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Tarapaca Gran Reserva Cabernet Sauvignon 2014

Cabernet Sauvignon from Maipo Valley, Chile
  • D92
  • JS91
  • WS91
0% ABV
  • JS93
  • WS89
  • JS93
  • JS92
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4.0 71 Ratings
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4.0 71 Ratings
0% ABV

Winemaker Notes

This beautiful wine has aroma's of ripe fruit with fresh and spicy notes. The annins are soft and round with a mineral component due to the mediterranean macroclimate. This full-flavored, fruit-forward and semi tannic goes well with grilled, roasted or braised red meats such as beef, duck, lamb, etc and some veggies such as mushrooms and squash.

Critical Acclaim

All Vintages
D 92
Decanter
Fresh strawberry and plum aromas. Very pure fruit, supported by the oak which stays well out of the way. Elegant!
JS 91
James Suckling
A red with stone, spice and fresh tobacco character. Full body, dark fruit with stone undertones and a juicy finish. Bright and fresh. Drink now or hold.
WS 91
Wine Spectator
A firm and pure-tasting red, with graphite and slate notes to the dried plum and cherry tart flavors. Licorice snap and bittersweet chocolate details show on the finish.
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Tarapaca

Tarapaca

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Tarapaca, Maipo Valley, Chile
Viña Tarapacá ex Zavala was born during the last century, in 1874, known then as "Viña de Rojas", in honour of its founder, Don Francisco de Rojas y Salamanca, a well-know business man of the period. Don Francisco imported selected European wine stock varieties directly from France.

Later, under the ownership of Antonio Zavala, the name "Viña Zavala" emerged. When Antonio Zavala divorced his wife, she received the vineyard but did not change its name. Finally the vineyard adopted his current name "Viña Tarapacá Ex-Zavala" in recognition of the former President of the Republic, Don Arturo Alessandri, know as the "Lion of Tarapacá" who solved a legal problems between Mr. Zavala and his wife.

From the start of 1992, when the Chilean group, Fósforos took control over the wine-producing operations of the company, an ambitious export program was launched.

Maipo Valley

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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.

White wines are also produced with great prosperity, especially near the cooler coast, include Chardonnay and Sauvignon Blanc.

Cabernet Sauvignon

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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.

HNYTAPGCN14C_2014 Item# 218491