Winemaker Notes
Professional Ratings
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James Suckling
Blackcurrants and fresh herbs such as basil on the nose. Medium body, firm and silky tannins. Subtle complexity. Understated.
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Robert Parker's Wine Advocate
The 2016 Cabernet Sauvignon contains 5% Cabernet Franc and 4% Syrah from vines planted in 1999 on alluvial soils. It fermented in stainless steel with selected yeasts and matured in French barriques (25% new) for 12 months. It's serious, classical and balanced, produced in a more elegant and harmonious style. It's nicely textured, with elegance and high drinkability. Rating: 90+
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
The Aconcagua River runs east from the charming costal town of Valparaiso and bisects the land creating the valley after which it was named. While alluvial soils predominate the Aconcagua Valey along its river throughout, its east-west flow creates drastically different conditions on each of its ends. Its western, seaside vineyards, with clay and stony soils upon gently rolling hills, produce cool-climate varieties such as Sauvignon Blanc, Chardonnay and Pinot Noir. Its inner region is one of Chile’s hottest and produces some of its best red wines. Panquehue in the inner Aconcagua is the site of Chile’s first Syrah vines, planted in 1993.