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Lazuli Cabernet Sauvignon 2018 - Vina Aquitania
Vina Aquitania


ADD TO CART At your doorstep in 1 - 3 days

A legendary Cabernet Sauvignon with 96pts from Tim Atkin and 94pts from Vinous!


Why do we love it?

Lazuli Cabernet Sauvignon Vina Aquitania is one of the Chilean wines that should have your undivided attention. Its name comes from the blue gemstone of Chile, Lapis Lazuli, and we totally agree with that. Seems like others agree too, with Tim Atkin already giving him 96pts and Vinous 94pts, while soon you will see several more spectacular scores in its palmare.

Hear now who the team behind Lazuli Cabernet Sauvignon Vina Aquitania is. Are you ready? It all started around 1990 when Chateau Margaux’s winemaker Paul Pontallier and former Chateau Cos d'Estournel owner Bruno Prats decided to team up with top Chilean oenologist and their friend Felipe de Solminihac to create limited production wines of Bordeaux varieties from the foothills of the Andes mountain range. Along the way, Ghislain de Montgolfier, owner of Bollinger champagne, joined the group.

Lazuli Cabernet Sauvignon Vina Aquitania is only released on great vintages. The grapes come from the Penalolen area, in the northern part of the Valle del Maipo and beyond the very small yield of the vineyards, the grapes go through an extremely strict selection. The juice remained for 16-18 months in first and second-use oak barrels until they judged that it was ready to excite you with its concentration of fruit and its complexity.

It is a wine that needs no rush. It's perfect now, but like all great Bordeaux, you can give it at least another decade.

That's all.









Tastes Like

In the glass deep ruby color with purple highlights.

Sophisticated, complex nose full of blackberry, black cherry, currant, cassis and fig. Botanical hints of mint, tobacco and spice complete the ever-evolving ensemble.

Velvety in the mouth, with nice, juicy tannins, refreshing acidity and intense fruit with blackberry combined with mocha and tobacco. The fruity sense acquires a botanical character and remains in the long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14.5%
Origin Valle Del Maipo, Chile
Variety Cabernet Sauvignon
Aromas Blackberry, black cherry, currant, cassis, fig, mint, tobacco, spice
Bottle Size 750ml
Barrique 16 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No



Pair it with burger, pork ribs with hoisin, rib eye

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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