Gran Reserva – Cabernet Sauvignon

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wine-of-the-month

Gran Reserva
Cabernet Sauvignon

A great example of this characteristic Chilean variety.

Grown in the Maipo Valley the fruit was harvested in mid-May then put into small stainless steel tanks for fermentation.   Fermented on its skins for 3 months, it was then aged for 14 months in new and used French oak barrels.

On the nose elevated notes of blackberry, dark chocolate and mint. In the mouth fresh acidity gives way to opulent notes of expresso bean, cedar and blackcurrant.

Tasting Notes 2015

Casas del Bosque
Cabernet Sauvignon Gran Reserva
2015
Maipo Valley

Vineyard:
100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 9 tons per hectare (3.6 tons per acre).

Harvest:
Harvest was carried out by hand between the 23rd and 30th of April, 2015.

Vinification:
Following harvest the grapes were destemmed and then crushed to tank at which point the must was warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 32ºC/90ºF.  During fermentation the vats were pumped-over twice daily in order to extract the ideal amount of tannin and colour.  Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give an average of 19 days total skin contact).   The wine was then pressed off skins and put to a mixture of new (50%) and second use French oak barrels (50%) for 14 months during which time it was racked and returned three times.  After bottling the finished wine was carefully aged for three months prior to release in order to obtain optimum harmony prior to release.

Tasting Notes:
Dense garnet in colour with a deep ruby hue.  On the nose notes of blackcurrant, graphite and smoke combine with touch of dark chocolate.  In the mouth fresh acidity gives way to opulent notes of expresso bean, cedar and dark plum.  A well-integrated oak backbone combines with svelte, elegant tannins to give a long, textured finish.

Wine Analysis:
Alcohol: 15.0%
pH: 3.73
Total Acidity: 5.6 g/L
Residual Sugar: 3.8 g/L
Volatile Acidity: 0.50 g/L

Tasting Notes 2014

Casas del Bosque
Cabernet Sauvignon Gran Reserva
2014
Maipo Valley

Vineyard:
100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 9 tons per hectare (3.6 tons per acre).

Harvest:
Harvest was carried out by hand between April 24th and May 6th, 2014.

Vinification:
Following harvest the grapes were destemmed and then crushed to tank at which point the must was warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were pumped-over twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give an average of 19 days total skin contact). The wine was then pressed off skins and put to a mixture of new and used French oak barrels (55% new/45% second the third use) for 14 months during which time it was racked and returned three times. After bottling the finished wine was carefully aged for three months prior to release in order to obtain optimum harmony prior to release.

Tasting Notes:
Dense garnet in colour with a deep ruby hue. On the nose a vibrant minerality combines with rum, raisen and dark chocolate. In the mouth fresh acidity gives way to opulent notes of expresso bean, cedar and blackcurrant. A well integrated oak backbone combines with svelte, elegant tannins to give a long, textured finish.

Wine Analysis:
Alcohol: 14.5%
pH: 3.61
Total Acidity: 5.3 g/L
Residual Sugar: 2.7 g/L
Volatile Acidity: 0.47 g/L

Tasting Notes 2013

Vineyard :100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 9 tons per hectare (3.6 tons per acre).

Harvest :Harvest was carried out by hand between the 6th and 15th of May, 2013.

Vinification : Following harvest the grapes were destemmed and then crushed to tank at which point the must was warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were pumped-over three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 19 days total skin contact). The wine was then pressed off skins and put to a mixture of new and used French oak barrels (55% new/45% second the third use) for 10 months during which time it was racked and returned three times. After bottling the finished wine was carefully aged for three months prior to release in order to increase complexity.

Tasting Notes :Dense ruby red in colour, on the nose this wine exhibits lifted notes of rum & raisen and dark chocolate with just a touch of spearmint. In the mouth fresh acidity gives way to opulent notes of blackcurrant, expresso bean and cedar. A well integrated oak backbone combines with svelte, elegant tannins to give a long, textured finish.

Wine Analysis :

  • Alcohol: 14.5%
  • pH: 3.64
  • Total Acidity: 5.5 g/L
  • Residual Sugar: 3.6 g/L
  • Volatile Acidity: 0.59 g/L

Tasting Notes 2012

Vineyard :100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 7.5 tons per hectare (3 tons per acre).

Harvest :Harvest was carried out by hand on the 19th and 20th of April, 2012.

Vinification : Following harvest the grapes were destemmed and then crushed to tank at which point the must was warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were pumped-over twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 8 days of post fermentation maceration (to give a total of 24 days total skin contact). The wine was then pressed off skins and put to a mixture of new and used French oak barrels (55% new/45% second the third use) for 18 months during which time it was racked and returned three times. After bottling the finished wine was carefully aged for three months prior to release in order to increase complexity.

Tasting Notes :Bright ruby red in colour. On the nose this wine exhibits bright notes of black cherry, expresso bean and tobacco. In the mouth flavours of dark chocolate, blackcurrant and raspberry dominate. A well integrated oak backbone backed-up by rich, elegant tannins combine to give a long finish.

Wine Analysis :

  • Alcohol: 14.5%
  • pH: 3.56
  • Total Acidity: 5.6 g/L
  • Residual Sugar: 4.7 g/L
  • Volatile Acidity: 0.63 g/L

Tasting Notes 2011

Vineyard :100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 6 tons per hectare (2.4 tons per acre).

Harvest :Harvest was carried out by hand between the 29th of April and the 7th of May, 2011.

Vinification : Following harvest the grapes were destemmed and then crushed to tank at which point the must was warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were pumped-over three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 19 days total skin contact). The wine was then pressed off skins and put to a mixture of new and used French oak barrels (55% new/45% second the third use) for 17 months during which time it was racked and returned three times. After bottling the finished wine was carefully aged for three months prior to release in order to increase complexity.

Tasting Notes :Bright ruby red in colour, on the nose this wine exhibits lifted notes of dark plum, bramble, black cherry and just a touch of spearmint. In the mouth opulent notes of blackcurrant, expresso bean and raspberry dominate. A well integrated oak backbone backed-up by rich, elegant tannins combine to give a long finish.

Wine Analysis :

  • Alcohol: 14.5%
  • pH: 3.61
  • Total Acidity: 5.5 g/L
  • Residual Sugar: 3.1 g/L
  • Volatile Acidity: 0.53 g/L

Tasting Notes 2010

Vineyard :100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 6 tons per hectare (2.4 tons per acre).

Harvest :Harvest was carried out by hand between the 29th of April and the 7th of May, 2011.

Vinification : Following harvest the grapes were destemmed and then crushed to tank at which point the must was warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were pumped-over three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 19 days total skin contact). The wine was then pressed off skins and put to a mixture of new and used French oak barrels (55% new/45% second the third use) for 17 months during which time it was racked and returned three times. After bottling the finished wine was carefully aged for three months prior to release in order to increase complexity.

Tasting Notes :Bright ruby red in colour, on the nose this wine exhibits lifted notes of dark plum, bramble, black cherry and just a touch of spearmint. In the mouth opulent notes of blackcurrant, expresso bean and raspberry dominate. A well integrated oak backbone backed-up by rich, elegant tannins combine to give a long finish.

Wine Analysis :

  • Alcohol: 14.5%
  • pH: 3.61
  • Total Acidity: 5.5 g/L
  • Residual Sugar: 3.1 g/L
  • Volatile Acidity: 0.53 g/L

Tasting Notes 2009

Vineyard : 100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 6 tons per hectare (2.4 tons per acre).

Harvest : Harvest was carried out by hand between April 22nd and May 5th, 2009.

Vinification : Following harvest the grapes were destemmed and then crushed to tank via a chiller followed by a 5 day cold soak (at 10ºC/50ºF). The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 28ºC/86ºF. During fermentation the vats were pumped-over three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 7 days of post fermentation maceration (to give a total of 27 days total skin contact). The wine was then pressed off skins and put to 65% new French oak barrels for 14 months during which time it was racked and returned twice. The finished wine was then carefully aged for three months in our cellar prior to release.

Tasting Notes : Bright ruby red in colour, on the nose this wine exhibits lifted notes of plum, blackcurrant with just a touch of spearmint. In the mouth rich notes of raspberry and bramble dominate. A well integrated oak backbone backed-up by firm yet round tannins leads to a long finish.

Wine Analysis :

  • Alcohol: 14.8%
  • pH: 3.50
  • Total Acidity: 6.0 g/L
  • Residual Sugar: 2.5 g/L
  • Volatile Acidity: 0.71 g/L

Tasting Notes 2008

Vineyard : 100% Cabernet Sauvignon from the Rapel Valley cropped at an average of 7 tons per hectare (2.8 tons per acre).

Harvest : Harvest was carried out by hand between April 26th and May 8th, 2008

Vinification : Following harvest the grapes were destemmed and then crushed to tank via a chiller followed by a 5 day cold soak (at 10ºC/50ºF). The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 30ºC/86ºF. During fermentation the vats were pumped-over three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 7 days of post fermentation maceration (to give a total of 27 days total skin contact). The wine was then pressed off skins and put to French oak barrels for 12 months during which time it was racked twice: once when it was first sulphured (following the completion of malolactic fermentation) and then once again shortly before bottling. The finished wine was then carefully aged for three months in our cellar prior to release.

Tasting Notes : Deep ruby red in colour, on the nose this wine exhibits lifted notes of blackcurrant, fig and espresso bean. In the mouth opulent notes of plum, dark chocolate and bramble dominate. A well integrated oak backbone backed-up by firm yet round tannins leads to a long finish.

Wine Analysis : Alcohol: 14.1%, pH: 3.58 , Total Acidity: 5.5 g/L , Residual Sugar: 2.8 g/L, Volatile Acidity: 0.55 g/L

Tasting Notes 2007

Grapes : Cabernet Sauvignon 100%, Rapel Valley

Vintage : The grapes were hand picked between April 24 and May 3, 2008

Average : Cabernet Sauvignon 6 tons/ hectare.

Vinification : The grapes were vinified by our traditional method for red wine fermentation; they were destemmed and passed through a chiller and allowed to macerate in their tanks for 5 days. Fermentation took place with selected yeasts for 10–15 days, followed by an additional 7–10 days of continued skin contact. The new wine was then aged in oak barrels for 12 months, during which time it was racked only twice, once when sulfates were added and then again for bottling.

Tasting notes : Our Cabernet Sauvignon comes from vines that are more than 35 years old, which gives rise to an extremely well-balanced wine with plenty of cherry and mint on the nose. The palate abounds with soft tannins that deliver excellent body for a wine that goes very well with fatty meats. Ideal serving temperature: 18°C (64ºF).

Wine Analysis : Alcohol: 13.5%, Total Acidity: 5.43 g/L (C4H606), pH: 3.48.

Tasting Notes 2006

Grapes : Cabernet Sauvignon 100%, Rapel valley.

Vintage : The grapes were harvested by hand, between April 4th to April 27th

Average : 6 Ton, in 35 years old vines.

Winemaking : This wine was fermented in stainless steel tank with controlled temperature, between 28-30 °C. It was kept on their skins for 5 days before and 16 days after the alcoholic fermentation. Then it was racked mainly into new barrels where malolactic fermentation took place. After a barrel ageing of 9 months, the wine shows well structured body, balanced, very dark color, mixed blackberries notes.

Tasting notes :Deep black red, in nose feels like red cherry fruit mixed with notes from custody in barrels as vanilla. The palate has smooth and round tannins with mid to high body. The lingering finish confirms cherry and mint accomplished by notes of tobacco and smoke because of the passage through barrels.

Actual chemical analisis : Alcohol: 13, 7 %, Total acidity: 5,24 g/L C4H606) , pH: 3,60

Tasting Notes 2005

Grapes : Cabernet Sauvignon 100%, Rapel valley.

Vintage : The grapes were harvested by hand, between April 4th to April 27th

Average : 6 Ton, in 35 years old vines.

Winemaking : This wine was fermented in stainless steel tank with controlled temperature, between 28-30 °C. It was kept on their skins for 5 days before and 16 days after the alcoholic fermentation. Then it was racked mainly into new barrels where malolactic fermentation took place. After a barrel ageing of 9 months, the wine shows well structured body, balanced, very dark color, mixed blackberries notes.

Tasting notes :Deep black red, in nose feels like red cherry fruit mixed with notes from custody in barrels as vanilla. The palate has smooth and round tannins with mid to high body. The lingering finish confirms cherry and mint accomplished by notes of tobacco and smoke because of the passage through barrels.

Actual chemical analisis : Alcohol: 13, 7 %, Total acidity: 5,24 g/L C4H606) , pH: 3,60

Awards

Vintage 2015 – Descorchados – Chile 90 Points
Vintage 2014 – Concours Mondial Bruxelles – Belgium Gold Medal
Vintage 2014 – Citadelles Du Vin – France Gold Medal
Vintage 2014 – James Suckling – USA 94 Points
Vintage 2014 – Descorchados – Chile 91 Points
Vintage 2014 – International Wine Challenge – UK Gold Medal
Vintage 2013 – International Wine Cellar – Usa 91 Points
Vintage 2013 – Descorchados – Chile 90 Points
Vintage 2013 – Mesas De Cata La Cav – Chile 91 Points – Best Value
Vintage 2012 – International Wine Cellar – Usa 91 Points
Vintage 2012 – Concours Mundiale Bruxelles – Bélgica Silver Medal
Vintage 2012 – International Wine & Spirit Competition – Uk Silver Medal
Vintage 2011 – Catador Wine Awards – Chile Gold Medal
Vintage 2011 – Descorchados – Chile 92 Points
Vintage 2010 – Catador Wine Awards – Chile Gold Medal
Vintage 2010 – Descorchados – Chile 90 Points
Vintage 2010 – Mujer & Vino – Chile 89 Points
Vintage 2010 – Concours Mundiale Bruxelles – Bélgica Silver Medal
Vintage 2010 – International Wine Cellar – Usa 92 Points
Vintage 2010 – Guía Mujer & Vino – Chile 90 Points
Vintage 2010 – Guía Palacio – México 94 Points
Vintage 2010 – Wines Of Chile Awards – Chile Silver Medal
Vintage 2009 – Wines Of Chile Awards – Chile Silver Medal
Vintage 2009 – Mesa De Cata La Cav – Chile 90 Points
Vintage 2009 – Decanter World Wine Awards – Uk Silver Medal
Vintage 2009 – Mesa De Cata La Cav – Chile 90 Points
Vintage 2006 – Revista Vinos & Más – Chile Gold Medal
Vintage 2006 – International Wine & Spirit Competition – Uk Silver Medal Best In Class
Vintage 2006 – International Wine & Spirit Competition – Uk Silver Medal Best In Class
Vintage 2004 – Catador Wine Awards – Chile Gold Medal

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