Cabernet Sauvignon
120 Reserva Especial Cabernet Sauvignon
Valley: Central
Vintage

Winemaker's comments

120 Cabernet Sauvignon is a deep and intense violet-red in color. Notes of red and black fruits predominate on the nose with the touch of spice that is typical in Cabernet, plus the aromas of vanilla, cloves, and tobacco that come from the oak. Sweet, elegant, and smooth tannins lend depth to the well-rounded palate and lead to a fresh, fruity, and juicy finish.

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Vinification

The grapes were handpicked during the month of April. They were destemmed, crushed and cold macerated during 5 days for color extaction and fermented at 24°-28 °C (75°-82°F), depending on the lot and zone of origin. 10% oak was used during fermentation to help set the color and stabilize the wines. Once the alcoholic fermentation was completed, 20% of the wine was aged in French oak for 8 months to lend sweetness and increase complexity.

Potential aging

3 to 5 years

Technicals details

  • pH: 3.58
  • Total Acidity: 4.8 g/l (exp. Tartaric Acid)
  • Alcohol: 13.0 % vol.
  • Residual Sugar: 2.54 g/l

Suggested food

Ideal with red meat, pork, spicy sauces and cheese soufflés.

Winemaker's comments

120 Cabernet Sauvignon is an intensive red violet wine, on the nose red and black fruit are dominant with a touch of spice, distinctive of this variety intermingled with aromas of vanilla, clove and tobacco from wood. On the palate it is well-rounded, with sweet, elegant tannins that remain strong providing a juicy, fresh lingering finish.

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Vinification

Manual harvest during the months of April and May. Grapes are de-stemmed, crushed and macerated in cold for 5 days to achieve its maximum color extraction and to avoid excessive tannin extraction. Fermentation takes place at temperatures between 24 and 28°C depending on each lot and zone. 10% wood was used during the fermentation process to increase color fixation and to stabilize wines. After alcoholic fermentation, 20% of the wine was aged in French oak for 8 months for sweetening and complexity.

Potential aging

3 to 5 years.

Technicals details

pH: 3.6; Total Acidity: 5.0 g/l (exp. Tartaric Acid); Alcohol: 13.9 % vol.;Residual Sugar: 2.0 g/l

Suggested food

Ideal with red meat, pork, spicy sauces and cheese soufflés.

Winemaker's comments

Our ruby red 120 Cabernet Sauvignon is dominated by aromas of red and forest fruits, with additional notes of leather, cloves, and vanilla on the palate. This is a wine that develops on the palate, juicy, with soft, ripe tannins and a very elegant finish.

See details winemaker

Vinification

The grapes were hand picked in April, destemmed, and gently crushed. Fermentation took place at 24º to 28ºC (75º–82ºF), depending on the lot and zone. 10% oak was used during fermentation to improve color fixation and stability in the wines. Once alcoholic fermentation was completed, 20% of the wine was aged in French oak for 8 months for added sweetness and increase complexity.

Potential aging

3 to 4 years.

Technicals details

pH: 3.62; Total acidity: 5.0 g/l (exp. tartaric acid); Alcohol: 13,8 % vol; Residual sugar: 2.8 g/l

Suggested food

Ideal to combine with red meats, pork, spicy sauces and cheese soufflés..

Winemaker's comments

Our ruby red 120 Cabernet Sauvignon is dominated by aromas of red and forest fruits, with additional notes of leather, cloves, and vanilla on the palate. This is a wine that develops on the palate, juicy, with soft, ripe tannins and a very elegant finish.

See details winemaker

Vinification

The grapes were hand picked in April, destemmed, and gently crushed. Fermentation took place at 24º to 28ºC (75º–82ºF), depending on the lot and zone. 10% oak was used during fermentation to improve color fixation and stability in the wines. Once alcoholic fermentation was completed, 20% of the wine was aged in French oak for 8 months for added sweetness and increase complexity.

Potential aging

3 to 4 years.

Technicals details

pH: 3.59; Total acidity: 5.03 g/l (exp. tartaric acid); Alcohol: 13,6 % vol; Residual sugar: 2.4 g/l

Suggested food

Ideal to combine with red meats, pork, spicy sauces and cheese soufflés.
Annual awards:

Wine Spectator - May 2011

Date: May 2011

Country: USA

Vintage: 2009

Award: 84 Points

Wine Enthusiast - June 2010

Date: June 2010

Country: USA

Vintage: 2008

Award: 85 Points

Steven Tanzer´s International Wine Cellar - 2010

Date: 2010

Country: USA

Vintage: 2008

Award: 86 Points

Wine Access - 2010

Date: 2010

Country: Canada

Vintage: 2008

Award: 87 Points

Wine Spectator - November 2009

Date: November 2009

Country: USA

Vintage: 2008

Award: 82 points

Wine Enthusiast - July 2009

Date: July 2009

Country: USA

Vintage: 2007

Award: 85 points

Mention: Best Buy

Wine Spectator - October 2008

Date: October 2008

Country: USA

Vintage: 2007

Award: 84 points

International Wine Challenge - May 2008

Date: May 2008

Country: England

Vintage: 2006

Award: Bronze Medal

Steven Tanzer's International Wine Cellar - April 2008

Date: April 2008

Country: USA

Vintage: 2006

Award: 88 points

Wine and Spirits - February 2008

Date: February 2008

Country: USA

Vintage: 2006

Award: 89 points

Mention: TOP 100 Best Buy 2008 Extreme Value