Santa Rita Casa Real cab.sauv. # 1998

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Winery:

Viña Santa Rita

Varietal:

Cabernet Sauvignon

Region:

Chile > Central Valley > Maipo Valley

Type:

 

Color:

UPC:

 

User Tags:  berry, finish - long, stone fruits, plum, tobacco, blackberry, dried, bramble fruits, full, black currant 

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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

Cabernet Sauvignon 2004
Winemaker's comments :
Intense ruby red in color, this wine mingles ripe raspberries, plums and blackberries highlighted by a nuance of mint. On the palate, its fine concentration and excellent structure provide this wine with an extended ageing potential. Complex aromas are elegantly complemented by notes of leather, vanilla and toffee originating from its prolonged ageing in barrels.
Winemaker : Cecilia Torres
Variety: 100% Cabernet Sauvignon
Region : Maipo Valley
Climate & Soil : The climate is sub humid Mediterranean. read more...The rains are mainly concentrated in winter with an annual average of 500 mm. Spring is cool and dry, while summers are hot with temperatures reaching over 30ºC. The influence of the Andes Mountains causes a thermal oscillation of over 15°C between day and night. Temperatures gradually begin to decrease towards the end of summer, thus permitting a gradual ripening of the grapes, and allowing them to maintain the fruit concentration and the proper tannin ripening. Alluvial type soils with a franc upper layer 80 -100 cm in depth. A loamy lower layer ensures proper drainage of rain water while allowing deep radicular system growth.
Vinification : Grapes are rigorously selected and hand picked. The harvest was aimed at privileging mature tannin quality. Once the grapes were destemmed and partially crushed, they were fermented in French oak tanks at temperatures between 24° and 26°C, in order to preserve its fruit and obtain maximum skin extraction. The wine was pumped over three times a day at the start of fermentation and gradually decreased to one pumping over per day during the final phase. Post fermentation pellicular maceration was carried out for 10 days to obtain a balance between fruit and tannins.
Suggested Food : Ripe blue cheeses, wild fowl, lamb, red meat with Roquefort or black pepper sauce.
Technical Details :
pH: 3.58
acidity: 5.40 g/lt
alcohol: 14.5 C
residual sugar: 3.0 g/lt
Ageing Potential : Ageing was performed in new French oak barrels.
Ideal temperature: 16°C in wineglass.    (hide)

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