" We don't sell the wine without touching the vine "
Sonvida Cabernet Sauvignon 2019
No longer available.
| Country: | Argentina |
| Region: | Mendoza |
| Winery: | SonVida |
| Grape Type: | Cabernet Sauvignon |
| Organic: | Yes |
| Vintage: | 2019 |
| Bottle Size: | 750 ml |
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Review:
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Product Description
Sonvida Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 10% Syrah co-fermentation.
SonVida's Cabernet Sauvignon is always the last to ripen in their Alegria vineyard, in the foothills of the Andes.
The wine shows balanced aromas of black currant and cherry fruits intertwined with spicy and earthy notes. It is an elegant and lively Cabernet Sauvignon with good structure and firm tannins that give a great aging potential and a delicate persistence. The oak is well integrated, giving good grip, body, power and elegance.
enjoy with a quality steak or cut of beef, or have it on its own
Winery: SonVida
Sonvida Estate
Almost 20 years ago, Sonia and David went back-packing in the wine country of Northern California and fell in love with the idea of owning a vineyard.
SonVida is Sonia's life and David's dream. After an international career in television news for the BBC, ITN and CNN, Sonia began her adventure in wine. She is a Certified Sommelier of the Court of Master Sommeliers, and is studying for an international Wine MBA at the Bordeaux Ecole de Management, a grand ecole in France.
After a career as a foreign correspondent for Reuters and ITN, David is now a diplomat with the United Nations. David is also a Certified Sommelier of the Court of Master Sommeliers, and holds an Advanced Certificate from the Wine and Spirits Education Trust (WSET) of London.
SonVida is in the heart of Malbec country, the Valle de Uco, in a small area known as Altamira, close to the village of La Consulta. Their neighbors are Chandon, Catena, and Achaval Ferrer. Close by, sharing the valley, are O.Fournier, Clos de los Siete, Finca La Celia, and Lurton.
Their terroir is defined by the Andes. They are at 1,029 meters above sea level. Snow melts high in the mountains, and waters the vines. The earth is strewn with rounded pebbles, carried down the Andes over millennia, by streams and glaciers. The sun shines brightly 330 days a year. The cooling nighttime breezes help the grapes keep their freshness and mature with full flavors.
- back
Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.
Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.
Klaus sits adjacent to Achleiten and is one of the Wachau’s most famous vineyards for Riesling. The vineyard is incredibly steep with a gradient of 77% at its steepest point. The southeast-facing terraced vineyard of dark migmatite-amphibolite and paragneiss produces a tightly wound and powerful wine. The parcel belonging to Toni Bodenstein was planted in 1952.
Tasting Notes:
Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. “Klaus is not a charming Riesling,” says Toni Bodenstein with a wink. Klaus is Prager’s most assertive and robust Riesling.
Food Pairing
Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.
Review:
Superbly cool, restrained and refined, this austere, beautiful dry riesling is a slow-burn masterpiece that's only just beginning to reveal its complex white-peach, white-tea, wild-herb and dark-berry character. Super-long and mineral finish. Drink or hold.
-James Suckling 97 Points
Filippino Elio Barbaresco San Cristoforo Riserva is made from 100% Nebbiolo.
Grown on the San Cristoforo hill in Neive with a south-southwest exposure, this Barbaresco Riserva shows a fragrant bouquet of violet and raspberry lifted by spicy notes of cinnamon, cocoa and leather. The palate is full, elegant and long, with fine-grained tannins and real depth. After a gentle pressing and destemming, the wine undergoes an extended maceration and long aging in Slavonian oak casks before its release as a Riserva.
Winery Info: The Filippino family has grown Nebbiolo in the Langhe hills around Neive for generations, farming small parcels on the historic San Cristoforo cru and crafting traditionally styled Barbaresco and Barolo.
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