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Terrunyo Cabernet Sauvignon 2014

Cabernet Sauvignon from Maipo Valley, Chile
  • JS92
  • RP91
0% ABV
  • RP92
  • WS91
  • WS92
  • W&S92
  • RP90
  • W&S94
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  • RP91
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  • WS91
  • RP90
  • W&S92
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  • RP90
  • W&S93
  • WE92
  • WS91
  • W&S92
  • WE91
  • WS90
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Winemaker Notes

Deep red in color, with concentrated ripe black fruit aromas intertwined with leather, chocolate and graphite in a perfect balance. Dense with soft tannins and a sweet aftertaste. Persistent chocolate and dried fruit flavors on the lingering finish.

Terrunyo Cabernet Sauvignon is an ideal accompaniment to lamb with spicy sauces and full-flavored cheeses.

Critical Acclaim

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JS 92
James Suckling
A rich and silky red with lots of walnut, currant and chocolate aromas and flavors. Medium body, fine tannins and a rose petal and berry aftertaste. Firm.
RP 91
Robert Parker's Wine Advocate
There are two Cabernet Sauvignon bottlings in the Terrunyo range in 2014, the "regular" of which is the 2014 Terrunyo Cabernet Sauvignon. It was sourced from the vineyards in Pirque on the alluvial terraces of the Maipo River, the classical zone for Cabernet Sauvignon. In this warmer than average year it only contains 1% Cabernet Franc. The wine matured in French barriques for 14 months. This shows quite classical, combining power and elegance, concentration and a certain lightness. The palate is silky, and the tannins are very soft, with great freshness. 81,600 bottles produced.
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Terrunyo

Terrunyo

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Terrunyo, Maipo Valley, Chile
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Inspiration for the Terrunyo collection of fine wines comes from a desire to identify and celebrate some of the finest parcels of vines within the estate-owned vineyards of Concha y Toro. Each Terrunyo (from terruño, the Spanish word for terroir) wine starts out with hand-picked fruit sourced from a cluster of vines in a well-delimited vineyard in which a micro-climate, the chosen grape stock, a select piece of soil and the expert hand of man interact, magically creating perfect harmony and delivering unrivaled quality.

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 is now the world's most planted grape variety. 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 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 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.

CGM27505_2014 Item# 165176