100% Cabernet Sauvignon grapes, harvested in April and grown at an altitude of 1,200 metres in Tupungato. This wine has not been aged in oak, but has gone straight from the steel tank to its bottle where it was allowed to rest for at least 3 months. The respect owner Alejandro and winemaker Flavia have for nature means they have produced a Cabernet Sauvignon that is bursting with natural flavours and as pure as the Tupungato air.
Aside from the wine, our top travel tip would be to visit the beautiful boutique hotel and restaurant run by La Azul over looking the Andes. No place like it.
La Azul Cabernet Sauvignon
Grape: Cabernet Sauvignon
Region: Tupungato, Mendoza
Food: Beef and slow cooked lamb are ideal partners or dishes containing a strong cheese element such as macaroni, pizza or lasagna. This would also compliment a sage or rosemary olive focaccia bread.
Tasting Notes: This is an old CS and it shows in the soft tannins and well rounded nose of red fruit, oak, vanilla with touches of spice. The taste is toasty and smokey with blackberry, strawberry and white pepper leading to a medium smooth finish.