak, Shiraz and white floral aromas Chardonnay golden yellow and green tones to the soft nose expresses notes of butter, citrus, vanilla and fine nuances of the barrel. But who broke the marks in the competition was the Malbec, garnet red with aromas of ripe fruits, which was chosen by the judges as the best of the competition. In the nineteenth contest Malbec 2009 again received double gold which places us as a winery that continues to make wines with the same quality with which you start the project.

    The Americas’ oldest wine producing country, Mexico began to produce wine grapes just one year after the arrival of the Spanish in 1520. In the next decade, King Carlos V of Spain ordered that every ship headed to the New World carry vines for cultivation. Over time viticulture spread northwards through the missions into today’s state of California but since then Mexican viticulture and winemaking has faced many challenges. Today the country is experiencing a rebirth with renewed interest in its potential. While there are seven wine producing states in Mexico, the Mediterranean climate of Baja California makes it Mexico’s most important. Most of the state of California’s principal varieties grow here with great success.

    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.

    VFM_T_11_75_02_2011 Item# 129754