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Susana Balbo Signature Cabernet Sauvignon 2013

Cabernet Sauvignon from Uco Valley, Mendoza, Argentina
  • JS93
  • RP92
14.4% ABV
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3.6 11 Ratings
14.4% ABV

Winemaker Notes

Deep bright ruby color with perfumed aromas of cassis, blackcurrants, redcurrants along with hints of roasted coffee beans and tobacco and a touch of fresh mint and fresh herbs. The complex aromas are echoed on the palate with layers of fruit and spices coming on and on. Sweet on the entry with round tannins, this full bodied wine shows a lively and harmonious acidity that leads to a fresh and pure finish.

Blend: 95% Cabernet Sauvignon, 5% Merlot.

Critical Acclaim

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JS 93
James Suckling
Gorgeous pure cabernet sauvignon aromas with currants, blackberry and stones. Full body, round tannins and savory, almost walnut undertones. A single vineyard wine from near Gualtallary. Excellent quality for the money. Drink or hold.
RP 92
Robert Parker's Wine Advocate
The 2013 Susana Balbo Signature Cabernet Sauvignon is sourced from Los Arboles in the district of Tunuyan in the Uco Valley. This is a cooler zone with some calcium carbonate in the soil where the grape ripens well that Balbo likes for Cabernet. The wine matured in 50% new French oak barriques (they have reduced the amount of new oak, which in the past reached 100%) with a medium toast in order to respect the fruit purity. This smells of ripe, very healthy grapes, cherries and fresh plums accented by hints of black pepper and a notable absence of green aromas. She dislikes the bell pepper aromas and prefers the fresher mint and actively searches for black pepper and avoids the overripe character. The palate is elegant, with some grip from the earthy tannins and has very good acidity and balance. A sleek, polished Cabernet with a little bit of a French accent. 60,000 bottles produced.
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Susana Balbo

Susana Balbo

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Susana Balbo, Uco Valley, Mendoza, Argentina
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Susana became the first female enologist in Argentina after graduating with honors from Don Bosco University in Mendoza in 1981. Due to the male-dominated industry in Mendoza, her first job took her north to Salta where she changed Argentine wine history with her first vintage of premium Torrontés. Susana continually seeks innovative ways to enhance her winemaking, from experimenting with barrel volumes (160L through 6,500L) to testing wild vs cultured yeasts. For premium wine production, Susana chooses concrete eggs for fermenting vessels. The egg's porous concrete breathes like oak yet allows the wine to develop as if it were made in stainless steel. The resulting wine has a pure expression of fruit with a richer, more complex mouthfeel. In 2011 and 2012, Susana's son Jose and daughter Ana joined the winery to help build SBW to where it is today. Jose helps Susana as the winery's head of R&D alongside his role as Exportation Manager. Ana is SBW's Marketing Manager as well as General Manager of the winery restaurant Osadía de Crear. Susana continuously seeks uncharted territory in the wine world to see what limits can be tested. Most recently, Susana crafted Argentina's first Barrel Fermented Torrontes. It's a wine that is not only the first of its kind, but harvested from a previously unproven terroir for Torrontés in the Uco Valley. The Wine Advocate's Luis Gutierrez calls it one of the "10 Argentine Wines to Drink Before You Die".

Uco Valley

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With a winning combination of cool weather, high elevation and well-draining alluvial soils, it is no surprise that Mendoza’s Uco Valley is one of the most exciting up-and-coming wine regions in Argentina. Healthy, easy-to-manage vines produce low yields of high-quality fruit, which in turn create flavorful, full-bodied wines with generous acidity.

This is the source of some of the best Malbec in Mendoza, which can range from value-priced to ultra-premium. Cabernet Sauvignon, Cabernet Franc and Chardonnay also perform well here.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. 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 from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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.

RWC253763_2013 Item# 143190