Alc. 11 %
Previously a polo field, the vineyards of La Chamiza are said to exhibit the same vibrancy and personality of a vivacious amateur polo match. It was founder Don Martin's passion to raise polo horses on this land, and long after the estate was established in 1918, vineyards were planted. It wasn't until 2003 that wine production began on the estate. Over 28,000 acres of Cabernet Sauvignon are planted in Mendoza, more than is planted in all the rest of Argentina's wine regions combined. Although most of us think Malbec when looking for Argentine red wine, Cabernet is made in abundance and of great quality. It is the third most planted varietal in Argentina. In Mendoza, Cabernet produces a deep colour with intense aromas and bold fruit characteristics. Due to the ranging climates and altitudes, Cabernet Sauvignon can be produced in many different styles within Mendoza, from intensely fruity to earthy and herbal. Hugo Sabogal from Decanter also encourages you to explore Argentine Cabernet, "In any of its styles, from fresh and young to aged and evolved, you will find that you can drink it without it scraping or exhausting your palate." Enjoy today or by 2020 at 17 C.
A dark core of Red Delicious apples, presenting red brick colouring along the edges.
Perfumed red berries and liquorice spice with notable mineral aromas of clay and asphalt. The red berry fruits are pungent and ripe, wild cherries and pink peppercorns combined with rich black forest cake make for a decadent aroma, full of sweet and spice.
Medium bodied with refreshing acidity and light, silty tannins. The flavours on the palate present more tart and crunchy than lush and ripe. Wild cherry still forms the base, with tart cranberry and popping currants. With less spice, we find more rugged oak and leather flavours, but the clay translates and carries through in texture and flavour. The finish is not long but continues in a red berry and herbal tone from beginning to end.
Argentine BBQ, or 'asado', includes fresh salad, bread and grilled vegetables. For the main protein, grill flank steak or short-ribs, or be more adventurous with morcillas (blood sausage) or mollejas (sweetbreads).