93pts Decanter
"Vivacious and perfumed nose showing pure crushed dark fruits, blackberries, brambles, violets and hints of spices. Refined tannins, with a vibrant freshness and a great concentration of fruit."
90pts James Suckling
"Cheerful, smoky red berries, as well as some currant leaves and fresh herbs. A medium-to full-bodied red with solid, chewy tannins that add nice grip to the finish. ...
93pts Decanter
"Vivacious and perfumed nose showing pure crushed dark fruits, blackberries, brambles, violets and hints of spices. Refined tannins, with a vibrant freshness and a great concentration of fruit."
90pts James Suckling
"Cheerful, smoky red berries, as well as some currant leaves and fresh herbs. A medium-to full-bodied red with solid, chewy tannins that add nice grip to the finish. Bright and drinkable."
From the Winemaker:
Our Estate Vineyards
From the clayey soils of Finca El Alto in Ugarteche (Luján de Cuyo), we chose the poorest profiles, which result from the combination of pebbles, gravel and clay, to plant our Doña Paula Estate Cabernet Sauvignon in 1998. The yield is between 7 to 9 tonnes per hectare (around 2.83 and 3.65 tonnes per acre) and drip irrigation is used. This estate is located at 1,050 meters (almost 3,445 ft) above sea level and the climate in this area typically presents warm days and cool nights, with an average temperature variation of 14°C (57.2°F) and an average annual rainfall of 200 mm (7.87 in). The trellis system used is espalier. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices.
Vinification
The grapes are picked between the first and second weeks of April. After a gentle destemming, the must is cold macerated before fermentation to preserve the primary aromas. The temperature during fermentation ranges between 25 and 28 °C (77 to 82.4 °F). A post-fermentation maceration is performed for 10 to 15 days, and then malolactic fermentation takes place in barrels. Ageing is carried out in first, second and third-use French oak barrels for 12 months. All grapes grown in our vineyards are under a program of sustainable practices.
