The vineyards are situated in Lujan de Cuyo, more specific in the districts of Ugarteche, Lunlunta and Drummond. The vines are defined to have a minimum age of 15 to 25 years, or older if possible. Only vines that have not been grafted can give grapes for Weinert Cabernet Sauvignon. The grapes are 100% de-stemmed and fermentation takes place in concrete vats for 7-9 days with skins plus 5-10 days without skins. A minimum of 4 years in European oak casks of 2000 to 6000 lbs, and a minimum of 3 month after blending back in concrete vats are base of a harmonious ageing for Weinert Cabernet Sauvignon wines before they will be bottled.
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- Return corked bottles if they are less than 10 years old
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- Wine is stored in our refrigerated store cellar.
- Some fine and rare wine is displayed in our physical store in Eurocaves.
- Current vintages are sourced from authorized importers or dealers in Europe.
- All wine transported across the ocean in refrigerated boats.
- Older vintages may be srouced from private clients where we are confident of correct storage conditions.
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Bodega y Cavas de Weinert
Often classic is thought to mean a wine that is judged over a period of time to be the highest quality, outstanding for its kind. But more often it really means wines that are of an elemental, elegant style that don't allow themselves to be subject to change in fashion. In regions with hundreds of years of winemaking tradition classic wines pervade, but when searching the younger wine regions that search can become more difficult.It’s safe to say that in California we’ve been able to find producers we think create timeless wine. Cain Vineyards in Napa and Peay Vineyards in Sonoma Coast are two great examples, just to name a few. And like those two wineries who have crystalized an everlasting style, so has Bodegas y Cavas de Weinert in Argentina. If you are skeptical that there are wines from Argentina that will impress even the most conservative palate, you need to try the wines of Bodegas Weinert. What makes them classic? For one, they do not allow their style to be influenced by group-think that sweeps through industry on a regular basis. A key to their style is aging in large barrels of 2,000-6,000 liters and extended bottle maturation. This was traditional prior to the 1970’s but has since been done away with in favor of the more fruit-forward and oak-influenced style that now defines most of the Mendoza wines. Only a handful of producers, like Carmelo Patti and Bodegas Lopéz (not available in the U.S.), still make their wine that way.What you get in the glass are wines that are somewhere between textbook Medoc and old-school Rioja; at once nobel and seamless, but not without a definite dusty cowboy sensibility. These are sensational wines to have with a meal but can still be easily contemplated on their own. Even better, blind your more persnickety drinking partners on them and watch them gawk when they discover these are from Argentina. One is for certain, these are undeniably delicious wines.