At a glance

Producer

Achaval Ferrer

Region

Mendoza, Argentina

Grape variety

Cabernet Franc

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$40-$60

Tasting profile

Aromas of black cherry, cassis, floral violet notes, with hints of graphite and earth. Palate shows dense black fruit, medium-high acidity, firm tannins, and a slightly smoky finish.

Evolution: Fruit will soften and integrate over next 3-5 years; tertiary notes of leather, tobacco, and forest floor will develop in peak drinking window.

At peak: Complex, harmonious with layered flavors and silky tannins balanced by vibrant acidity

Structure

Acidity

Medium-high, balanced

Tannins

Firm and well-integrated

Alcohol

13.5-14.5%

Aging potential

Strong potential for 10-15+ years aging due to tannic structure and acidity

Drinking window

Peak drinking

2028 to 2046

Optimal window

2024 to 2049

Current status

Early drinking phase; vibrant with aging potential

Current condition

Youthful tannins and acidity; fruit-forward with structure developing

Due to the high-quality fruit from Mendoza's premium vineyards and the structure of Cabernet Franc, the wine will benefit from bottle aging to soften tannins and develop complex aromatics. The 2021 vintage weather conditions in Mendoza support long aging potential.

Food pairing

Grilled lamb chops, aged cheeses, roasted mushrooms, beef stew, and dishes with herby or smoky spice blends.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (60 minutes) — To allow tannins to soften and aromatics to open up for better expression

Sustainability

Sustainability score: 7/10

Water conservation through drip irrigation, solar panels for energy needs, minimal chemical treatments, and strong waste management protocols

Achaval Ferrer applies sustainable viticultural practices that minimize chemical input and water use, along with eco-conscious energy sources. Their commitment to reducing environmental impact is notable, though they lack formal organic certification. Transportation contributes most to their carbon footprint.