Gran Reserva – Syrah

syrah-gran

Syrah

Our Syrah has been widely recognised and awarded in competitions and magazines at national and international level.

A blend of 10 to 15 year old vines sourced from hillside blocks planted on 110 million year old decomposed granite, the grapes were harvested by hand at the end of May and then underwent a double selection process before going into small stainless steel tanks for fermentation.   It was then aged for 14 months in used and new French oak barrels.

On the nose lifted notes of lavendar, violet blueberries and gunpowder.  In the mouth black cherry and savoury cedar flavours are backed up by fresh acidity and crisp tannins.

Tasting Notes 2015

Casas del Bosque
Syrah Pequeñas Producciones
2015
Casablanca Valley

Vineyard:
All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. A blend of three different vineyard blocks, facing north to north-west and from vines with an average age of 12 years. Sourced from hillside blocks planted on red clay over decomposed granite. The blocks used in this blend were cropped at an average of 4.2 tonnes per hectare (1.7 tons per acre).

Harvest:
After a dry and relatively warm growing season, harvest was carried out by hand in 12kg picking cases on the 11th of May, 2015.

Vinification:
After picking, the grapes were subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 5 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during 6 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged 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 4 days of post fermentation maceration. The newly fermented wine was then drained to a mixture of new (45%) and second and third use (55%) French oak barrels for 11 months during which time it was racked twice: once in the spring (upon the completion of malolactic fermentation) and then once again in autumn shortly before bottling. After bottling the finished wine was carefully aged for three months in our cellar prior to release.

Tasting Notes:
Deep purple in colour. On the nose the wine was still rather closed upon release, but after some aeration, notes of leather, spice, blackberries and a hint of petrol appear. The tannic structure will benefit from careful ageing, or decanting after opening. Full bodied, with great staying power and a clean finish. Preferably serve at 14 – 16ºC.

Wine Analysis:

  • Alcohol: 14.9%
  • pH: 3.38
  • Total Acidity: 5.4 g/L
  • Residual Sugar: 3.7 g/L
  • Volatile Acidity:    0.64 g/L

 

 

 

 

Tasting Notes 2014

Casas del Bosque Syrah Gran Reserva 2014
Casablanca Valley

Vineyard:

All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley.  A blend of 10 to 15 year old vines sourced from hillside blocks planted on 110 million year old decomposed granites with a thin topsoil of red clay.  Cropped at an average of 4.5 tonnes per hectare (1.8 tons per acre).

Harvest:
Harvest was carried out by hand on the 8th and 12th of May, 2014

Vinification:
On arrival at the winery all grapes were first subjected to a whole cluster selection.  This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks.  A 7 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during 6 days with temperatures peaking at 32ºC/90ºF.  During fermentation the vats were hand-plunged 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 3 days of post fermentation maceration (to give a total of 16 days skin contact).   The newly fermented wine was then drained and pressed using a traditional basket press following which time it was put to a mixture of new (65%) and used (35%) French oak barrels for 11 months during which time it was racked twice: first in the spring following harvest (upon the completion of malolactic fermentation) and then once again in autumn of 2015.  After bottling the finished wine was carefully aged for six months in our cellars prior to release.

Tasting Notes:

Deep garnet in colour with a purple hue.  On the nose lifted notes of red currant, dark plum and chocolate combine with just a touch leather and sage.  In the mouth black cherry and savoury cedar and tar flavours are backed up by fresh acidity and crisp tannins leading to a long, vibrant finish.

 

Wine Analysis:

Alcohol:                13.7%
pH:                      3.48
Total Acidity:                  6.1 g/L
Residual Sugar:      3.1 g/L
Volatile Acidity:      0.65 g/L

 

Tasting Notes 2013

Casas del Bosque Syrah Gran Reserva 2013 Casablanca Valley

Vineyard:

All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley.  A blend of 9 to 14 year old vines sourced from hillside blocks planted on 110 million year old decomposed granites with a thin topsoil of red clay.  Cropped at an average of 3.8 tonnes per hectare (1.5 tons per acre).

Harvest:
Harvest was carried out by hand on the 22nd and 23rd of May, 2013

Vinification:
On arrival at the winery all grapes were first subjected to a whole cluster selection.  This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks.  A 7 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during 6 days with temperatures peaking at 32ºC/90ºF.  During fermentation the vats were hand-plunged 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 3 days of post fermentation maceration (to give a total of 16 days skin contact).   The newly fermented wine was then drained and pressed using a traditional basket press following which time it was put to a mixture of new (55%) and 2nd use (45%) French oak barrels for 18 months during which time it was racked twice: first in the spring following harvest (upon the completion of malolactic fermentation) and then once again in autumn of 2013.  After bottling the finished wine was carefully aged for three months in our cellars prior to release.

Tasting Notes:
Deep garnet in colour with a purple hue.  On the nose lifted notes of mulberrry, violet and tobacco are backed up by subtle hints of black pepper and rosemary.  In the mouth dark cherry and savoury cedar and tar flavours combine with fresh acidity and crisp tannins leading to a long, vibrant finish.

 

Wine Analysis:

Alcohol:                13.5%

pH:                      3.52

Total Acidity:                  5.7 g/L

Residual Sugar:      2.8 g/L

Tasting Notes 2012

Syrah Gran Reserva 2012, Casablanca Valley

Vineyard :All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. A blend of 8 to 13 year old vines sourced from hillside blocks planted on 110 million year old decomposed granites with a thin topsoil of red clay. Cropped at an average of 5.5 tonnes per hectare (2.2 tons per acre).

Harvest :Harvest was carried out by hand between the 9th and 18th of May, 2012.

Vinification :On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 7 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during 6 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged 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 3 days of post fermentation maceration (to give a total of 16 days skin contact). The newly fermented wine was then drained and pressed using a traditional basket press following which time it was put to a mixture of new (55%) and 2nd use (45%) French oak barrels for 18 months during which time it was racked twice: first in the spring following harvest (upon the completion of malolactic fermentation) and then once again in autumn of 2013. After bottling the finished wine was carefully aged for three months in our cellars prior to release.

Tasting Notes :Bright purple in colour. On the nose lifted floral notes of lavender, violets and tobacco predominate followed up by lashings of black pepper, bramble and Turkish delight. In the mouth dark cherry and savoury cedar and tar flavours combine with fresh acidity and crisp tannins leading to a long, vibrant finish.

Wine Analysis :

  • Alcohol: 14.5%
  • pH: 3.54
  • Total Acidity: 5.6 g/L
  • Residual Sugar: 4.4 g/L
  • Volatile Acidity: 0.81 g/L

Tasting Notes 2010

Vineyard : 100% Syrah from the Casablanca Valley cropped at an average of 5 tons per hectare (2 tons per acre).

Harvest : Harvest was carried out by hand between the 12th and 17th of May, 2010.

Vinification : On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 10 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during 10 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged 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 a mixture of new (60%) and 2nd use (40%) French oak barrels for 12 months during which time it was racked twice: once in the Spring (upon the completion of malolactic fermentation) and then once again in Autumn shortly before bottling. After bottling the finished wine was carefully aged for three months in our cellar prior to release.

Tasting Notes : Bright purple in colour, on the nose lifted floral notes of lavender and violet predominate together with a hint of blueberry. In the mouth lashings of boysenberry combine with fresh acidity and crisp tannins leading to a long, vibrant finish.

Wine Analysis :

  • Alcohol: 13.8%
  • pH: 3.42
  • Total Acidity: 6.0 g/L
  • Residual Sugar: 3.1 g/L
  • Volatile Acidity: 0.65

Tasting Notes 2009

Vineyard : 100% Syrah from the Casablanca Valley cropped at an average of 5 tons per hectare (2 tons per acre).

Harvest : Harvest was carried out by hand between the 10th and 15th of May, 2009

Vinification : On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 10 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during 10 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged 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 a mixture of new (60%) and 2nd use (40%) French oak barrels for 12 months during which time it was racked twice: once in the Spring (upon the completion of malolactic fermentation) and then once again in Autumn shortly before bottling. After bottling the finished wine was carefully aged for three months in our cellar prior to release.

Tasting Notes : Bright purple in colour, on the nose lifted floral notes of lavender and violet predominate together with a hint of blueberry. In the mouth lashings of boysenberry combine with fresh acidity and crisp tannins leading to a long, vibrant finish.

Wine Analysis :

  • Alcohol: 13.8%
  • pH: 3.42
  • Total Acidity: 6.0 g/L
  • Residual Sugar: 3.1 g/L
  • Volatile Acidity: 0.65

Tasting Notes 2008

Casablanca Valley

Vineyard : 100% Syrah from the Casablanca Valley cropped at an average of 5 tons per hectare (2 tons per acre).

Harvest : Harvest was carried out by hand between May 12th and May 18th, 2008

Vinification : On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 7 day cold soak (at 7ºC/45ºF) followed after which time 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 hand-plunged three or 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 14 days of post fermentation maceration (to give a total of 36 days total skin contact). The wine was then pressed off skins and put to 45% new 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 : Bright purple in colour, on the nose boysenberry and cream notes predominate. In the mouth lashings of lavender and violets combine with fresh acidity and crisp tannins leading to a long, luscious finish.

Wine Analysis :

  • Alcohol: 14.0%
  • pH: 3.45
  • Total Acidity: 5.6 g/L
  • Residual Sugar: 2.5 g/L
  • Volatile Acidity: 0.53

Tasting Notes 2007

Varietal: 100% syrah, Casablanca Valley

Harvest: The grapes were handpicked from May 9 through May 14, 2007, all very carefully selected.

Yield: 5 tons per Ha.

Vinification: To produce this wine, we started with a cold maceration at 7°C for one week. This was carried out in small open tanks, where the fermentation of the syrah was carried out in a slow and delicate mode in order to obtain the best extraction of color and phenolic compounds. In its final stage after the fermentation, during which the temperature reached 32° C, the must underwent a two-week-long post fermentative maceration process. After that, the wine was kept for 12 months in French oak barrels, then bottled, and finally allowed to rest for at least six more months before reaching the market.

Tasting notes:
This amazing syrah, planted on the hill slopes of one of the coldest areas in the Casablanca Valley, has turned into one of the best examples of this variety. It is an elegant wine, with a wonderful violet red color, aromas of black pepper and of jams made from red fruits and blueberries. Its acidity is balanced, and on the mid-palate, it feels juicy and well structured, with a good volume and a rich body. It is an elegant wine from start to finish.

Analysis:
Total Acidity: 5,61g/L (tartaric)
pH: 3,58
Alcohol: 14,0%

Tasting Notes 2006

Grapes : Syrah 90%, Casablanca Valley , Merlot 10%, Casablanca Valley

Vintage : The grapes were harvested by hand, on April 28th.

Average per Ha : 5 Tons

Winemaking : This wine was keep in cold 7 days at 12°C, and then fermented in stainless steel tanks with controlled temperature 26 – 30°C, with a select yeast. Once the fermentation finished was kept in the skins for 14 days. The wine finished fermentation and made the malolactic fermentation war made on new barrels and second use ones, of French oak, and was aged in barrels for 12 months.

Tasting notes : This incredible Syrah is planted on gradient hills in one of the coldest areas of the Casablanca valley, and is listed as one of the best exponents of this variety. An elegant wine characterized by a wonderful red violet color, with Spicy, black pepper and blackberry nose. In mouth presents a balanced acidity on the palate feels juicy and well-structured, with good voluminous body. An elegant wine from start to finish.

Analisys : Total acidity: 3.6g/l Ph: 3.57 Alcohol: 13.5%

Tasting Notes 2005

Grapes : Syrah 100%, Casablanca valley.

Vintage : The grapes were harvested by hand, by May 10th, 2005, with the utmost care, in a picking session from our own estate slope vineyards.

Average per Ha : 4 Tons

Winemaking : This wine was keep in cold 7 days at 12°C, and then fermented in stainless steel tank with controled temperature, 26 – 30°C, with a select yeast. Once the fermentation finished was keep in the skins for 14 days. The wine finished fermentation and made the malolactic fermentation in new barrels and second use ones, and was aged in barrels for 12 months.

Tasting notes : Deep black red. Spicy, black pepper and blackberry nose. Powerful, balance and gentle acidity. Concentrated astringent finish. Raspberry liqueur and vanilla persistence.

Analisys : Total acidity: 3.52g/l Ph: 3.59 Alcohol: 12.9%

Awards

Vintage 2014 – James Suckling – USA 94 Points
Vintage 2013 – Wines of Chile Awards – Chile Gold Medal
Vintage 2013 – Descorchados – Chile 90 Points
Vintage 2012 – Les Citadelles Du Vin – France Chile Special Prize
Vintage 2012 – Descorchados – Chile 92 Points
Vintage 2012 – Wines Of Chile Awards – Chile Silver Medal
Vintage 2012 – International Wine Cellar – Usa 90 Points
Vintage 2012 – Wine Spectator – Usa 91 Points
Vintage 2012 – International Wine & Spirit Competition – Uk Silver Medal
Vintage 2012 – Wines Of Chile Awards – Chile Best Of The Show
Vintage 2012 – Wines Of Chile Awards – Chile Best Syrah
Vintage 2011 – Epicuro – Chile 90 Points
Vintage 2011 – Descorchados – Chile 92 Points
Vintage 2011 – Guía Mujer & Vino – Chile 91 Points
Vintage 2011 – Catador Wine Awards – Chile Gold Medal
Vintage 2011 – International Wine Cellar – Usa 91 Points
Vintage 2011 – International Wine & Spirit Competition – Uk Gold Medal
Vintage 2011 – Decanter Magazine – Uk 95 Points
Vintage 2010 – International Wine Cellar – Usa 90 Points
Vintage 2010 – Mesa De Cata La Cav – Chile 90 Points
Vintage 2009 – Syrah Du Monde – Francia 90 Points
Vintage 2009 – Descorchados – Chile 91 Points
Vintage 2008 – Descorchados – Chile 91 Points
Vintage 2008 – Guía Mujer & Vino – Chile 90 Points
Vintage 2008 – Decanter Magazine – Uk Gold Medal
Vintage 2008 – Vinalies Internationales – Francia Gold Medal
Vintage 2008 – International Wine Cellar – Usa 90 Points
Vintage 2008 – International Wine & Spirit Competition – Uk Silver Medal
Vintage 2008 – Mesa De Cata La Cav – Chile 89 Points
Vintage 2007 – Concours Mundiale Bruxelles – Bélgica Silver Medal
Vintage 2007 – Vinos & Más – Chile 90 Points
Vintage 2007 – International Wine & Spirit Competition – Uk Silver Medal, Best In Class
Vintage 2007 – Vinos & Más – Chile 90 Points
Vintage 2007 – Concours Mundiale Bruxelles – Bélgica Gold Medal
Vintage 2007 – Syrah Du Monde – Francia Gold Medal
Vintage 2007 – International Wine & Spirit Competition – Uk Silver Medal
Vintage 2006 – Revista Vinos & Más – Chile Gold Medal
Vintage 2006 – Descorchados – Chile 90 Points
Vintage 2006 – Catador Wine Awards – Chile Gold Medal
Vintage 2006 – Food And Wine – Irlanda Best Value Wine
Vintage 2006 – Wine & Spirit Magazine – Usa 91 Points
Vintage 2006 – Wine Advocate – Usa 89 Points
Vintage 2005 – Japan Wine Challenge – Japón Gold Medal
Vintage 2004 – Wines Of Chile Awards – Chile Silver Medal
Vintage 2003 – Wine International Magazine – Inglaterra 92 Points

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