Ripe fruit and red peeper are the primary aromas, combined with smoke and chocolate notes, as a result of the oak and bottle ageing.
 
 
Grilled meats, chicken, pastas.  
   
Cabernet Sauv. [2004]
Cabernet Sauv. [2005]
Variety:
100% Cabernet Sauvignon
Growing region:
Tulum Valley - San Juan. At 600 mts. above sea level.
Harvest:
2004
Oak ageing:
50% in French oak and 50% in
American oak for 12 months.
Suggested temperature for drinking:
 
16° - 18° C
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