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Macedon, Macedon Cabernet
Macedon Cabernet

 

Tasting Notes: The more we learn about this winemaking family in Macedonia, the more excited we become. Imagine the most immaculate, high-tech, world-class cellar you have ever seen in the middle of very old vines perched next to an ancient Greek City (founded in 200 B.C.), and you begin to get the picture. Marco Jordanov is revolutionizing winemaking in his native country, bringing it full circle to where it was – when they invented wine there thousands of years ago. This Cabernet defies logic: classic dark fruits and chocolate, dense, concentrated fruits, aged in French oak for 14 months; yet with remarkable elegance.

Location Macedonia.
(Tikvesh Wine Region)
54 hectares.
Soil limestone with active calcium, cal, sand and loam.
Estate Macedon.
(mass-a-don)
Vine Double Guyot. 4,400 vines per hectare. 1.7 bottle per plant average yield.
Winemaker Dane Jovanos.
(dayn jo-VA-nos)
Vinification fermented in steel tanks. 100% malolactic fermentation in barrel. 19 days of maceration.
Varietals 100% Cabernet. Barrel Medium French oak.
Residual Sugar 3.4 grams per liter. Maturation 14 months in the barrel.
Acidity 3.4 grams per liter. Vintage Production 8,000 cases.
Alcohol 14% by volume. Foot Fairing Grilled steak or hamburger, feta cheese French fries, sautéed sausage and mushrooms.
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