Root 1 Cabernet Sauvignon Colchagua Valley 2006
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- Winery:
- Root: 1
- Varietal:
- Cabernet Sauvignon
- Region:
- Chile > Colchagua Valley
- Type:
- Red Wine
- Drink Dates:
- Drink Now - 2010
- UPC:
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What to Expect
Cabenet Sauvignon: Originally of French origins, this versatile grape produces exceptional wines around the globe. It's usually medium to full bodied with a fine structure that supports black and red fruit flavors with typical notes of olive, chili and herbs that add complexity.
Winemakers Notes
Chile is a true rarity in the wine world. Unique geographic & climatic forces have allowed it to remain one of very few grape growing regions in the world where the original European rootstocks survive, unaffected by phylloxera - the disease that forced grape growers worldwide to graft vines onto generic rootstocks. Chile's isolation, protected by the mighty Andes to the East and the vast expanse of the Pacific Ocean to the West, ensures that grape vines can remain on the original rootstock, in the purest form. These same geographic characteristics provide Chile's fertile central read more...
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Reviews Add a Review
I think this may be one of the best Cabs I've ever had. Immediately on tasting I picked out the cherry flavors, let it sit on my tongue in different areas for a minute or two, and absolutely savored the scope of flavor it offered. Wonderful finish. Paired this with brownies - they had coacoa nibs and chilis in them (I was told this after tasting them), and while I think it wasn't an exact match with the specific flavors of the food, I'd drink this with any meal or dark chocolate based dessert. Heaven in a bottle - makes me want to pack my bags and run away to South America. 5 stars!
February 2008
Source: Wine.com
Clear skies and the cool dry influence of La Nina resulted in a long growing season and a late harvest for this vintage. Perfectly ripe grapes yielded a beautifully colored, complex Cabernet. Rich ruby in color with dark cherry, black current, toffee and mocha notes. Silky tannins and good structure lead to a long and complex finish accented with vanilla notes. Pair with brie, gruyere, Italian dishes, steak, ribs or chocolate.
Ratings Overview
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Suggested Recipe Pairings
Seared Mahimahi with Hot-and-Sour Mango Relish
Braised Pork with Fuyu Persimmon
Traditional Frijoles
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