Cabernet Sauvignon

The vintage

The 2016 season started with normal winter conditions and rains concentrated in July that did not cause any problems in our vineyards. Spring arrived with high temperatures, exceeding 35ºC, and low minimum temperatures, but without any frosts that could have affected the normal growth of the vines. Summer temperatures were high, with peaks of up to 37.9ºC in January, but gradually dropped below 30ºC in March. The only potential problem was the rain that fell during the harvest; however, careful organization and our team’s quick reactions resulted in excellent quality grapes with a refined, elegant character.

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).

Vinification

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, during which several pump-over are performed to allow a gentle extraction of the phenolic compounds. The wine is then left to age for three months in stainless steel tanks in order to obtain its unique fruit-driven style.

Tasting

Ruby red color, plum and cherry-scented nose with hints of caramel, chocolate, tobacco and black olives. Well-structured mouthfeel, good volume, pleasant tannins; a wine with a forward personality.

Alcohol content

Grapes

Cabernet sauvignon : 100 %

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