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Luca Beso de Dante 2014

  • JS93
  • RP90
750ML / 0% ABV
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Winemaker Notes

Aromas of cassis with mint notes and oak. Medium-bodied and classically structured with good density. The Cabernet fruit melds seamlessly with the Malbec, creating a well-structured and balanced blend with moderate tannins and a lengthy finish.

This blend will pair well with any Cab-friendly dishes such as steak, pork, lamb, and strong cheeses. It can handle any dish with cream or butter sauces.

Blend: 50% Cabernet Sauvignon, 40% Malbec, 10% Cabernet Franc

Critical Acclaim

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JS 93
James Suckling
A medium to full-bodied red with spices, dried fruit and chocolate. Shows firmness and tension. A blend from cabernet sauvignon, malbec and cabernet franc from single vineyards in Gualtallary and La Consulta. Give it a year or two to soften but already a beauty. Voluptuous yet vibrant.
RP 90
Robert Parker's Wine Advocate
I had two vintages to taste of the Cabernet/Malbec blend starting with the 2014 Beso de Dante from Vista Flores and Altamira in the Valle de Uco. In this vintage it was exactly 50% Cabernet Sauvignon, 40% Malbec and 10% Cabernet Franc, and it felt quite ripe, with aromas of prunes and dark cherries with an organic touch. The palate is medium to full-bodied with ripe, sweet tannins
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Luca

Luca

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Luca, South America
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Laura Catena is a fourth generation winemaker who grew up in a traditional Argentine-Italian winemaking family in Mendoza. Laura splits her time between Mendoza and San Francisco, California, where she is an emergency physician, university professor and occasional tango dancer. Laura had the vision of creating a new breed of Argentine wines: small quantities, artisan quality, and true to their individual terroirs. A pioneer of small-grower relations in Mendoza, Laura's incredible, limited production wines come from some of Argentina's best fruit from low-yield, high-elevation, family-owned vineyards. The wines are named after her children - Luca, Dante and Nicola - and the background of the label is the McDermott coat of arms of her American husband, Daniel McDermott.
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Mendoza

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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.

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Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

PBC9266559_2014 Item# 348756