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Vina Alicia Morena Cabernet Sauvignon 2010

Cabernet Sauvignon from Mendoza, Argentina
    0% ABV
    • JS92
    • RP91
    • RP92
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    Winemaker Notes

    The color is saturated dark red garnet. The wine has great natural tannins and structure for good aging potential. Mature flavors of dark cherry and black currant fill the bouquet with undertones of cedar and cigar box notes. On the palate, there is additional complexity with notes of blueberry and chocolate. The Cabernet Franc adds the raspberry, currant leaf and stone-like flavors.

    Blend: 88% Cabernet Sauvignon, 12% Cabernet Franc

    Critical Acclaim

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    Vina Alicia

    Vina Alicia

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    Vina Alicia, Mendoza, Argentina
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    Alicia Arizu established Viña Alicia in 1996. With 25 years of research in both viticulture and wine making, she dedicated herself to creating Mendoza's most elegant wines from vineyards that have been in her family for three generations in Mendoza's Lujan de Cuyo. Viña Alicia has two vineyards: San Alberto and Viña Alicia in Lujan de Cuyo. The geographical location, the type of soil, and the regional climate place these vineyards among the most wanted lands of the world. The temperate, Mediterranean climate and scarce rainfalls (180 mm, annual average) add up to the ideal conditions for vine-growing. The soil origin is alluvial and has a loam-silty to sandy texture. Water for irrigation comes from the snow break in the high mountains of the Los Andes mountain range, through a unique irrigation system in the world. All these benefits plus water management according to the actual growing needs in terms of frequency and quantity make Lujan de Cuyo the first viticulture zone in Argentina.

    By far the largest and best-known winemaking province in Argentina, Mendoza is responsible for over 70% of the country’s enological output. Set in the eastern foothills of the Andes Mountains, the climate is dry and continental, presenting relatively few challenges for viticulturists during the growing season. Mendoza, divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley, is the source of some of the country’s finest wines.

    For many wine lovers, Mendoza is practically synonymous with Malbec. Originally a Bordelaise variety brought to Argentina by the French in the mid-1800s, here it found success and renown that it never knew in its homeland where a finicky climate gives mixed results. Cabernet Sauvignon, Syrah, Merlot and Pinot Noir are all widely planted here as well (and sometimes even blended with each other or Malbec). Mendoza's main white varieties include Chardonnay, Torrontés, Sauvignon Blanc and Sémillon.

    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 Washington, 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.

    OPC10094_2010 Item# 362055