RKS Wine: Tapiz Alta Collection 2018 Cabernet Sauvignon

If you are on auto pilot and hear “Mendoza” your mind will go bing bing and it will text you “Argentinian Malbec”. But there are some good Cabernet Sauvignons and Cabernet Francs there as well. The generous James Suckling gave this one a 95 and if history serves me correctly this usually means I’ll give it a 92 or 93. But history does not always repeat itself. On the nose it portrays itself as a serious and firm wine. It gives out a big blast of blueberry and blueberry jam in true warm weather Cabernet Sauvignon fashion. Lesser notes of raspberry and cherry with an undeniable creaminess.

On the palate there are some serious tannins. Hefty notes of blueberry, strawberry jam and a twist of charcoal and dark chocolate. The finish is tough and firm suggesting given the barrage of fruit on the nose it needs to age a couple of years before opening. It seems that it would be happy with grilled sausages, beef and lamb. It would be difficult to pair with a vegetarian dish but it just might suit a Mushroom Wellington if decanted an hour prior to pouring. Essentially for those with a cellar and time on their hands. The wine has been in oak for 10 months however the oak is not readily apparent.

Oh history is accurate vis a vis James Suckling as I give it a 93.

(Tapiz Alta Collection 2018 Cabernet Sauvignon, San Pablo Vineyard Uco Valley, Mendoza, Tapiz Winery, San Pablo, Mendoza, Argentina, $19.95, Liquor Control Board of Ontario # 403345, 750 mL, 14.2%, Robert K. Stephen A Little Birdie Told Me Rating 93/100).

Published by Robert K Stephen (CSW)

Robert K Stephen writes about food ,drink, travel, film, and lifestyle issues. He also has published serialized novels "Life at Megacorp", "Virus # 26, "Reggie the Egyptian Rescue Dog" and "The Penniless Pensioner" Robert was the first associate member of the Wine Writers’ Circle of Canada. He also holds a Mindfulness Certification from the University of Leiden and the University of Toronto. Be it Spanish cured meat, dried fruit, BBQ, or recycled bamboo place mats, Robert endeavours to escape the mundane, which is why he has established this publication. His motto is, "Have Story, Will Write."

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