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Cabernet Sauvignon

Cabernet Sauvignon, the fruit of a crossing between Cabernet Franc and Sauvignon Blanc made in the 17th century.

1st Vintage: 1995

Varietal Range: 100% Cabernet Sauvignon

Color: Deep Ruby

Soil Types: Clayey-sand alluvial soils along a riverbank and gravelly soils

Vinification: Early morning machine harvesting. Vatting on the skins for 20 days then maturation and micro-bullage during malolactic fermentation

Tasting Notes: Dark garnet hue. Intense nose with notes of grilled pepper. The palate shows flavors of red fruits with black olives

Serving Temperature: 16-18°C / 60-64°F

Storage: Drink within three years

Food Pairing for the Cabernet Sauvignon: Pair wine with braised short ribs, mushroom stroganoff, of course, steak or even a good burger. Cabernet Sauvignon is good for a cheese board especially with hard cheeses such as aged cheddar, gouda, or blue cheeses.

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