Achaval-Ferrer Mendoza 2012 Cabernet Sauvignon

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Move over Malbec! The international craze for the once marginalized Bordeaux variety has the world forgetting who the king of wine grapes really is. And just as in Bordeaux, here in Mendoza Cabernet Sauvignon can really flaunt it's regal airs. Characteristic complex dark fruit notes juice up the palate, with great French oak flavors of mocha and cedar, but intriguing earthy nuances (sous bois, damp earth) really set this apart for us. This has tons of unique flavors and really demonstrates how well Cab can do in Argentina.
90 Points - James Suckling!
"Fascinating aromas of dried flowers and dark currants. Full to medium body with bright fruit and a delicate finish. Turns to chocolate and sweet tobacco."

Wine Ratings

90 - James Suckling!


Unit Size750.00 ML
VarietalCabernet Sauvignon
GrapeCabernet Sauvignon
Alcohol Content14.50%

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Achaval-Ferrer Mendoza Cabernet Sauvignon 2012
By James Suckling
Achaval-Ferrer Cabernet Sauvignon Mendoza
Score: 90
Country: Argentina
Region: Mendoza
Vintage: 2012
Date: August 29th, 2014
Fascinating aromas of dried flowers and dark currants. Full to medium body with bright fruit and a delicate finish. Turns to chocolate and sweet tobacco. Drink now.
By Robert Parker’s Wine Advocate
2012 Achaval-Ferrer Caberent Sauvignon
A Cabernet Sauvignon Dry Red Table wine from Argentina, Mendoza, Argentina
Review by Luis Gutierrez
Wine Advocate # 212 (Apr 2014)
Rating: 89
Drink 2014 - 2017
The 2012 Cabernet Sauvignon mixes grapes from Medrano where it is warmer and their vines are young, while Agrelo is fresher (very old vines). The wine aged in French oak barrels, third and fourth-use. It is a ripe Cabernet with a creamy texture, where they are looking for the varietal character. It has a velvety palate and is medium-bodied and intense, with fine tannins combining the elegance of the Old World and fruit of the New World. Drink now-2017. I met very early on with Santiago Achaval one of the leaders of quality wine in Argentina, as he traveled to Madrid to talk and taste his wines with me. He is one of us, he’s passionate about and loves wine. You can see in his eyes there’s a special spark when he talks about wine, and his candid answers make him very approachable. Achaval Ferrer is, by no means, a centenary winery: their adventure only began in 1999. I asked him about how things started and he confessed that they were going to plant a new vineyard, do everything very technologically, everything modern, and they happen to run into the grapes of the Altamira vineyard, which was almost abandoned. When they tasted those grapes they changed their plans and decided to do something to show the potential of those grapes. We had a nice long conversation and Achaval explained his philosophy, beliefs and methods, which were very down to earth and sensible. Everything is fermented in cement, which is a very good regulator and they don’t worry until temperatures reach 33-34 degrees C. As for oak, he also has very clear ideas. “A barrel is an instrument, it is not an ingredient: newer wood means more open pores, “he said. The other issue is ripeness and it is enough to say that they harvest two or three weeks before their neighbors. I like wine to drink, not wine to taste. The wines should be drinkable on release. I also heard something from him I had not heard before; “If you expose wine to air, and we use big fans, you can lower the alcohol up to 1%”, he said. “I don’t like to add water to wine, well, there are lots of things I don’t think you should do when you have great grapes, but if the year has given you a little bit of alcohol, I think making it evaporate with these fans is the most natural way to fix the issue.” As you have probably heard, Achaval has new strong financial partners. In April 2011 the Stolichnaya group bought a majority stake in the winery, but according to Santiago Achaval, they do not take part in any decisions, Stolichnaya wants them to continue doing the same thing. They have done good marketing, but they have also made very good wine. The wines are not extracted, they are not heavy, and not excessive. Are they powerful? Yes, they are. But they show just what the grapes in Mendoza are capable of. “When you have low yields and concentrated grapes you do not need to extract,” Achaval said. “When you have all the power in the grapes you go very carefully.” Later on we also met at the Finca Altamira when I was visiting Mendoza, as I was impressed when I tasted the wine and wanted to see the vineyard. He brought a couple of vintages of the wine and we drank it under the trees by the vines, which is a fantastic way to understand the link between place and wine. So let’s take a look at what I tasted. The Mendoza line blends grapes from different zones in the province, and is always bottled before the next harvest. It is two varietal wines, 90% of the bottles are from Malbec and 10% Cabernet which only started in 2011. Importer: Stoli Group U.S.A., New York, NY
By Achaval-Ferrer
Cabernet Sauvignon Mendoza 2012
Technical Details
Winemakers: Robert Cipresso, Santiago Achaval
Varietal: 100% Cabernet Sauvignon 
Aging: 9 months in French oak barrels
Vintage: Hand-harvested - April 9th, 2012
Alcohol: 14.50%
pH: 3.9
Total Acidity: 6.37
Tasting Notes
As a precise depiction of its variety, Cabernet Sauvignon is a sharp and direct message, where fruit overpowers the mineral hints. Scattered through small vineyard canvases along Mendoza’s ‘primera zona’ this wine of limited output has a distinctive juicy texture, overflowing with black and red fruits. Far from abstraction, it unfolds a delightful path straight to pleasure. Cabernet unveils the spontaneity and vivacity of its youth. Ideal serving temperature between 60.8’ and 64.4’F. We strongly suggest decanting this wine at least an hour before drinking.
[Information provided by R&R]
By Wine Spectator
ACHÁVAL-FERRER Cabernet Sauvignon Mendoza 2012
Score: 88
Country: Argentina
Region: Mendoza
Issue: Nov 15, 2013
A juicy red, showing a candied edge to the racy raspberry and cherry fruit, with cedar and mineral accents to the chewy finish. Drink now. -NW
By Antonio Galloni’s Vinous Media
Achaval Ferrer 2012 Cabernet Sauvignon Mendoza 
Points: 88
Region: Mendoza
Country: Argentina 
Grape Variety: Cabernet Sauvignon 
Bright red-ruby. Redcurrant, plum, mocha and tobacco leaf on the nose and palate. Smooth, saline and distinctly Old World, with a truffley nuance and good peppery acidity to frame and carry the red fruit flavors. Finishes subtle and persistent, with slightly dusty tannins. Stephen Tanzer, March 2014