- (51-60) Can not drink
- (61-70) Do not drink, but you can have a sip
- (71-80) Good
- (81-90) Very Good
- (91-95) Excellent
- (96-100) Extraordinary
2007 Santa Julia Organica Cabernet, Bodegas Famila Zuccardi
Mendoza, Argentina
- Color: Red
- Name: Santa Julia Organica Cabernet
- Vineyard: Bodegas Famila Zuccardi
- Type: Cabernet Sauvignon
- Origin: Mendoza, Argentina
- Year: 2007
- Price: $9.00
- Rating: 4.9
- Review: Wine Enthusiast 89 Points “A really nice and lighter-styled Cabernet with bright fruit and spicy oak crawling on the bouquet. The palate is full of friendly raspberry, strawberry and plum, while the finish is round and chocolaty. For the money, this is an extremely complete little wine that offers just-right balance throughout.” Wine Enthusiast 5/1/2007 What We Thought: Made from organically grown grapes, this wine has a dark berry and light cedar nose followed by a medium-bodied, blackberry and black cherry palate supported by lightly dusty, but soft tannins. This is a very drinkable Cabernet that tastes twice its price.
- Comments: Located in Mendoza, one of the eight wine capitals of the world, our winery is the result of an ever-present innovative spirit and passion that drives our search for the highest quality possible from the soil. We are a family-led company, founded in 1963 by Alberto V. Zuccardi and directed today by his son, Jose Alberto Zuccardi. With vineyards in Vista Flores and Altamira (Uco Valley), Maipo and Santa Rosa, districts of Mendoza. Familia Zuccardi is recognized as an Argentine winery that produces outstanding wines, with a clear commitment to quality and innovation. Our passion for wine is reflected in a culture of hard work shared by more than 700 people here at the winery. This is a culture that creates products today present in the main markets of the world. GRAPE COMPOSITION 100% Cabernet Sauvignon - Organically grown grapes ORIGIN Santa Rosa vineyard, Mendoza VINE -TRELLYSING SYSTEM Parral Zuccardi HARVEST DATE Hand picked grapes in plastic boxes during the third week of March. VINIFICATION In stainless steel tank, with dry selected yeast at 15-18º Celsius. Skin maceration for 10 days ALCOHOL: 13.5 % vol. TOTAL ACIDITY: 5.00 g/l RESIDUAL SUGAR: 3.50 g/l COLOR Intense red ruby color. AROMA Nice fruit aromas of red and black fruits like cassis, black cherries and spices like black pepper, sweet pepper. FLAVOR Medium bodied, well balanced wine with soft tannins and long finish.