我所喜欢的葡萄酒：LOS CARDOS-CABERNET SAUVIGNON

快过年了，从朋友的公司买来2箱葡萄酒，其中一箱（12瓶）是阿根廷的路卡顿——本卡尼.萧伟昂。朋友的公司是作南美进口贸易的，以葡萄酒和咖啡豆为主，据朋友介绍，路卡顿是他们公司所进口的酒中非常好的品种。这批酒的葡萄是2007年的，拿酒就应该是2008年的产品，而该酒的老化时间是1-2年，现在开瓶应是很好的时机。葡萄品种是纯本卡尼.萧伟昂，产地为阿根廷的们多萨，海拔1000米以上的山谷里。我所喝过的阿根廷酒和巴西的酒已有多种，如鹰之谷、马斯特罗——阿缇萨诺、维纳斯、艾尔莎等，南美的酒有其独特的风味，丹宁味醇厚，尤其像马斯特罗，具有浓浓的烧烤味，入口绵软，香气持久，口味厚重。

开瓶品尝后感觉甚好，酒色纯净，为鲜艳的樱桃红，入口有樱桃的香氛，酒精度为14度，然而酒精的味道几乎被浓厚的香味所掩盖，沉厚而持久，还有浓浓的橡木桶香味，不失为酒中佳品也。
路卡顿的官网
网站原文：
Variety: 100% Cabernet Sauvignon

Region: Alto Ugarteche, Luján de Cuyo – Mendoza – Argentina (1000 mts above the sea level).

Winemaker’s comments: This wine of great varietal character stands out for its richness and aromatic freshness. This style is the result of both controlled production in the vineyard and also a careful vinification with a short maceration post-fermentation. On the nose, this wine presents notable aromas of black currant, cherry, spices and toasted oak. On the palate the wine is concentrated and delightful, fresh with elegant tannins and smoothness, granting a long and harmonious finish.

Ageing potential: 1 to 2 years, this wine is recommended to drink young in order to fully enjoy the freshness of its aromas.

Soil, location selection: The soil is of an alluvial origin, with the typical Mendoza soil formation and alkaline pH. It is deep, with a clay texture and areas of boulders on the surface. The vigor, which the Cabernet experiences in this terrain, is medium to high. For this reason, when the selection of the location was made, sectors were chosen with natural limitations - like for instance the presence of boulders and the depth or capacity of compaction - and these helped to minimize the vigor.

Climate 2002: The 2002 Vintage in Mendoza was characterized for its excellent weather conditions, which favoured a gradual ripeness and a very good juice/skin balance in all the varieties of our vineyards located in Ugarteche and Tupungato.
One of the most important characteristics of the year 2002 is that it had and average temperature of 20.9 ºC in February and of 18.5 ºC in March, which is the period of grape ripening.
There were 16 days with maximum temperatures of 30-33 ºC in the sub-period of veraison and harvest for Malbec, and only 2 days in which the temperature exceeded 33 ºC.
The average day-night thermal amplitude range was 13 ºC.
The photo-period between veraison and harvest was lower than usual, with 22 % of cloudy days, something which greatly contributed to moderate temperatures.
There were 49 mm of rainfall in February, whereas in March it just reached 12 mm. This made the 2002 harvest one of the driest and with the best phyto-sanitary conditions over the last years.

Vineyard management: The Cabernet Sauvignon was planted in 1998 in own roots and grafted in 1103 P rootstock at a distance of 2,2 mts x 1,5 mts. The genetic material came from local selections of Luján de Cuyo and, additionally, the clones R5 from Italy and 15 from France. Drip irrigation methods were used with transmitters of 2,3 litres/h. Grass was utilized as a covercrop. The pruning was made by bilateral cable of sprigs with good separation in-between, with a density of 14-16 buds per meter line of cable.
The canopy management consisted of attaining a very good distribution and vertical positioning of the buds very early in the season, using fixed wires. This was performed when the buds had just begun to sprout, eliminating all twin buds. In addition, the grape bunches were under special control, and those buds which were especially green or discoloured or experiencing poor growth were eliminated. 7-9 tons per hectare were produced. “Tipping” was executed during the flowering stage, where the apex of the bud was removed; the leaves were cleared in the interior of the canopies beneath the mesh netting which protects the plants against hail. The harvest was by hand, and the grapes were transported in containers of 500 kg. capacity.

Vinification: The grapes were partially crushed in a form that allows the preservation and intensity of the varietal aromas. The process of crushing is reductive, which means it is protected from the phenomenon of oxidation by using sulfur dioxide and carbonic gas. The musts were chilled immediately after the crushing to conserve the aromas and flavours. A cold pre-fermentation maceration was made, with the intention of extracting the primary aromas and colour. Temperature during fermentation was controlled to 25ºC in stainless steel tanks. Maceration period lasted for 15-25 days. Once the wine was released from the tanks, it progressed to malolactic fermentation in a spontaneously form at 16ºC.

Maturity: 20% of the wine was matured for a period of 2 months in French and American oak.