2022 Terrazas de los Andes Reserva Cabernet Sauvignon, Mendoza

A savory and fine-tannined cab with blackcurrant, dark chocolate and spice flavors. Medium-bodied, soft and open grained with a savory note at the end. Drink now.

92 points jamessuckling.com

Terrazas de los Andes Reserva Cabernet Sauvignon is a polished and expressive example of high-altitude Cabernet from Mendoza, combining the power of the Andes with elegant winemaking. Terrazas de los Andes was established in the early 1990s by Moët Hennessy, with a vision to harness Argentina’s dramatic mountain terroirs to produce wines with both intensity and finesse. The Reserva Cabernet is sourced from estate vineyards in the foothills of the Andes, planted at elevations between 1,000 and 1,200 metres, where the combination of strong sunlight, cool nights, and alluvial soils produces Cabernet of remarkable purity and structure.

The vineyards are located primarily in the Luján de Cuyo and Uco Valley regions. These sites are characterised by well-drained alluvial soils with gravel and stones over sand and clay, encouraging deep root systems and naturally low yields. The altitude moderates temperatures, extending the growing season and allowing grapes to develop ripe tannins and complex aromatics while retaining fresh acidity. The winemaking team employs careful temperature-controlled fermentation followed by maturation in French oak, striking a balance between vibrant fruit and subtle spice.

In the glass, the wine is deep ruby with aromas of blackcurrant, cassis, tobacco leaf, cedar, and a hint of graphite. The palate is full bodied yet refined, with concentrated black fruit flavours, fine-grained tannins, and layers of spice, chocolate, and savoury herbs leading to a long, structured finish. It’s a Cabernet that captures both Mendoza’s intensity and a classic Bordeaux-like elegance.

This wine is a natural match for grilled ribeye, slow-cooked beef short ribs, venison, or rosemary-infused lamb. Its firm structure also works beautifully with aged cheeses like Comté or mature cheddar. It can be enjoyed young for its vibrant fruit, but it will reward cellaring over 8 to 12 years as the tannins soften and the wine gains further complexity.