Reserva – Carmenére

carme-reserva

Reserva
Carménère

Carménère, originally from Bordeaux is now being cultivated in significant quantities in Chile. Characterized by the presence of spicy notes, Carménère is the last of all our red grapes to ripen. It is aged for 10 months in French oak barrels before release. On the nose heady notes of cedar, bacon fat, and graphite with just a hint of fresh lavender. In the mouth, an initial attack of black cherry, sweet tobacco and cinnamon gives way to just a touch of earthiness and ripe bell pepper.

Tasting Notes 2015

Casas del Bosque
Carménère Reserva
2015
Rapel Valley

Vineyard:
100% Carmenere from the Rapel Valley cropped at an average of 10.5 tonnes per hectare (4.2 tons/acre).

Harvest:
Harvest was carried out by hand between the 15th and 25th of May, 2015.

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 14 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 19 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 garnet in colour with a crimson hue.  On the nose this wine exhibits heady notes of cloves, boysenberry, tobacco and cedar.  In the mouth an initial attack of red cherry, bacon fat and cinnamon gives way to just a touch of ripe bell pepper.  Round tannins and fresh acidity combine to give good balance and length.

Wine Analysis:

Alcohol: 14.5%

pH: 3.58

Total Acidity: 4.8 g/L

Volatile Acidity: 0.55 g/L

Residual Sugar: 3.2 g/L

Tasting Notes 2014

Casas del Bosque
Carmenere Reserva 2014
Rapel Valley

 

Vineyard:
100% Carmenere from the Rapel Valley cropped at an average of 10.5 tonnes per hectare (4.2 tons/acre).

Harvest:
Harvest was carried out by hand between the 17th and 23rd of May, 2014.

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 12 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 17 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 garnet in colour with a crimson hue.  On the nose this wine exhibits heady notes of raspberry, cedar and bacon fat with just a hint of fresh lavender.  In the mouth an initial attack of red cherry, sweet tobacco and cinnamon gives way to just a touch of ripe bell pepper.  Ripe tannins and fresh acidity combine to give good balance and length.

Wine Analysis:
Alcohol: 14.0%
pH: 3.62
Total Acidity: 5.2 g/L
Volatile Acidity: 0.54 g/L
Residual Sugar: 2.6 g/L

Tasting Notes 2013

Casas del Bosque
Carmenere Reserva 2013
Rapel Valley

 

Vineyard :100% Carmenere from the Rapel Valley cropped at an average of 10.5 tonnes per hectare (4.2 tons/acre).

Harvest : Harvest was carried out by hand between the 24th and 31st of May, 2013.

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 12 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 17 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 : Intensely violet in colour, on the nose this wine exhibits heady notes of cedar, bacon fat, and graphite with just a hint of fresh lavender. In the mouth an initial attack of black cherry, sweet tobacco and cinnamon gives way to just a touch of earthiness and ripe bell pepper. Ripe tannins and fresh acidity combine to give good balance and length.

Wine Analysis :

  • Alcohol: 13,5%
  • pH: 3.62
  • Total Acidity: 5.3 g/L
  • Volatile Acidity: 0.56 g/L
  • Residual Sugar: 2.7 g/L

Tasting Notes 2012

Vineyard : 100% Carmenere from the Rapel Valley cropped at an average of 8.5 tonnes per hectare (5.5 tons/acre).

Harvest : Harvest was carried out by hand between the 15th and 16th of May, 2012.

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 12 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 17 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 in the spring when it was first sulphured (following the completion of malolactic fermentation) and then once again shortly before bottling.

Tasting Notes : Intensely violet in colour, on the nose this wine exhibits heady notes of black pepper, black cherry with just a hint of fresh rosmary. In the mouth an initial attack of red plum, sweet tobacco and cinnamon gives way to just a touch of earthiness and ripe, red bell pepper. Ripe tannins and fresh acidity combine to give good balance and length.

Wine Analysis :

  • Alcohol: 14,5%
  • pH: 3.60
  • Total Acidity: 5.0 g/L
  • Volatile Acidity: 0.50 g/L
  • Residual Sugar: 3.4 g/L

Tasting Notes 2011

Vineyard : 100% Carmenere from the Rapel Valley cropped at an average of 8.5 tons per hectare (5.5 tons per acre).

Harvest : Harvest was carried out by hand between the 10th and 18th of May, 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 days with temperatures peaking at 33ºC/91ºF. Following the completion of fermentation the must was subjected to an additional 7 days of post fermentation maceration (to give a total of 17 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 : Intensely violet in colour, on the nose this wine exhibits rich notes of black cherry, blueberry and fresh rosmary with just a hint of black pepper. In the mouth an initial attack of red plum, sweet tobacco and cinnamon gives way to just a touch of earthiness and ripe, red bell pepper. Ripe tannins and fresh acidity combine to give good balance and length.

Wine Analysis :

  • Alcohol: 13,9%
  • pH: 3.58
  • Total Acidity: 5.1 g/L
  • Volatile Acidity: 0.52 g/L
  • Residual Sugar: 2.6 g/L

Tasting Notes 2010

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

Harvest : Harvest was carried out by hand between April 22nd and May 12th, 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 days with temperatures peaking at 33ºC/91ºF. Following the completion of fermentation the must was subjected to an additional 7 days of post fermentation maceration (to give a total of 17 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 : Intensely violet in colour, on the nose this wine exhibits rich notes of black cherry, blueberry and fresh rosmary with just a hint of black pepper. In the mouth an initial attack of red plum, sweet tobacco and cinnamon gives way to just a touch of earthiness and ripe bell pepper. Ripe tannins and fresh acidity combine to give good balance and length.

Wine Analysis :

  • Alcohol: 14.3%
  • pH: 3.57
  • Total Acidity: 5.4 g/L
  • Volatile Acidity: 0.49 g/L
  • Residual Sugar: 3.2 g/L

Tasting Notes 2009

Grapes : 100% Carmenere

Vintage : The grapes were hand picked May 8–10, 2009.

Yield : 9 tons per hectare.

Vinification : The grapes were vinified using our traditional methods for fermenting red wines, which begins with destemming the grapes prior to a 5-day pre-fermentation cold soak at 8ºC (46ºF).
Alcoholic fermentation takes place with selected yeasts at 29º–30ºC (84º–86ºF).

Upon completion of the fermentation process, the new wine is left on its skins for an additional 7–10 days. It is then racked to barrels and aged for 9 months, during which time malolactic fermentation takes place naturally.

Tasting notes : Intense black cherry-red in color with aromas of ripe red fruits and spice and subtle notes of plum, blueberry jam, cherries, black pepper, cocoa, smoke, and menthol.
Medium-bodied and flavorful on the palate, with good fusion between the fruit and oak. Well-balanced and lush, with soft tannins and a long finish.

Analisys :

  • Alcohol 13.5%
  • pH 3.79
  • Total Ac 4.95 g/l
  • Resid Sugar 2.0 g/l

Awards

Vintage 2015 – Catad’Or – Chile Gold Medal
Vintage 2014 – Concours Mondial Bruxelles – Belgium Gold Medal
Vintage 2014 – Descorchados – Chile 89 Points
Vintage 2013 – International Wine Cellar – Usa 90 Points
Vintage 2013 – Guía Peñin – España 93 Points
Vintage 2012 – International Wine Cellar – Usa 90 Points
Vintage 2011 – Descorchados – Chile 90 Points
Vintage 2011 – Challenge International Du Vin – Francia Gold Medal
Vintage 2011 – International Wine & Spirit Competition – Uk Silver Medal
Vintage 2011 – International Wine Cellar – Usa 89 Points
Vintage 2010 – Korea Wine Challenge – Corea Silver Medal
Vintage 2010 – International Wine Challenge – Uk Silver Medal
Vintage 2009 – International Wine Challenge – Uk Gold Medal

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