Cabernet sauvignon is a red wine varietal and deemed to be one of the world’s most popular varietal. It’s grown on almost all wine regions, notably Bordeaux, Australia, Napa Valley to South Africa. In general Cabernet Sauvignon is considered dry and full bodied.
Wine born from the Banfi adventure in the Bolgheri area. A vintage with a fairly regular vegetative trend, in which the heavy rains of mid-September were the only critical moment. Thanks to the actions taken in the vineyard and, then, in the cellar, the quality results were excellent.
Complex aromas, characterized by hints of small red fruits accompanied by notes of tobacco and licorice. Soft wine with sweet and elegant
tannins. and a long and persistent finish.
Thanks to the good structure and elegance that distinguish it, Aska goes perfectly with game dishes like stewed roe or tortelli with wild boar
Chianti Classico zone located between Florence and Siena. The soil is calcareous and well-structured. Fermentation takes place with a traditional skin contact of 8-10 days. A short wood aging in large casks of French oak follows. Bottling is carried out in the summer following the harvest. Intense with notes of cherries, plums, and violets. Taste: Rich flavors of cherry and leather. Supple tannins and good acidity. Perfect accompaniment to a wide variety of foods, including red-sauced pastas, grilled meats and roasts.
The rich patchwork of chateaux in the Medoc produces ruby-coloured, well-rounded wines that are a fine accompaniment to many dishes. Expressive and elegant, with intense aromas mingling sweet spices, red fruit and liquorice. Supple and flavourful, very aromatic and complex with a good freshness on the finish. A success for the vintage, this wine offers a fine expression of the terroir.
Legende Pauillac is made from grapes grown in Domaines Barons de Rothschild (Lafite) own vineyards and, once again, the wines are made with the same attention to detail as for the Grand Vin. Generous and powerful, with good tannic structure and a long fresh, liquoricey finish. A classic, distinguished Pauillac.
This ruby red Cabernet Sauvignon presents fresh red fruits aromas, together with toasted notes of coffee and chocolate. A juicy palate, with notes of plums and blackcurrant, make it a middle bodied wine with fine tannins and a long and persistent finish.<
This wine, under the same ownership as Margaux estate Mongravey, is a well-structured blend with 70% Cabernet Sauvignon. The 100% new-wood aging gives the wine an intensely toasty, dry character at this young stage. But the great black-currant and berry fruit is developing as well.
The harmonious balance of these grape varieties gives it a great finesse. The permanent work done in the vineyard in the purest tradition of Bordeaux produces a wine with a deep red color, a nose of ripe red fruits, slightly spicy with vanilla notes and delicate oakiness. On the palate the attack is supple with balanced tannins, fruity and very fresh. A balanced and harmonious wine.
A wonderful right bank discovery, this excellently-valued Bordeaux offers an abundance of red cherry, cassis, and dark berry aromatics. Nicely textured, this has good weight and a rich mouthfeel. There are also medium, well-integrated tannins and a long finish. Enjoy this gem now or over the next several years.
This wine is enchanting with spices like ginger and cinnamon blending in a sharpening of the nose. It is richly endowed with the taste of prune, it has a touch of chocolate and is mesmerizingly fruity. The taste lingers in the mouth. The tannins will develop in time. It is aptly named Excellence.
The wine of Chateau Ducluzeau is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Ducluzeau is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
A complex nose that reveals notes of red fruits and oak, despite still being rather closed. There are also aromas of blackcurrant and blueberry. In the mouth, the combination of every element - tannins, oak, fruit and sweetness is very successful. This delightfully full-flavoured wine displays a beautiful texture, with well-structured and pleasant tannins. Goes well with meat dishes and dessert.
The terroir is typical of St. Estephe with its gravel, clay and limestone soils. When tasted, Lilian Ladouys always reveals a rich and crisp structure with ripe tannins and refined oak which melts into an explosion of fruit. Lilian Ladouys is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. It is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
The Chateau Troplong Mondot 2011 is a classic grand vintage with its own unique style. Its colour has a great density and is almost black with purple reflections on the rim. On the nose, it presents a superb aromatic concentration with ripe black fruit notes that evolve into intense aniseed and liquorice notes. On the palate, the frank attack reveals a voluptuous mouthfeel with ample notes of spice, cocoa and mocha. This powerful wine has a dense structure with present, yet silky, tannins that is highlighted with great finesse. The long finish ends on a lovely acidity. This is a classy wine with great ageing potential.
Deep dark chocolate enticing cedar aromas appear first on the nose followed by wafting notes of blackberry jam, cherry, and cassis. The firm, well-structured palate features robust yet sweet tannins and a broad range of flavours ranging from black cherry and red fruits carried along by the richness of its oak and vanilla notes. Food suggestions: Hearty beef dishes such as goulash and stroganoff.
La Minga is made from 100% Cabernet Sauvignon grapes all harvested in the Central Valley area. This is one of the most popular wines from Central Valley - Chile. With La Minga Cabernet get a lovely scent of sun-ripened Cabernet grape and a full-bodied, balanced and intense taste with a fine concentration. Enjoy it between one and three years from the harvest and try it for dishes with veal, poultry, pork tenderloin or good pasta dishes.