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Mendel Cabernet Sauvignon 2009

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Grape Variety: 100% Cabernet Sauvignon
Tasting Notes: The colour is a vivacious Bordeaux-red, very intense, dark and pure. Aromas are complex, elegant and very intense. It is a special Cabernet Sauvignon with a lot of fruit on the nose such as ripe plums, and some fresh black fruits like cassis and blackberries. It also presents some fresh spicy notes and some herbaceous aromas that add complexity and freshness. Afterwards appears some very integrated notes coming from its ageing in refined French oak such as vanilla, caramel and smoke. It is a wine of great kindness in the mouth. The mature and soft tannins give it vivacity, but they are nonetheless round. Its acidity gives it freshness, assuring good longevity and potential for bottle ageing. The aromas in the mouth are intense and persistent, expressing themselves as a long, harmonic, elegant and smooth set.

Vineyard: Perdriel, Luján de Cuyo – Mendoza, Argentina
Age of the Vineyard: 15 years old, grafted vines
Altitude: 1,050 metres above sea level
Time of Harvest: 4th week of April 2009

Harvest Method: Manually in 18kg boxes and selection of grape clusters in the vineyard. Vineyard production of 6,000 to 6,500 kg/ha.
WinemakingManual selection of grapes on vibrating table. The clusters are destemmed and crushed; in some cases the berries are not crushed at all. Maceration and fermentation for 30 days with selected yeasts at a temperature between 25° and 32°C. During the maceration, they homogenised the wines with “piegage manuel” by hand. Racking and decantation in stainless steel tanks. Malolactic fermentation in tanks and some in French oak barrels. The ageing takes place in new French 225 litre oak barrels with oak originating from the centre of France that has a fine grain for long ageing periods. Normally the oak treatment for Mendel’s wines is for adding complexity and finesse; they don’t want to over-oak them, but increase the elegance. So this wine was aged for 12 months in 1/3 new, 1/3 second use and 1/3 third use barrels. Blending and posterior bottling. The wine is aged for at least six months in the bottle prior to release.
Winemakers: Santiago Mayorga Boaknin and Roberto de la Mota  

Alcohol: 14.5% vol.
Volume: 750 ml
Residual Sugars: 2.93 gr/litre
Standard Drinks: 8.6
Peak drinking: 2011-2026
Best Served: 16°-18°C
Ageing: 12 months in 1/3 new, 1/3 second use and 1/3 third use barrels followed by at least 6 months in the bottle