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Primary Notes: Currant, Black Cherry Cinnamon
Secondary Notes: Oaky
Tertiary Notes: Coffee
Body: Medium +
Acidity: Medium -
Tannin: Medium +
Origin & Awards
Origin: Mendoza, Argentina
Grape: Cabernet Sauvignon
Fermentation: Heavy Wood
Serving Temperature: Best served between 16–18 degrees.
Asian Food Pairing: Wagyu don, Korean bbq, coffee ribs.
Western Food Pairing: Argentinian Empanadas, grilled rib-eye steak, portobello mushrooms.
Casarena DNA Cabernet Sauvignon 2017
Deep red colour in glass. Black currant and plum aromas fill the nose, with notes of bell pepper spice and a hint of eucalyptus. A captivating character, standing out for its elegance and complexity. Velvety tannins and a crisp acidity mark the medium to full-bodied palate. Juicy black fruit flavours ranging from currant and plums to berries with a chocolate, coffee and pepper spice complexity. Never-ending finish.
100% Cabernet Sauvignon. The DNA collection uses grapes from all four of Casarena's vineyards, highlighting expression, tradition and innovation. For Casarena DNA Cabernet Sauvignon 2017, 80% of the grapes come from Owen vineyard and the rest from the Lauren and Jamilla vineyards.
Vinification occurs separately according to vineyard before blending and bottling. Following harvesting, the grapes go through a double selection process. After a careful destemming, pre-fermentation cold maceration begins for 7–10 days at -5 °C and then a complete maceration between 45–80 days. Fermentation with indigenous yeasts and spontaneous malolactic fermentation once the wine is in oak barrels. The wine ages for 16 months in French oak barrels.
Ageing potential: 15+ years.
Love Argentine Reds? How about Krontiras Explore Petit Verdot 2017.
AWARDS & ACCOLADES
Casarena has Cabernet Sauvignon planted in three of its four Luján de Cuyo vineyards. The basis for this DNA cabernet comes from the Owen vineyard, planted in 1930 and representing 80% of the volume here. The blend is completed by Lauren's cabernet, also in Agrelo, and Jamilla in Perdriel. The selection is made in the cellar, once the wines have already fermented. Aging lasts 16 months, and although there is a certain presence of toasted wood notes, what predominates is the pure and juicy cabernet fruit, accompanied by herbal notes in a tight, very firm body, with sharp and abundant tannins. Another wine for a long bottle aging.
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