Christie Kiley on April 7, 2014 0 Comments What is it about Cab? Like chocolate or any other favorite snack, it is something you always crave. It’s like a favorite pair of jeans or that old beaten t-shirt that might be well past its time, but it doesn’t matter, ‘cause it is just comfortable. Now, I am not saying by any means that a Cab is a Cab or that all Cabs are alike. If that was the case, I think a lot of us might have rejected it long ago. But, in each of them, there is something familiar, wonderful and satisfying. See if this one satisfies; the Dolium Eco-Estate 2010 Cabernet Sauvignon. I discovered this wine through my wine travels in Mendoza, Argentina. The boutique winery, Dolium is located in the region of Lujan de Cuyo of Mendoza. It is the first bodega in Argentina you will find completely underground. The winery was designed with ancient and traditional wine making in mind alongside modern technology. This combination could only make for the best wines. The name of the winery? Well, that is sort of ancient as well and is Latin for the amphoras the Romans used to conserve their wines which were also crafted underground. These conditions, as even the Romans knew, created the optimum temperature to ferment and keep wine during extended periods. Though the best conditions have been put in place to make the best wine at Dolium, the wine making team know that only the best starts in the vineyard. Dolium is also a registered organic winery and their vineyards can be found in only the best locations throughout Mendoza: Lunlunta, Chacras de Coria, Perdriel, Agrelo and Lujan de Cuyo. The grapes are harvested by hand only when they know they have reached their full potential and optimum maturity. It is no surprise that some of their wines have been said to have ‘California style’, especially with Paul Hobbs on board with the wine making team along with Laura Olguin and Sebastian Yañez. The fruit of the wine reflects true fruit with depth and intensity, something that rings true with most California wine as well. Their goal is to remain true to all their varietals while simultaneously remaining true to the land and representing the terroir in each of their wines. This is done with each vintage, throughout each growing season. When harvest begins each special vineyard and lot are separated and fermented individually. From that point on further elaboration with oak aging can be specified according to each lot so the wines can only reach their full and individual potential. This is well-conceived with the 2010 Dolium Cabernet Sauvignon. I have to admit, it does have some California style. Nothing wrong with that as it is a style which most of us can appreciate. Along with their organic practices and representation of their varietals in the best of light according to each terroir, they like to keep things unadulterated. The wines are unfiltered and some even fermented with native yeast. This Cabernet is one you might chew on and savor. If you don’t like the sediment, it can easily be passed through a screen over a decanter. The color is quite impressive of a deep almost black purple, kind of like the shade of nail polish you might see on some women these days. It’s the new trend! The aromas are equally intense of dark and juicy berries, blueberry turnover, black-berry syrup with hints of smoky jerky and black pepper. Have a sip and your mouth will water. The berries are just as full and ripe on your palate and the wine is definitely chewy and bold and big. The tannins are soft and full and the subtle acidity only accentuates the dark berry fruit more. Feel free to keep this wine cellared for another two years, that is, if you can hold out that long. If not, whip up a beef tenderloin with a parmesan polenta or if you’re feeling you might want some local Argentine fare, make some meat empanadas and your night is all set. More Wine Reviews: Las Perdices 2010 Cabernet Sauvignon St. Supery 2011 Estate Cabernet Sauvignon 2009 Gundlach Bundschu Cabernet Sauvignon 2009 Bramare Cabernet Sauvignon from Viña Cobos
