for more information TASTING NOTES FOOD PAIRING AWARDS & PRESS COMMENTS This wine pairs nicely with salmon and chicken rolls, shellfish, lobster and scallops. Ideal with green vegetables, grilled tomatoes and Caesar salad. Perfect with Thai food and asian soups. As a dessert, pair with fresh fruit salad and a strawberry babarois. Serve at 10º-12ºC (50-54°F). Y Cabernet Sauvignon: - “Violet colour with a pink tint, this wine is fruity, with touches of grosella and blackberries. A little of smoky vanilla and oaky notes. It is a dry wine, with concentrate flavours of ripe berries” Vinísfera Magazine, Mexico. October 2009 Y Sauvignon Blanc: - Silver Medal – Citadelles du Vin 2009, France Colour Pale yellow with lime colour hints. Nose Fruity, fresh and clean nose with green apple, gooseberry and grapefruit flavours. Floral aromas and a background of lemons. Palate A refreshing dry white with tangy flavours of green and young tropical fruits. SAUVIGNON BLANC

for more information TASTING NOTES FOOD PAIRING AWARDS & PRESS COMMENTS Ideal with red meats such as veal and fillet. Also try the Y Cabernet Sauvignon with lamb ribs, spicy pork chops and Mexican food as burritos and fajitas with chili and black beans. Perfect with creamy desserts as frosty cakes and banana split ice cream. Enjoy it now but it can be cellared for 3 to 4 years from vintage. Best when served between 16-18°C (61-64°F). Y Cabernet Sauvignon: - “Violet colour with a pink tint, this wine is fruity, with touches of grosella and blackberries. A little of smoky vanilla and oaky notes. It is a dry wine, with concentrate flavours of ripe berries” Vinísfera Magazine, Mexico. October 2009 Y Sauvignon Blanc: - Silver Medal – Citadelles du Vin 2009, France Colour Attractive red ruby colour. Nose Touches of black cherry, red apple, cassis, vanilla and spices. A little of tobacco and sweet chocolate. Palate This is a rich and smooth, fruit-packed wine. Full-flavored and concentrated, balanced and easy drinking. CABERNET SAUVIGNON