Sant' Elena Cabernet Sauvignon Friuli Isonzo, Friuli-Venezia Giulia, Italy

Paris‑brilliant light catches in a glass as you pour the 2016 Sant' Elena Cabernet Sauvignon, the wine glows with deep ruby hues that draw you in before the first swirl, filling the senses with tension and promise. With that first breath, you sense dark fruit, spice, and earth, as if the soil and sun of the vineyards have been distilled into perfume and power.

Product Details:

• Varietal: 100% Cabernet Sauvignon
• Vinification & Aging: Grapes are hand-harvested, destemmed, and softly crushed. After about ten days of maceration, fermentation occurs in stainless-steel vats, then the wine is aged 18 months in 20‑hectoliter wooden barrels.
• Alcohol: 14%

Sensory Description:

Deep garnet to ruby in the glass, the 2016 Sant' Elena Cabernet Sauvignon opens with aromas of dark berry jam, blackcurrant, and plum layered with sweet spice (think clove or cinnamon), and a subtle undercurrent of tobacco and forest floor. On the palate, the wine feels full-bodied and richly structured: the fruit evolves from ripe dark berries to savory, almost rustic undertones, while firm but polished tannins give the wine a lingering, clean finish. A whisper of fresh herb or crushed gravel minerality emerges on the close, hinting at the alluvial soils from which the grapes were drawn.

Winemaker’s Background:

Sant' Elena traces its roots to 1893, when a family of viticulturists, the Klodic family, founded the estate, seeking to craft wines that reflect the land and its traditions. In the mid‑1990s, the property was acquired by Dominic Nocerino, a noted importer of Italian wines in the United States. His vision was to realize the full potential of the Isonzo terroir through modern winemaking and renewed focus on quality. In 2015, enologist Vincenzo Mercurio joined Sant’ Elena, guiding the estate toward more terroir‑driven wines and beginning the conversion toward organic viticulture.

Serving Suggestions:

Serve the 2016 Sant' Elena Cabernet Sauvignon at around 60 °F (16 °C) in a large‑bowled red wine glass. Because of its structure and youth, decanting for 30–45 minutes can help soften the tannins and allow the aromatic profile to unfurl. Pair it with grilled or roasted red meats, lamb, beef, venison, or rich stews; it also stands up well to medium‑intensity cheeses.