Cabernet Sauvignon

120 Reserva Especial

Cabernet Sauvignon

Vintage

  • 2016
    • 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.

    • 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.

  • 2010
    • 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.

    • 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.

  • 2009
    • 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.

    • 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.

  • 2008
    • 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.

    • 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.

Annual awards:

  • 2011
    • Wine Spectator - May 2011
      • Date: May 2011
      • Country: USA
      • Vintage: 2009
      • Award: 84 Points
  • 2010
    • 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
  • 2009
    • 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
  • 2008
    • 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