Dona Paula Cabernet Sauvignon Estate 2011

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3.35 5 0.5
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Tasting Notes:

Intense ruby red color. Aromas of black fruits, cassis, spices, graphite and red pepper. In the mouth, it is concentr...

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Lovely, savory floral aromas of violets, black pepper and cinnamon. Juicy and full bodied on the palate - full of blackberries, black currant, lico... Read more

The grapes for this wine come from a combination of different blocks, carefully selected from specific Doña Paulas 10 year old vineyards, from the ... Read more

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User Reviews for Dona Paula Cabernet Sauvignon Estate

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4.00 5
11/06/2013

Lovely, savory floral aromas of violets, black pepper and cinnamon. Juicy and full bodied on the palate - full of blackberries, black currant, licorice, cinnamon and clove. Warming finish with a bit of dark chocolate.


External Reviews for Dona Paula Cabernet Sauvignon Estate

External Review
Vintage: 2010 11/09/2012

The grapes for this wine come from a combination of different blocks, carefully selected from specific Doña Paulas 10 year old vineyards, from the Finca El Alto Estate in Ugarteche, Argentina. At Doña Paula the vineyards and wines have always been managed using Sustainable Agriculture practices. Grapes: 100% Cabernet Sauvignon Region: Argentina / Ugarteche / Finca El Alto, Luján de Cuyo Maker : David Bonomi Notes: This Cabernet Sauvignon shows an intense red color. Ripe, red fruit can be found along with the complexity provided by mint notes and cassis. In the mouth, it has great body and an interesting tannic structure. It´s balance and concentrationprovide a lingering finish. Serve : Red meat dishes, steak and casseroles ABV : 14% Suitable for Vegetarians


Ratings & Tags for Dona Paula Cabernet Sauvignon Estate

rated this wine
3.00 5
02/27/2014

rated this wine
2.50 5
2004 02/03/2008

32897 Snooth User: jack12
rated this wine
2.00 5
2004 10/17/2007

Winemaker's Notes:

Manual harvest takes place in the first week of April. After gentle destemming, the must is cold macerated before fermentation in order to preserve primary aromas. Temperature during fermentation ranges between 23 and 25°C (73.4 and 77°F). A post-fermentation maceration is carried out for 10 to 15 days and malolactic fermentation is done in barriques. Ageing takes place in first, second, and third-use French oak barriques during 12 months.

Tasting Notes:

Intense ruby red color. Aromas of black fruits, cassis, spices, graphite and red pepper. In the mouth, it is concentrated, with ample and ripe tannins. Long and persistent finish.

Manual harvest takes place in the first week of April. After gentle destemming, the must is cold macerated before fermentation in order to preserve primary aromas. Temperature during fermentation ranges between 23 and 25°C (73.4 and 77°F). A post-fermentation maceration is carried out for 10 to 15 days and malolactic fermentation is done in barriques. Ageing takes place in first, second, and third-use French oak barriques during 12 months.

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