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Santa Margherita Cabernet Sauvignon 2002

Cabernet Sauvignon from Trentino-Alto Adige, Italy
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    Winemaker Notes

    This ruby-colored Cabernet with an abundant berry bouquet is a dry, well-bred red wine that never falls out of balance, and finsihes with a grand accompaniment to red meats, braised meats and game.

    Critical Acclaim

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    Santa Margherita

    Santa Margherita

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    Santa Margherita, Trentino-Alto Adige, Italy
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    Santa Margherita introduced Pinot Grigio in 1980, and has become one of America's favorite premium wines. Recently voted the most popular imported wine, red or white, in top restaurants for the 11th consecutive year (Wine & Spirits 4/06), Santa Margherita remains a favorite among wine enthusiasts for its crisp, ripe character and consistent quality.

    Trentino-Alto Adige

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    A mountainous northern Italian region heavily influenced by German culture, Trentino-Alto Adige is actually made up of two separate but similar regions: Alto Adige and Trentino.

    Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of non-native, international grapes. There is a significant quantity of Chardonnay, Pinot Grigio and Merlot produced. But Trentino's native and most unique red variety, Teroldego, while still rare, is gaining popularity. It produces a deeply colored red wine rich in wild blackberry, herb, coffee and cocoa.

    The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) focuses on small-scale viticulture, with great value is placed on local varieties, though international varieties have been widely planted since the 1800s. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are at extreme altitude on steep slopes to increase sunlight exposure. Dominant red varieties include the bold, herbaceous Lagrein and delicate, strawberry-kissed Schiava, in addition to some Pinot Nero. The primary white grapes are Pinot Grigio, Gewürztraminer, Chardonnay, and Pinot Blanc, as well as smaller plantings of Sauvignon Blanc, Müller Thurgau, and others. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot Grigio in Italy is made here.

    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.

    OPI71254_2002 Item# 83999