# Kaiken Ultra Cabernet Sauvignon (2019)

- **Producer:** Kaiken Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** Mendoza, Argentina
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 15–16 °C
- **Aromas & flavours:** black plum, blackcurrant, black cherry, vanilla, cedar, cloves

## About this wine

The Kaiken Ultra Cabernet Sauvignon 2019 is a single-varietal wine from the Luján de Cuyo appellation in Mendoza, Argentina. Produced by Kaiken Wines, the winery was established by Aurelio Montes Jr., drawing inspiration from the Andean migratory geese that lend the estate its name. The Ultra range is designed to be a true reflection of its vineyard origin and the varietal's inherent qualities. The vineyards are situated in Vistalba, at an elevation of 1,050 meters, benefiting from alluvial soils and significant diurnal temperature variations, which contributed to the healthy grapes of the 2019 vintage.

## Interesting facts

- Founded by the son of a legendary Chilean winemaker.
- Named after migratory geese symbolizing Andean crossing.
- Grapes are organically grown at over 1000 meters altitude.
- A flagship wine representing Kaiken's core philosophy.

## Food pairing

The wine's full body and firm tannins are well-suited to complement the richness and protein of red meats, while its balanced acidity can cut through fattier dishes. The ripe fruit notes can harmonize with savory herbs and earthy elements found in many hearty preparations.

## Wine making process

The Kaiken Ultra Cabernet Sauvignon 2019 undergoes a detailed winemaking process. Grapes are hand-harvested and selected before pre-fermentation maceration for 7 days at 10°C. Fermentation occurs in concrete tanks using selected and native yeasts for 7 days at 26°C, followed by a 20-day post-fermentation maceration. Malolactic fermentation naturally takes place in concrete tanks. The wine is then aged for 12 months in French oak barrels (one-third new, one-third second-use, one-third third-use), followed by 6 months of bottle aging before release.