Winemaker Selection Cabernet Sauvignon
The vintage
A winter with moderate rainfall, gave way to a spring that initially behaved with normal temperatures and gradually rose to above normal levels during February and March, transforming the season into a hot year, similar to 2019.
Location
Stretching from the Coastal range to the foothills of the Andes mountains, Colchagua’s Mediterranean climate and privileged terroirs have made it a place of choice to produce quality wines in Chile. Los Vascos estate lies at the foothills of the coastal range, 200km South West of Santiago, in the cooler part of Colchagua where the vines benefit from the natural cooling influence of the Pacific Ocean.
Terroir
Grapes are sourced from the historical plots of the property. The soils are predominantly clay loam on a bed of Tosca (typical rockbed made from volcanic ashes).
Winemaking
The wine is made according to the traditional Bordeaux method. Grapes are placed in stainless steel tanks for fermentation under controlled temperature between 25 and 27 C. It is followed by 10 to 15 days of maceration, with several pump-over to allow a gentle extraction of the phenolic compounds. The wine is then aged partially in tanks and partially in oak barrels to obtain its balanced fruit-driven style.
Tasting
Ruby red colour.
The nose reveals aromas of red fruit, sour black cherry, raspberry, blackcurrant, complemented by delicate notes of cedar and bay leaf.
On the palate, the wine presents a good volume, with a good acidity that reflects the characteristics of the vintage and brings tension and persistence.
Alcohol content
14
Grapes
Cabernet sauvignon
: 100 %