Vina Alicia Morena Cabernet Sauvignon 2010
Blend: 88% Cabernet Sauvignon, 12% Cabernet Franc
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 3 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 lands among the most wanted lands of the world. Climate is template, Mediterranean, dry and the 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.
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 for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux where it forms the base of the Medoc reds. These blends 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.
Tasting Notes for Cabernet Sauvignon
Cabernet Sauvignon is a dry red wine rich in color, tannin and extract. It expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In the Old World you'll often find the more earthy side of Cabernet. In warmer regions like California, Washington, Argentina, Chile and Australia, you can typically expect more upfront fruit flavors.
Perfect Food Pairings for Cabernet Sauvignon
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 for Cabernet Sauvignon
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.