Winemaker Notes
The wine shows a deep ruby color with intense and complex aromas of red fruits, berries, blackberries, cassis and toasty nuances. On the palate the wine has a good structure and balance, shows tasty fruity flavors with ripe tannins, a medium to full body and a beautiful persistence.
The grapes were harvested from vines planted in 1977 in our estate vineyards at the foothills of the Andes Mountains. The wine aged in French and American oak barriques for a period of 12 months, giving a more complex palate. After bottling, the wine aged for additional 6 months prior to release. Ageing Potential: 5 to 7 years. Serve this wine with Filet Mignon, roast prime rib, roast duck, rabbit, lamb cutlets, meatballs, ratatouille, kebab, rich pasta dishes. Cheeses: Gruyère, Manchengo, Parmesan, Cantal, Cheddar.
"Imagine a cherry candy spiced with eucalyptus and mint... the texture is kept tense and vibrant with crisp acidity and firm tannins..."
-Wines & Spirits
Professional Ratings
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.
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.
The Maipo, Rapel, Curicó and Maule Valleys specialize in Cabernet and Bordeaux Blends as well as Carmenère, Chile’s unofficial signature grape.
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.