Single Bottle - Standard - 750ml
Notes of dried green herb flank the dried berry and stewed plum flavors. White pepper on the finish. Drink now. 5,000 cases made.
The nose of the 2013 Cabernet Sauvignon Reservado shows both Cabernet and Mendoza aromas and character. This balanced and fresh wine is ripe, spicy with black pepper and ripe tannins that are well coated with fruit and without any herbal notes. This Cabernet is sourced from an old "parral" (pergola) vineyard that is around 80 years old. In reality, it is from a single vineyard, but they do not want to sell it at such. Very good value. The Reserva line has been renamed Reservado because there are certain requirements to be able to use the word Reserva on the labels. It created a logistical problem, so they decided to remove the term and change it to Reservado (reserved), which, besides avoiding the problem might have other connotations. They tell me I will see many wine makers doing things like this to avoid bureaucracy. The 2014 and 2015 vintages have been somewhat difficult. As Bernardo Bonilla - Casarena's winemaker - told me, you have to unearth your winemaking books. They had rain in February and people who didn't harvest early lost the crop. So, from his point of view, those two harvests will change the profile of most of the wines forever, because by being forced to harvest early they produced fresher wines, wines that are more drinkable and better accepted by the market. The market wants fresher wines and this might change the mentality of many of the larger producers who used to wait and harvest very late and ripe; in 2014 and 2015, if you waited, the grapes rotted. Bonilla is lowering the alcoholic degree of most wines and is fermenting the reds in the barrel room - the single-vineyard ones that are smaller lots - to avoid over extracting and obtaining too tannic wines with harsh textures so often found in other wineries. The change is more noticeable in the younger wines, in the entry-level 505 range, as I tasted the just-bottled 2015s. They have also eschewed inner staves in favor of well-seasoned oak barrels. A name in evolution.