Winemaker Notes
This full-flavored, fruit-forward and semi tannic goes well with grilled, roasted or braised red meats as such beef, duck, lamb, etc and some veggies as mushrooms, squash.
Blend: 90% Cabernet Sauvignon, 10% Syrah
Professional Ratings
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James Suckling
A dense and rich cabernet yet in a more Rhone style. Earthy character. Hints of herbs, tobacco and spices. Medium-to-full body, juicy and round tannins and a flavorful finish. Cool climate undertones to this. Drink or hold.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
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.