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Concha y Toro Terrunyo Cabernet Sauvignon 1999

Cabernet Sauvignon from Chile
  • W&S92
  • WS90
  • WE90
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Winemaker Notes

Grapes were selected from the La Terrazas area of our Pirque Viejo vineyard, a 25-year-old vineyard on shallow, rocky soil. Proximity to the Maipo River makes this a unique area within the upper Maipo Valley. Yield per hectare was 25hl. Region: Pirque Vineyard, Maipo Valley, Chile Grape Variety: 80% Cabernet Sauvignon 10% Merlot 10% Carmenere Description: Deep, intense and ruby-red in color, with shades of tobacco and cedar skillfully intermingled with red berries. Great character and finesse. This wine is mainly defined by its great elegance and sophistication. Grapes were stemmed, and following a light pressing, the juice was pumped into 10,000-liter stainless steel tanks. Temperatures were kept within 27ºC and 29ºC. Tank contents were pumped over in full once a day in three stages. Following fermentation, the wine was macerated for two weeks in sealed tanks. The wine was subsequently transferred to small French oak barrels where it was aged for 19 months. This wine is an excellent accompaniment to leg of lamb with spicy sauces, blue cheese, Gruyere and Emmentaler.

Critical Acclaim

W&S 92
Wine & Spirits

WS 90
Wine Spectator

WE 90
Wine Enthusiast

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Concha y Toro

Concha y Toro

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Concha y Toro, , South America
Concha y Toro
Founded in 1883, Vina Concha y Toro is Latin America's leading producer and occupies an outstanding position among the world’s most important wine companies, currently exporting to 135 countries worldwide. Uniquely, it owns around 9,500 hectares of prime vineyards, which allows the company to secure the highest quality grapes for its wine production. Concha y Toro's portfolio includes a wide range of successful brands at every price point, from the top of the range Don Melchor and Almaviva to the flagship brand Casillero del Diablo and innovative stand-alone brands such as Palo Alto and Maycas del Limari. The company has 3,162 employees and is headquartered in Santiago, Chile.

Dry Creek Valley

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A multifaceted and highly reputable sub-region of Sonoma, Dry Creek Valley is responsible for a wide range of wine styles both red and white. The warm and welcoming appellation is home to a number of family-owned vineyards and wineries that place a strong emphasis on sustainable farming practices. One of the smallest AVAs in California, Dry Creek Valley has a winning combination of ideal geography and climate. Fertile, well-drained soils create concentrated varietal character while long, warm days bookended by cool nights allow grapes to reach full ripeness while retaining acidity and balance.

Zinfandel reigns supreme here, often grown on vines aged 35 to 100 or older, taking on a powerful, voluptuous character favored by fans of the variety. Sauvignon Blanc, the valley’s signature white grape, also performs exceptionally well. Many other varieties grow comfortably here, including Cabernet Sauvignon, Rhône varieties, and Italian varieties. Petite Sirah and Carignan are commonly blended with Zinfandel.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

CGM62273_1999 Item# 52377

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