Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wine

Calcu Cabernet Sauvignon 2010

Cabernet Sauvignon from Colchagua Valley, Rapel Valley, Chile
    13% ABV
    • RP91
    • JS90
    • D92
    • TP90
    • RP87
    All Vintages
    Currently Unavailable $10.98
    Try the 2015 Vintage 12 99
    14
    10 98
    Save $3.02 (22%)
    Ships Tue, Jan 29
    Limit 0 bottles per customer
    Sold in increments of 0
    Add to Cart
    1
    Limit Reached
    0.0 0 Ratings
    My Wine Share
    Vintage Alert
    Alert me when new vintages are available
    Rate for better recommendations
    (256 characters remaining)
    Cancel Save

    0.0 0 Ratings
    13% ABV

    Winemaker Notes

    This rich and velvety wine is a blend of Cabernet Sauvignon, Carmenere and Petit Verdot.

    Like the bull on the label and Salvador Amenabar, the talented young artist who painted him, Calcu wines are exuberant and full of possibility, with each vintage revealing a different aspect of the Colchagua Valley's dynamic character.

    Blend: 85% Cabernet Sauvignon, 10% Carmenere, 5% Petit Verdot

    Critical Acclaim

    All Vintages
    Calcu
    Calcu, Colchagua Valley, Rapel Valley, Chile
    Video of winery
    In the local Mapuche language, Calcu means "healing doctor" or "magician." And indeed, winemakers Rodrigo Romero and Ricardo Rivadeniera have created a magical "Super Chilean" blend that expresses the diversity of the Colchagua Valley.

    Like the bull on label, Calcu is exuberant and unrestrained. Rather than being tied to a particular terroir, Calcu is made with grapes harvested from throughout the Colchagua Valley, revealing different aspects of the valley’s dynamic character with every vintage.

    Colchagua Valley

    View all wine

    Well-regarded for intense and exceptionally high quality red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range.

    Heavy French investment and cutting-edge technology in both the vineyard and the winery has been a boon to the local viticultural industry, which already laid claim to ancient vines and a textbook Mediterranean climate.

    The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec and Syrah—in fact, some of Chile’s very best are made here. A small amount of good white wine is produced from Chardonnay and Sauvignon Blanc.

    Cabernet Sauvignon

    View all wine

    A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

    In the Glass

    High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    CRW5223_2010 Item# 125892