Winery Domeniile SamburestiCabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Cabernet Sauvignon of the Winery Domeniile Samburesti is in the top 10 of wines of Samburesti.
Wine flavors and olphactive analysis
On the nose the Cabernet Sauvignon of Winery Domeniile Samburesti in the region of Samburesti often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, red fruit or black fruit.
Food and wine pairings with Cabernet Sauvignon
Pairings that work perfectly with Cabernet Sauvignon
Original food and wine pairings with Cabernet Sauvignon
The Cabernet Sauvignon of Winery Domeniile Samburesti matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef pot-au-feu, traditional tunisian couscous or chicken colombo.
Details and technical informations about Winery Domeniile Samburesti's Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Cabernet Sauvignon from Winery Domeniile Samburesti are 2012, 2018, 2016, 2013 and 2011.
Informations about the Winery Domeniile Samburesti
The Winery Domeniile Samburesti is one of of the world's greatest estates. It offers 9 wines for sale in the of Samburesti to come and discover on site or to buy online.
The wine region of Samburesti
Romanian DOC of Oltenia on the hills of Sâmburesti (Olt valley), iron-rich stony soils. Cabernet Sauvignon historic signature in red: deep ruby, blackcurrant, black cherry, plum, leather and herbal-spice touch, firm tannins, vigour and superb ageing — a benchmark of Romanian Cabernet. Merlot supple, fine Pinot Noir and Burgund Mare as complements. Terroir introduced in the 19th century by the French.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
