Gran Bosque

granbosque

Gran Bosque

A unique terroir. Old vines. Grapes hand harvested at optimum ripeness. French oak barrels selected by our winemaker. 22 months barrel ageing and another year ageing in the bottle. Limited edition 5.000 bottles. Label painted by Benito Rojo, an outstanding contemporany Chilean artist.

Gran Bosque has a cellaring potential of 10 years or more. At 2-3 years it can also be enjoyed.

Packing

bosque-01
Close
bosque-02
Close

Tasting Notes 2013

Tasting Notes 2013

Vineyard :100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 6.9 tons per hectare (2.8 tons per acre).

Harvest :Harvest was carried out by hand on the 16 th and 17 th of May, 2013.

Vinification : On arrival at the winery the grapes were first subjected to a whole cluster selection. This was followed by destemming (with minimal crushing of the berries) and then an individual berry selection before being gravity fed to small open-top tanks. The must was then inoculated with selected yeasts and fermented during 26 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were gently punched-down by hand twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was pressed off skins and put to a mixture of new (60%) and second use (40%) French oak barrels where it was then aged for 22 months. During this time it was racked twice. The finished wine was then carefully aged for nine months in our cellars prior to release.

Tasting Notes : Intense ruby red in colour this wine offers up a nose redolent of black cherry, nutmeg and espresso bean with just a hint of rosmary. In the mouth a framework of taut, yet elegant tannins give way to flavours of cassis, tobacco and bramble.

Wine Analysis :
Alcohol: 14.5%,
pH: 3.58,
Total Acidity: 6.2 g/L,
Residual Sugar: 4.5 g/L,
Volatile Acidity: 0.60 g/L

Tasting Notes 2012

Tasting Notes 2012

Vineyard :100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 6.5 tons per hectare (2.6 tons per acre).

Harvest :Harvest was carried out by hand on March 31st, 2012.

Vinification :On arrival at the winery the grapes were first subjected to a whole cluster selection. This was followed by destemming (with minimal crushing of the berries) and then an individual berry selection before being gravity fed to small open-top tanks. The must was then inoculated with selected yeasts and fermented during 12 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were gently punched-down by hand twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was pressed off skins and put to a mixture of new (65%) and second use (35%) French oak barrels where it was then aged for 22 months. During this 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 :Intense ruby red in colour this wine offers up a nose redolent of cassis, cedar and sweet tobacco. In the mouth a framework of taut, yet elegant tannins give way to flavours of ripe dark cherry, espresso bean and just a hint of nutmeg.

Wine Analysis :
Alcohol: 14.5%,
pH: 3.36,
Total Acidity: 6.5 g/L,
Residual Sugar: 3.7 g/L,
Volatile Acidity: 0.63 g/L

Tasting Notes 2011

Vineyard :100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 6.5 tons per hectare (2.6 tons per acre).

Harvest :Harvest was carried out by hand on May 4th, 2011.

Vinification :On arrival at the winery the grapes were first subjected to a whole cluster selection. This was followed by destemming (with minimal crushing of the berries) and then an individual berry selection before being gravity fed to small open-top tanks. A 6 day cold soak (at 7ºC/45ºF) followed after which time the must was warmed and inoculated with selected yeasts and fermented during 16 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were gently pumped over three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was pressed off skins (after a total of 33 days total maceration) and put to a mixture of new (65%) and second use (35%) French oak barrels where it was then aged for 22 months. During this 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 :Intense ruby red in colour this wine offers up a nose redolent of dark plum, nutmeg and espresso bean with just a hint of spearmint. In the mouth a framework of taut, yet elegant tannins give way to flavours of cassis, bitter chocolate and bramble.

Wine Analysis :
Alcohol: 15%,
pH: 3.42,
Total Acidity: 6.4 g/L,
Residual Sugar: 5.0 g/L,
Volatile Acidity: 0.72 g/L

Tasting Notes 2010

Vineyard :100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 6.5 tons per hectare (2.6 tons per acre).

Harvest : Harvest was carried out by hand on May 17th, 2010.

Vinification : On arrival at the winery the grapes were first subjected to a whole cluster selection. This was followed by destemming (with minimal crushing of the berries) and then an individual berry selection before being gravity fed to small open-top tanks. A 6 day cold soak (at 7ºC/45ºF) followed after which time the must was warmed and inoculated with selected yeasts and fermented during 18 days with temperatures peaking at 28ºC/82ºF. During fermentation the vats were gently pumped over three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was pressed off skins (after a total of 24 days total maceration) and put to a mixture of new (65%) and second use (35%) French oak barrels where it was then aged for 22 months. During this 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 : Intense ruby red in colour this wine offers up a nose redolent of dark plum, graphite, espresso bean and just a hint of cinnamon. In the mouth a framework of taut, yet elegant tannins set-off rich flavours of dark chocolate, Christmas cake and red currant.

Wine Analysis : Alcohol: 14.5%, pH: 3.52, Total Acidity: 5.6 g/L, Residual Sugar: 4.0 g/L, Volatile Acidity: 0.66 g/L

Tasting Notes 2009

Vineyard : 100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 5.5 tons per hectare (2.2 tons per acre).

Harvest : Harvest was carried out by hand on April 26th, 2009.

Vinification : On arrival at the winery the grapes were first subjected to a whole cluster selection. This was followed by destemming (with minimal crushing of the berries) and then an individual berry selection before being gravity fed to small open-top tanks. A 6 day cold soak (at 7ºC/45ºF) followed after which time the must was warmed, inoculated with selected yeasts and fermented during 18 days with temperatures peaking at 24ºC/82ºF. During fermentation the vats were gently pumped over three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was pressed off skins (after a total of 24 days total maceration) and put to a mixture of new (80%) and second use (20%) French oak barrels where it was then aged for 22 months. During this 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 : Medium ruby red in colour. This wine offers up a nose redolent of crushed loganberry, truffle, nutmeg and just a hint of leather. In the mouth rich yet firm tannins set-off complex flavours of dark plum, graphite and cedar.

Wine Analysis : Alcohol: 14.3%, pH: 3.39, Total Acidity: 6.0 g/L, Residual Sugar: 4.0 g/L, Volatile Acidity: 0.62 g/L

Tasting Notes 2008

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

Harvest : Harvest was carried out by hand between April 24th and May 15th, 2008.

Vinification : On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (with minimal crushing of the berries) and then an individual berry selection before being gravity fed to small open-top tanks. A 5 day cold soak (at 7ºC/45ºF) followed after which time the must was warmed and inoculated with selected yeasts and fermented during 15 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were gently 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 12 days of post fermentation maceration (to give a total of 32 days total skin contact). The wine was then pressed off skins and put to 100% new French oak barrels for 22 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 six months in our cellar prior to release.

Tasting Notes : Intense ruby red in colour this wine offers up a nose redolent of dried raspberries, nutmeg and spiced plum. Gob-smacking flavours of mocha, black cherry and cinnamon with just a hint of anise dominate in the mouth. Firm yet voluptuous tannins lead to a long, rich finish. Ample, full bodied tannins impart fine structure and an elegant finish.

Wine Analysis : Alcohol: 14.5%, pH: 3.45, Total Acidity: 6.0 g/L, Residual Sugar: 3.0 g/L, Volatile Acidity: 0.80 g/L

Tasting Notes 2007

GRAPES : Cabernet Sauvignon 100%, Rapel Valley

HARVEST : The grapes were hand picked between April 24 and May 3, 2007 from selected plots of our 37-year-old vineyard.

YIELD PER HECTARE : 6 tons

VINIFICATION : Following a double selection process of bunches and individual grapes, the wine was fermented in stainless steel tanks at controlled temperatures (28º–32°C / 82º–90ºF) with selected yeasts. It underwent pre- and post-fermentation macerations of 5 and 12 days, respectively. The wine was then racked directly to new French oak barrels, where it underwent its malolactic fermentation. Following 12 months of aging in the barrels, the individual lots were blended in a second racking and then rested another 10 months prior to bottling.

TASTING NOTES : The way we make this wine is very special because we only use wines with high concentrations of solids, which is what makes it possible to age in new oak barrels so long without sacrificing the wine’s fruity character and allowing the oak to appear as a complementary element.

This wine has notes of cherry, mint, and cedar. The palate is discreet, with extremely soft and pleasing tannins, the body, medium high, and the alcohol very well balanced. A wine made to enjoy.
WINE ANALYSIS : Alcohol: 13.3%, Total Acidity: 5.96 g/L, pH:3.50

Tasting Notes 2006

GRAPES : Cabernet Sauvignon 100%, Rapel Valley

VINTAGE : The grapes were hand picked between April 6 and 28, 2006 from selected 36-year-old plots.

YIELD PER HECTARE : 6 tons.

VINIFICATION : The wine was fermented in stainless steel tanks with temperatures controlled at 23º–27ºC (73º–81ºF) with selected yeasts. It underwent pre- and post-fermentation macerations of 5 and 12 days, respectively. The wine was then racked directly to new French oak barrels, where it underwent its malolactic fermentation. Following 12 months of aging in the barrels, the individual lots were blended during a second racking and then rested another 10 months prior to bottling.

TASTING NOTES : The way we make this wine is very special because we only use wines with high concentrations of solids, which is what makes it possible to age it in new oak barrels so long without sacrificing the wine’s fruity character and allowing the oak to appear as a complementary element.

Wine with red fruit such as cherries blended with a touch of mint and cedar from its long barrel aging. The palate is discreet, with extremely soft and pleasing tannins, the body, medium high, and the alcohol very well balanced. A wine to enjoy.

ANALYSIS : Alcohol: 13.9%, Total Acidity: 5.78 g/L, pH: 3.52

Tasting Notes 2005

Unique terroir, old vines, and specially selected hand-picked grapes. Optimal ripeness, aged for 22 months in French oak barrels and another year in the bottle. Limited Edition, Reserva Familiar.

GRAPES : Cabernet Sauvignon 100%, Rapel Valley.

HARVEST : The grapes were hand picked between April 4 and 27, 2005 from selected 35-year-old plots.

YIELD PER HECTARE : 6 tons.

VINIFICATION : The wine was fermented with selected yeasts at 23º–27°C (73º–81ºF) in temperature-controlled stainless steel tanks. Pre- and post-fermentation macerations took place for 5 and 16 days, respectively. The new wine was racked directly to new French oak barrels, where it underwent malolactic fermentation and aged for 12 months. It was then racked to new barrels and aged for another 10 months. It was finally fined with egg white prior to bottling.

TASTING NOTES : Brilliant deep ruby-red in color and aromatically complex, with harmonious notes of mint, black pepper, spices, and ripe red fruit. An expressive and well-balanced wine that fills the mouth with velvety ripe tannins and well-integrated oak. A wine with a very well-defined personality all its own based on a firm structure that promises good development in the bottle for years to come.

ANALYSIS : Alcohol:13.3%, Total Acidity: 5.76 g/L, pH: 3.76

Tasting Notes 2003

Vineyard :100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 6.5 tons per hectare (2.6 tons per acre).

Harvest :Harvest was carried out by hand on March 31st, 2012.

Vinification :On arrival at the winery the grapes were first subjected to a whole cluster selection. This was followed by destemming (with minimal crushing of the berries) and then an individual berry selection before being gravity fed to small open-top tanks. The must was then inoculated with selected yeasts and fermented during 12 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were gently punched-down by hand twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was pressed off skins and put to a mixture of new (65%) and second use (35%) French oak barrels where it was then aged for 22 months. During this 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 :Intense ruby red in colour this wine offers up a nose redolent of cassis, cedar and sweet tobacco. In the mouth a framework of taut, yet elegant tannins give way to flavours of ripe dark cherry, espresso bean and just a hint of nutmeg.

Wine Analysis :
Alcohol: 14.5%,
pH: 3.36,
Total Acidity: 6.5 g/L,
Residual Sugar: 3.7 g/L,
Volatile Acidity: 0.63 g/L

Tasting Notes 2002

Grapes : Cabernet Sauvignon 100%, Rapel valley.

Vintage : The grapes were harvested by hand, in April 23th, 2002, with the utmost care, from selected plots.

Average yield per Ha : 6 Ton, in 35 years old vines.

Winemaking : The grape were selected with a sorting table and then located in a small stainless steel tank. The fermentation was conducted between 25-30 °C, with selected yeasts. It was kept on skins for 5 days before and 16 days after the alcoholic fermentation. Then, the wine went into new french barrels; and have done the malolactic fermentation in barrels. After a barrel ageing of 12 months, the wine were racked into new barrels for a period of another 10 months (200% barrel ageing).

Tasting Notes : Deep black ruby red. Rich aromatic complexity, with harmonic notes of menthol, red pepper, ripe raspberry jam and black currant. Full-bodied wine, with ripe and velvety tannins, well balanced, good presence of oak that adds dimension, a wine with is own personality based in a firm structure and ample tannin with aptitudes for a long cellaring.

Chemical analisys : Alcohol: 13,2%, Total acidity: 5.26 g/L , pH: 3.6

Awards

Gran Bosque, Private Reserve

Vintage 2013 – Vinalies Internationales – France Gold Medal
Vintage 2013 – Descorchados – Chile 94 Points
Vintage 2012 – Vinalies Internationales – France Gold Medal
Vintage 2012 – Catador Wine Awards – Chile Silver Medal
Vintage 2012 – James Suckling – USA 93 Points
Vintage 2012 – Descorchados – Chile 94 Points
Vintage 2012 – Descorchados – Chile 91 Points
Vintage 2011 – Mesas De Cata La Cav – Chile 93 Points – Outstanding
Vintage 2011 – Descorchados – Chile 94 Points
Vintage 2010 – Mesa De Cata La Cav – Chile 92 Points
Vintage 2010 – Descorchados – Chile 92 Points
Vintage 2010 – Guía Mujer & Vino – Chile 92 Points
Vintage 2010 – International Wine Cellar – Usa 92 Points
Vintage 2010 – Wine Advocate – Usa 91 Points
Vintage 2009 – Descorchados – Chile 92 Points
Vintage 2009 – Mesa De Cata La Cav – Chile 90 Points
Vintage 2009 – International Wine Cellar – Usa 91 Points
Vintage 2008 – Wine Advocate – Usa 90 Points

logos_premios