A wine with violet color. The predominating aromas of red fruits such as plums, cherries, and raspberries and notes of vanilla. The lush palate is fresh and juicy with good depth and soft, ripe tannins.
It is an ideal wine to pair with game meat, turkey, pork and all kinds of pasta.
Blend: 60% Cabernet Sauvignon, 30% Petite Sirah, 10% Tempranillo
Critical AcclaimAll Vintages
Dark cherries, blackcurrants, mushrooms, bell peppers and wet earth on the nose. Some mocha, too. Medium-bodied with sinewy tannins and fresh acidity. Fruity and rich with a vivid finish. 40% cabernet sauvignon, 30% petite sirah and 30% cabernet franc. Drink now.
Heritage and enterprise are hallmarks of Santa Rita, one of Chile's premier wine estates. Founded in 1880 by Domingo Fernandez in Chile's Maipo Valley, this historic property was among the first to pioneer plantings of European grape varieties in Chile.
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.
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 red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.