Reserva - Cabernet Sauvignon

caber-reserva

Reserva
Cabernet Sauvignon

For our Cabernet Sauvignon, we select the best grapes from Rapel Valley (Casablanca is just too cold to ripen this variety). Aged for 10 months in French oak barrels before release.

On the nose, elevated aromas of black cherry, cinnamon, clove and espresso bean dominate. Rich yet elegant tannins impart fine structure and a long finish.

Tasting Notes 2014

Rapel Valley

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

Harvest:
Harvest was carried out by hand between May 7th and 17th, 2014.

Vinification:
After being hand harvested the grapes were crushed and destemmed to stainless steel tanks. The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 33ºC/91ºF. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 20 days total skin contact).   The wine was then pressed off skins and put to French oak barrels for 14 months during which time it was racked twice: once in the spring when it was first sulphured (following the completion of malolactic fermentation) and then once again shortly before bottling.

Tasting Notes
Deep ruby red in colour. On the nose this wine exhibits lifted notes of blackcurrant, dark cherry, cinnamon and expresso bean. In the mouth flavours of cassis, plum and nutmeg dominate. Rch yet elegant tannins impart fine structure and a long 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 Rapel Valley cropped at an average of 9 tonnes per hectare (3.6 tons per acre).

Harvest :Harvest was carried out by hand between April 29th and May 20th, 2013

Vinification :After being hand harvested the grapes were crushed and destemmed to stainless steel tanks. The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 33ºC/91ºF. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 20 days total skin contact). The wine was then pressed off skins and put to French oak barrels for 10 months during which time it was racked twice: once in the spring when it was first sulphured (following the completion of malolactic fermentation) and then once again shortly before bottling.

Tasting Notes : Deep ruby red in colour, on the nose this wine exhibits lifted notes of dark cherry, cinnamon, cloves and expresso bean. In the mouth flavours of cassis, dark plum and nutmeg dominate. Rich yet elegant tannins impart fine structure and a long finish.

Wine Analysis :

  • Alcohol: 13.5%
  • pH: 3.64
  • Total Acidity: 5.1 g/L
  • Residual Sugar: 2.2 g/L
  • Volatile Acidity: 0.54 g/L

Tasting Notes 2012

Vineyard : 100% Cabernet Sauvignon from the Rapel Valley cropped at an average of 9 tonnes per hectare (3.6 t/acre).

Harvest : Harvest was carried out by hand between April 7th and May 5th, 2012

Vinification :After being hand harvested the grapes were crushed and destemmed to stainless steel tanks. The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 33ºC/91ºF. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 20 days total skin contact). The wine was then pressed off skins and put to French oak barrels for 10 months during which time it was racked twice: once in the spring when it was first sulphured (following the completion of malolactic fermentation) and then once again shortly before bottling.

Tasting Notes : Deep ruby red in colour, on the nose this wine exhibits lifted notes of dark cherry, plum and expresso bean. In the mouth ample flavours of cassis, cinnamon and nutmeg dominate. Rich yet elegant tannins impart fine structure and a long finish.

Wine Analysis :

  • Alcohol: 14.5%
  • pH: 3.57
  • Total Acidity: 5.2 g/L
  • Residual Sugar: 4.2 g/L
  • Volatile Acidity: 0.54 g/L

Tasting Notes 2011

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 25th and May 14 th, 2011

Vinification : After being hand harvested the grapes were then crushed and destemmed to stainless steel tanks. The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 33ºC/91ºF. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 20 days total skin contact). The wine was then pressed off skins and put to French oak barrels for 11 months during which time it was racked twice: once in the spring when it was first sulphured (following the completion of malolactic fermentation) and then once again shortly before bottling.

Tasting Notes : Bright ruby red in colour, on the nose this wine exhibits lifted notes of red currant, dark plum and bramble. In the mouth ample flavours of black cherry, cinnamon and espresso bean dominate. Rich yet elegant tannins impart fine structure and a long finish.

Wine Analysis :

  • Alcohol: 14.2%
  • pH: 3.58
  • Total Acidity: 5.7 g/L
  • Residual Sugar: 3.2 g/L
  • Volatile Acidity: 0.61 g/L

Tasting Notes 2010

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

Harvest : Harvest was carried out by hand between April 23rd and May 15th, 2010

Vinification : After being hand harvested the grapes were then crushed and destemmed to stainless steel tanks. The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 33ºC/91ºF. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 20 days total skin contact). The wine was then pressed off skins and put to French oak barrels for 9 months during which time it was racked twice: once in the spring when it was first sulphured (following the completion of malolactic fermentation) and then once again shortly before bottling.

Tasting Notes : Bright ruby red in colour, on the nose this wine exhibits lifted notes of red currant, dark plum and bramble. In the mouth ample flavours of black cherry, cinnamon and espresso bean dominate. Rich yet elegant tannins impart fine structure and a long finish.

Wine Analysis :

  • Alcohol: 14.6%
  • pH: 3.56
  • Total Acidity: 5.3 g/L
  • Residual Sugar: 3.2 g/L
  • Volatile Acidity: 0.52 g/L

Tasting Notes 2009

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

Harvest : Harvest was carried out by hand between April 25th and May 12th, 2009

Vinification : Following harvest the grapes were destemmed and then crushed to tank. The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 30ºC/86ºF. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 20 days total skin contact). The wine was then pressed off skins and put to French oak barrels for 9 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.

Tasting Notes : Bright ruby red in colour; on the nose this wine exhibits lifted notes of currant, plum, leather and dark chocolate. In the mouth opulent flavours of boysenberry, cinnamon and espresso bean dominate. Ample yet well rounded tannins impart fine structure and an elegant finish.

Wine Analysis : Alcohol: 14.3%, pH: 3.66, Total Acidity: 5.3 g/L , Residual Sugar: 3.4 g/L, Volatile Acidity: 0.56 g/L

Tasting Notes 2008

Grapes : Cabernet Sauvignon 100%, Rapel Valley

Harvest : The grapes were carefully hand picked between April 23 and May 9, 2008.

Yield per Hectare : 6 tons per hectare, from 37-year-old vines.

Vinification : This wine began with a 5-day pre-fermentation cold soak for better color and concentration of fruit aromas. It was then fermented in stainless steel tanks with temperatures controlled at 28º–30ºC (82º–86ºF) with selected yeasts. Upon completing the alcoholic fermentation it was left on its skins for another 18 days for greater volume on the palate. Most of the wine underwent malolactic fermentation in French oak barrels, where it remained for 9 months.

Tasting notes : Bright ruby red in color, and the nose shows the intense but fresh typicity of Cachapoal. The very lively red fruit aromas are made complex by oak aging. The palate makes this wine excellent with food, as its tannins are highly concentrated but elegant, and the acidity lends a long and juicy finish.

Analisys : Alcohol: 13.9 %, Total Acidity: 5.25 g/L (C4H606), pH: 3.54

Tasting Notes 2007

Grapes : Cabernet Sauvignon 100%, Rapel Valley

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

Yield per Hectare : Cabernet Sauvignon, 7 tons/hectare.

Vinification : The grapes were vinified by our traditional method for red wine fermentation; they were destemmed, passed through a chiller, and allowed to macerate in their tanks for 5 days. Fermentation took place with selected yeasts for 10–15 days and was followed by an additional 7–10 days of continued skin contact. The new wine was aged in oak barrels for 9 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 results in an extremely well-balanced wine with plenty of red fruits, such as cherries and blueberries, with a light touch of mint. On the palate soft tannins deliver medium body for a wine that goes very well with moderately fatty meats. Ideal serving temperature: 18°C (64ºF).

Analisys : Alcohol: 14.0%, Total Acidity: 5.43 g/L (C4H606), pH: 3.48.

Awards

Vintage 2014 - James Suckling USA 90 Points
Vintage 2013 - THE INDEPENDENT UK 4th among the top 15
Vintage 2012 - International Wine Cellar - Usa 89 Points
Vintage 2011 - Descorchados - Chile 90 Points
Vintage 2011 - Catador Wine Awards - Chile Silver Medal
Vintage 2011 - International Wine Cellar - Usa 89 Points
Vintage 2010 - Mesa De Cata La Cav - Chile 89 Points
Vintage 2010 - Mujer & Vino - Chile 89 Points
Vintage 2009 - Guía Mujer & Vino - Chile 90 Points
Vintage 2009 - International Wine Cellar - Usa 89 Points
Vintage 2003 - Catador Wine Awards - Chile Gold Medal
Vintage 2002 - Catador Wine Awards - Chile Gold Medal
Vintage 2001 - Concours Mundiale Bruxelles - Bélgica Silver Medal
Vintage 2000 - International Wine Challenge - Inglaterra Silver Medal

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