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Winemaker : Cecilia Torres Variety: 100% Cabernet Sauvignon Region : Maipo Valley Climate & Soil : The climate is sub...Read more...
Attractive dry cherry, cinnamon and chamomile aromas make this firm and sweet, to serve with aged goat cheese. Read more
The 1997 Casa Real was royal, and the rsquo;99 is even better. Itrsquo;s rich, deep and lavishly oaked. The concentration is intense but itrsquo;s ... Read more
Time has allowed this to develop attractive dry cherry and cinnamon aromas. The firm body and sweet, ripe flavors still show the warmth of the 1999... Read more
Food Pairings for Santa Rita Casa Real Cabernet Sauvignon
External Reviews for Santa Rita Casa Real Cabernet Sauvignon
Attractive dry cherry, cinnamon and chamomile aromas make this firm and sweet, to serve with aged goat cheese.
The 1997 Casa Real was royal, and the rsquo;99 is even better. Itrsquo;s rich, deep and lavishly oaked. The concentration is intense but itrsquo;s not overly tight or tannic. In every way itrsquo;s a dead ringer for sweet, luscious fruit-forward Napa Cabernet. Plum, coffee and cream share center stage on the stylish finish.
Winemaker : Cecilia Torres Variety: 100% Cabernet Sauvignon Region : Maipo Valley Climate & Soil : The climate is sub-humid Mediterranean. Rainfall is concentrated mainly in winter with a yearly mean of 500 mm. Spring is cool and dry and summers are hot with temperatures reaching over 30ºC. The influence of the Andes Mountains causes a broad thermal oscillation between day and night of over 15ºC. Temperatures gradually begin to decrease towards the end of summer, which permits slow gradual ripening of the grapes, thus allowing them to maintain their fruit concentration and proper tannin maturation. The soil is of alluvial origin, stratified and slightly sloped with medium depth and texture and basic pH. Vinification : Elegant and highly concentrated grapes are hand picked from naturally balanced vineyards planted in the 50’s. The grapes are partially crushed and fermented in French oak barrels that permit better temperature control. The temperature during the process ranges between 26ºC and 28ºC, with 3 pumps-overs at the beginning and one towards the end so as to control the extraction and to obtain a finely achieved wine. The fermentation and maceration period lasts 20 days. After malolactic fermentation, the wine is kept in a 100% new French barrel for a 15 month period with a racking off after 6 months, obtaining finer evolutions of it tannins. It is bottled for one year before it is launched to be sold on the market.
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