Terroir Series Cabernet Sauvignon - Kaiken

With the Viña Kaiken Terroir Series Cabernet Sauvignon, a first-class red wine finds its way into the glass. It reveals a wonderfully dense, ruby-red color. In the glass, this red wine from Viña Kaiken unveils aromas of blueberries, mulberries, roses, lavender and lilies, complemented by oriental spices, gingerbread spice and cocoa bean. The Viña Kaiken Terroir Series Cabernet Sauvignon delights with its elegantly dry flavor profile. It was bottled with exceptionally little residual sugar. As you would naturally expect from a wine at the premium entry level, this Argentine wine, despite all its dryness, enchants with the finest balance. Aroma simply does not necessarily require a lot of sugar. On the palate, this powerful red wine is characterized by an exceptionally dense and silky texture. The finish of this youthful red wine from the Mendoza wine region, more precisely from Tunuyán, finally impresses with a remarkable length. The aftertaste is also accompanied by mineral facets from the soils dominated by flint and volcanic rock. Vinification of the Viña Kaiken Terroir Series Cabernet Sauvignon This powerful red wine from Argentina is vinified from the grape varieties Cabernet Sauvignon, Malbec and Petit Verdot. The grapes grow under optimal conditions in Mendoza. Here, the vines drive their roots deep into soils of flint, granite and volcanic rock. The grapes for this red wine from Argentina are harvested exclusively by hand when they are perfectly ripe. After the hand harvest, the grapes are brought to the press house as quickly as possible. There, they are sorted and gently crushed. This is followed by fermentation in stainless steel tanks and small wooden barrels at controlled temperatures. Vinification is followed by a maturation of 9 months in French oak barrels. Food recommendation for the Viña Kaiken Terroir Series Cabernet Sauvignon This red wine from Argentina should ideally be enjoyed at a temperature of 15 - 18°C. It pairs perfectly as an accompanying wine with ossobuco, goose breast with ginger red cabbage and marjoram, or stuffed bell peppers.