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Santa Rita Casa Real Cabernet Sauvignon 2013
It was without a doubt a year of climatic contrasts that did not predict quality, but a deep knowledge of this little piece of terroir that is home to this old-vine Cabernet gave rise to an extraordinary wine with tannic force but great elegance and balance at the same time. It is bright, expressive, and fresh, with a backdrop of the ripe fruits and spices characteristic of the location. Its concentration and balance ensure tremendous aging potential.
#1 Wine Enthusiast Top 100 Cellar Selections of 2018
Critical AcclaimAll Vintages
Explosively fruity and rich-tasting, with concentrated flavors of blackberry, raspberry and dark plum that are nicely framed. Shows notes of hot stone midpalate, offering a pure, minerally finish. Critics Choice
I was really looking forward to the cool vintage of the 2013 Casa Real Cabernet Sauvignon, the icon from Santa Rita portfolio. It's a classical 100% Cabernet Sauvignon from Alto Jahuel in Maipo Alto from over 60-year-old vines, first bottled with the 1989 vintage. It has all the classical features but always based around elegance and balance, with power and concentration, yes, but always keeping its poise. This has to be one of the finest and most elegant vintages of Casa Real along with the 2010. As classical Cabernet Sauvignon from Maipo as it gets.
Spicy, briary cassis and wild berry aromas come with notes of mountain herbs. As per usual, Casa Real 2013 is in great shape; the palate is lush and cushioned but stern and balanced. Spicy cassis, plum and oaky flavors finish with a mix of wood spice and dried-fruit notes. Drink through 2026.
A fresh and fruity wine with hints of sweet herb and berry character. Medium to full body. Soft tannins.
In 1980, it was acquired by its present owner, Ricardo Claro, under whom Santa Rita has reaped the rewards of continuous investment, resulting in a period of impressive growth, during which the winery has consolidated its position in the vanguard of Chile's most successful and innovative estates. Initiatives include the highly successful launch of Santa Rita’s 120 Series of wines and a range of ultra-premium wines, notably the highly acclaimed Casa Real and Triple C. Wide-ranging enhancements embrace the purchase of choice new vineyards, plantings with top quality clones, improved trellising and irrigation, balanced viticulture, restricted yields, later harvesting, individual block farming, small-lot vinification, and an increased emphasis on sustainable agriculture.
Today Santa Rita exports to more than 70 countries worldwide. The property accounts for outstanding vineyards in Chile’s most important appellations - the Maipo Valley; Casablanca; Rapel; Apalta; Leyda and Curico - enabling access to diverse climates and terrain.
The Maipo Valley is Chile’s most famous wine region. Set in the country’s Central Valley, it is warm and quite dry, often necessitating the use of irrigation. Alluvial soils predominate but are supplemented with loam and clay.
The climate in Maipo is best-suited for ripe, full-bodied reds like Cabernet Sauvignon (the region’s most widely planted grape), Merlot, Syrah and Carmenère, a Bordeaux variety that has found a successful home in Chile.
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.
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.
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.