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Susana Balbo Signature Cabernet Sauvignon 2014

Cabernet Sauvignon from Uco Valley, Mendoza, Argentina
  • JS93
  • RP91
0% ABV
  • JS93
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  • JS92
  • TP91
  • WW91
  • WS91
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3.6 35 Ratings
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3.6 35 Ratings
0% 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.

Critical Acclaim

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JS 93
James Suckling
Beautiful dark fruit and raspberry character. Full body, velvety tannins and bright fruit. Pretty and drinkable. A pure and delicious wine. Drink or hold.
RP 91
Robert Parker's Wine Advocate
The 2014 Susana Balbo Signature Cabernet Sauvignon is sourced from one specific plot from the Finca Brio in Los Árboles in the district of Tunuyán in the Valle de Uco. The objective here is to avoid green aromas, so the grapes have to be picked ripe but at the same time keep acidity. As in most of these wines, there is a small percentage of other varieties, in this case 5% Merlot. It followed a similar process as the whole range, ending with 13 months in French barriques, mostly second use. The oak is imperceptible, the ripeness is almost perfect, with some black olive-like aromas and a balanced, elegant palate with the textbook Cabernet tannins.
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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 soil, 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 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.

YNG185266_2014 Item# 158391