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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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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 intense and exceptionally high quality 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.

Heavy French investment and cutting-edge technology in both the vineyard and the winery has been a boon to the local viticultural industry, which already laid claim to ancient vines and a textbook Mediterranean climate.

The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec and Syrah—in fact, some of Chile’s very best are made here. A small amount of good 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 now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling 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