Baron Philippe de Rothschild Escudo Rojo Gran Reserva 2018
An intense, glittering crimson with a purple tint. The nose opens on an elegant combination of red and black fruit aromas, followed with airing by elegant spice and roasted coffee-bean notes. The palate has ripe red and black fruit flavors emerge on the attack, followed on the mid-palate by powerful black fruit mingled with delicate spice and roasted coffee-bean notes. The fruit flavors found on the attack return, underpinned by beautifully refined tannins which give length and elegance to the finish.
Blend: 44% Cabernet Sauvignon, 39% Carmenere, 11% Syrah, 4% Petit Verdot, 2% Cabernet Franc
Critical AcclaimAll Vintages
This Gran Reserva is a five-way assemblage of mostly Cabernet Sauvignon with 56% Carmenère, Syrah, Cabernet Franc and Petit Verdot, sourced from the Maipo, Maule and Colchagua Valleys. Textured, well balanced and aromatic, with stylish 30% new wood and flavours of cassis, fennel and rocket and bright supporting acidity. 2022-26
A red blend based on Cabernet Sauvignon and Carménère from Valle Central. Deep maroon in color, it is complex and overripe, with a nose of blackberries, cocoa, roasted pepper, menthol and allspice. The good body and shapely tannins make for a lengthy, flavorful finish.
Produced in Chile by Baron Philippe de Rothschild Maipo Chile, Escudo Rojo was born in 1997. A perfect marriage of ancestral Bordeaux expertise and an exceptional terroir, Escudo Rojo is a fine branded wine which corresponds to the expectations, the image and the great winemaking tradition of Baron Philippe de Rothschild.
Escudo Rojo is the Spanish translation of “Rote Schild”, the German for “red shield”, the historical emblem of the Rothschild family. Thus, the very name Escudo Rojo reflects the Rothschild family’s commitment to Chile.
Dramatic geographic and climatic changes from west to east make Chile an exciting frontier for wines of all styles. Chile’s entire western border is Pacific coastline, its center is composed of warm valleys and on its eastern border, are the soaring Andes Mountains.
Chile’s central valleys, sheltered by the costal ranges, and in some parts climbing the eastern slopes of the Andes, remain relatively warm and dry. The conditions are ideal for producing concentrated, full-bodied, aromatic reds rich in black and red fruits. The eponymous Aconcagua Valley—hot and dry—is home to intense red wines made from Cabernet Sauvignon, Syrah and Merlot.
Chilly breezes from the Antarctic Humboldt Current allow the coastal regions of Casablanca Valley and San Antonio Valley to focus on the cool climate loving varieties, Pinot Noir, Chardonnay and Sauvignon Blanc.
Chile’s Coquimbo region in the far north, containing the Elqui and Limari Valleys, historically focused solely on Pisco production. But here the minimal rainfall, intense sunlight and chilly ocean breezes allow success with Chardonnay and Pinot Noir. The up-and-coming southern regions of Bio Bio and Itata in the south make excellent Riesling, Chardonnay and Pinot Noir.
Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile sometime in the 1550s. One fun fact about Chile is that its natural geographical borders have allowed it to avoid phylloxera and as a result, vines are often planted on their own rootstock rather than grafted.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.