Achával-Ferrer TM has one single passion: to craft world-class, terroir-driven red wines from Argentina.
While the winery focuses a great deal on Malbec, Cabernet Sauvignon is the backbone and skeleton of the Malbec. Without a bit of a cab, there would be Malbecs that lack the body.
Today is National Cabernet Sauvignon Day, why not celebrate it with a vintage Cabernet from Achaval Ferrar winery?
I am featuring 2 cabernets – both from Achaval Ferrar Winery! The 2015 Cabernet Sauvignon is from Mendoza vineyards. The other wine I am featuring is the 2016 Cabernet Sauvignon with the same vineyard appellation.
Cabernet Sauvignon 2015 from the Mendoza vineyard!
Since its inception, the winery pursues a path strongly marked by its obsession and respect for nature. The Italian roots, provided by Roberto Cipresso himself, have a fundamental contribution as an ideological foundation that was enhanced by group thinking, experience and oenological results.
Today, the winery prints an unmistakable stamp on each of its wines, the result of years of coherence and joint work.
What is in a glass of Achaval-Ferrer? from Achaval-Ferrer on Vimeo.
Winemakers:
Silvio Alberto, Gustavo Rearte
Varietal Composition: 100% Cabernet Sauvignon
Appellation:
Agrelo: altitude of 3608 ft. with 2800 plants/acre
Medrano: altitude of 2297 ft. with 2000 plants/acre
Soil: Agrelo: limestone with sandy top-soil
Medrano: heavier, some clay component, no gravel up to 2 meters
Vine Training: VSP, 1.7 to 1.8 meters high
Sustainably farmed: Highly sustainable.
No pesticides in most of our vineyards.
Yield: 2.5 tons/acre
Harvest date: April 1-11, 2014
Alcohol: 14.5%
pH: 3.8
Acidity: 5.95 g/L
Brix at Harvest: 25.4
Vinification/winemaking process: Aerated pump-overs with soft sprinkling of the cap, followed by pressing at the end of and up to 4 days after fermentation as determined by daily tasting results. No filtering. Cold soaks, acid correction, bleed-offs and addition of enzymes were not used during vinification.
Fermentation: Fermented in cement tanks at a maximum temperature up to 93-95ºF with extensive pumping over for better extraction.
Malolactic: 100% spontaneous in oak
Oak and Aging: Aged 9 months in 2-year old French oak barrels produced by Boutes and Mercury.
Want a more recent vintage? The 2016 Cabernet Sauvignon is shown below:
True to its varietal, the Mendoza Cabernet Sauvignon is a sharply focused expression of black and red fruits and subtle mineral notes. Dark ruby red in color with red currant and blackberry on both the nose and palate. This Old World inspired, limited production wine offers refined yet firm tannins and a bright acidity that gives it a lush texture through a long finish. Low yields, careful vineyard management, and low intervention winemaking are the hallmark of this and all other Achával Ferrer wines.
Winemakers: Gustavo Rearte
Varietal Composition: 100% Cabernet Sauvignon
Appellation: Agrelo: altitude of 3608 ft. with 2800 plants/acre
Medrano: altitude of 2297 ft. with 2000 plants/acre
Soil:
Agrelo: limestone with sandy top-soil
Medrano: heavier, some clay component, no gravel up to 2 meters
Vine Training: VSP, 1.7 to 1.8 meters high
Sustainably Farmed: Highly sustainable.
No pesticides in most of our vineyards.
Yield: 2.5 tons/acre
Harvest Date: April 18-26, 2016
Alcohol: 14.5%
pH: 3.8
Acidity: 5.95 g/L
Brix at Harvest: 25.4
Vinification/winemaking process:
Aerated pump-overs with soft sprinkling of the cap, followed by pressing at the end of and up to 4 days after fermentation as determined by daily tasting results. No filtering. Cold soaks, acid correction, bleed-offs, and an addition of enzymes were not used during vinification.
Fermentation: Fermented in cement tanks at a maximum temperature up to 93-95ºF with extensive pumping over for better extraction.
Malolactic: 100% spontaneous in oak
Oak and Aging: Aged 10 months in 2-year old French oak barrels produced by Boutes and Mercury.
Production: 4,000 12-bottle cases
Pairing the wines:
Cabernets work well with meats and rich dishes. Here are a couple of pairings from the
For the pairing recommendations, we’d suggest Argentina-based meat dishes such as
— Carne Asado (known in the US as Carne Asada)
— Steak barbequed or grilled – this can be your basic grilled steak or any type of meat slow cook barbeque
— Empanadas : Meat pies that can be made with beef, chicken, cheese, etc.
Perfect dishes with perfect timing for National Cabernet Sauvignon Day.. and for your barbecue!
Want more information on this great brand?
Visit: http://www.achaval-ferrer.com/nosotros
Follow Achaval Ferrer Winery on these social channels:
Facebook: https://www.facebook.com/achaval.ferrer
Twitter: https://twitter.com/achavalferrer
Pinterest: http://www.pinterest.com/achavalferrer/
Instagram: https://www.instagram.com/achavalferrer/
Vimeo: https://vimeo.com/achavalferrer
Stevie Wilson,
LA-Story.com
______________________________________________________________________________
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