The name of the Black C wine is a clever play on words, with "C" representing Cabernet Sauvignon, the grape variety from which the first Black C wine is made. Тhe Santa Sarah team's search for a suitable location eventually led them to the Black Sea coast, where they set up their workshop. Subconsciously, from the very beginning, creating the Black C wine, Santa Sarah Wine Estate knew that it would drop anchor on the Black Sea and set foot on solid ground from which it would create wines with a distinct identity. Black C Red 2021 is a blend of Cabernet Sauvignon and Merlot varieties, carefully selected from the estate's own vineyards in the Goritsa area. The estate's commitment to quality and consistency is reflected in the vineyards, which are tended to by a team of dedicated enthusiasts.
Alcohol by volume, %
14.50
Total acidity, g/l
5.00
Residual sugar, g/l
3.00
Bottle sizes available
750ml x 7000
Closure type
DIAM5
Bottling
2022
Serving temperature
18 °C / 64 °F
Rewards
2006
Gold medal “Mundus Vini” Germany 2006
2017
Best buy Divino Top 50 2019
Vinification
Cold maceration at 8oC in wooden vats of French, German, and Austrian oak with a capacity of 3500 kg, stainless steel vats with a capacity of 4200 kg, and rotobarrels of Austrian oak with a capacity of 450 kg, for a period of 7 days. After the cold maceration, the grapes are fermented for 3 weeks. Following the fermentation, the grapes are subjected to a period of maceration at 31°C for 3-4 days. The final step in the winemaking process is malolactic fermentation, which takes place in 225 liters oak barrels for a period of 4 weeks.
Ageing
Тhe wine is aged for a total of 10 months in French oak barrels - 20% are new and 80% have been previously used.
Tasting notes
Rich, deep ruby color. Complex nose with notes of sweet red pepper, cherry, cocoa, earthy notes, rosemary oil and mint. On the palate, this wine is juicy, fruity and ripe with full body and hints of butter, black fruit and roasted red pepper in the long finish.
Food pairing
It pairs well with juicy meats - veal, lamb, as well as with risotto or pasta with mushrooms. Its structure and complexity can be appreciated on their own, without the need for food pairings.