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Mendel Cabernet Sauvignon

70cl / 14.5% Vol
Mendel Cabernet Sauvignon

Mendoza Malbec is so well received, that any other grape variety grown there is often disregarded as inferior. We believe this to be quite unfair, as Argentina has the ability to produce a wide selection of superb grape varietals. We think you should really give this delicious Argentinean Cabernet a go! Roberto de la Mota is one of Argentina’s most respected and admired winemakers. His long career in wine began when he was just 19, working with his renowned father Raul, who made wine at Bodega Weinert for 20 years (at the time Robert Parker declared that Weinert was making 'the most profound red wine in South America'). After studying Viticulture and Winemaking at the University of Montpellier Roberto made wine at Moet & Chandon’s Terrazas de los Andes, then created Cheval des Andes with Pierre Lurton of Chateau Cheval Blanc in 1999. He and business partner Annabelle Sielecki founded Mendel in 2003.

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Mendel Cabernet Sauvignon
Mendel Cabernet Sauvignon
€28.00
Ex Tax: €22.76

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We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Colour Deep Purple
Fact Sheet
Fluid 70cl
Grape Variety Cabernet Sauvignon
Alcohol % 14.5%
Estate/Producer Mendel Wines
Country Argentina
Region/AOC Mendoza
Awards and/or Press Quotes
Robert Parker 91 points
Tim Atkin 93 points
James Suckling 93 points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.

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