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Oveja Negra Single Vineyard Cabernet Sauvignon 2010

Cabernet Sauvignon from Colchagua Valley, Rapel Valley, Chile
  • WE88
14% ABV
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4.0 1 Ratings
14% ABV

Winemaker Notes

The 2010 Single Vineyard Cabernet Sauvignon is cherry-red in color and has an intensely aromatic profile that recalls ripe cherries and strawberries that mingle with a strong cassis character on the background. This year crafted a very expressive wine with good ripeness. Subtle oaky notes reveal a smooth cedar and mocha touch. On the palate the wine is firm, with tannins that are very present yet integrated through the long finish.

Critical Acclaim

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WE 88
Wine Enthusiast
Oveja Negra consistently produces a very good Cabernet with inky darkness and concentrated aromas of black fruits and toast. This vintage is saturated on the tongue, with lactic notes as well as acidic cut. Blackberry flavors mix with creamy oak and tangy acidity to create a fresh, honest impression.
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Oveja Negra

Oveja Negra

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Oveja Negra, Colchagua Valley, Rapel Valley, Chile
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Translated literally as “Black Sheep,” Oveja Negra wines intend to stand out from the flock. True representations of Chile’s Maule Valley, Oveja Negra wines sing strident of their roots, but are willing to challenge convention. The Maule Valley offers a significant diversity of soil types, allowing a wide range of grape varieties to grow. As part of the VIA Wines family, and with more than 2,500 acres of estate vineyards to work with, Winemaker Edgard Carter and his team have a constant source of inspiration for innovation and experimentation. The Reserva tier features unusual blends, such as a Sauvignon Blanc-Carmenere. Oveja Negra’s Single Vineyard wines are crafted to make each Maule Valley vineyard site shine bright, combining a fruit-driven structure with modern winemaking techniques.

Colchagua Valley

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Well-regarded for great values in bold red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range. Here, hundred-year-old vines are juxtaposed with cutting-edge technology in both the vineyard and the winery, and French investment has been a boon to the local viticultural industry. The textbook Mediterranean climate makes winegrowing almost effortless.

The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec, and Syrah. A small amount of white wine is produced from Chardonnay and Sauvignon Blanc.

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.

YNG675521_2010 Item# 133179