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Santa Rita Floresta Apalta Estate Cabernet Sauvignon(1999)
- Winery:
- Viña Santa Rita
- Varietal:
- Cabernet Sauvignon
- Region:
- Chile > Central Valley > Rapel Valley > Colchagua Valley
- Type:
- Red Wine
- User Tags:
- smooth, oak, resinous, lenoir grape, finish - long, intense, over-rated, integrated, peak, balance
Winemaker's comments :
Our Floresta Apalta Cabernet Sauvignon is a superb and lustrous, deep ruby red. Its exquisite aroma of ripe red fruit mingles with cassis, fresh mint, juicy blackberries and cherry undertones with delicate vanilla and clove notes. On the palate, it is rich and concentrated with pleasant, ripe tannins and a magnificent, complex body concluding in an opulent, lingering finish.
Winemaker : Andrés Ilabaca
Variety: 100% Cabernet Sauvignon
Region : 85% Apalta , 15% Maipo Valley
Climate & Soil : The climate is semi-arid Mediterranean read more...with abundant precipitations during the winter season. This year, due to the “El Niño” current phenomenon, the amount of rainfall increased significantly. However, the growth season from September to March, was extremely dry. The thermal accumulation during the growth period is determined by the rainfall and topography. Located at the foot of the Andes Mountains, cold winds flowing down from mountains cause a broad thermal oscillation of up to 20ºC between day and night in the vineyards. The soil is alluvial loam with an 80 cm profile. It has a medium texture and sandy subsoil that allows good root depth.
Vinification : This wine is produced from vineyards that are over 80 years old. The grape bunches were destemmed and partially crushed in order to fermented with selected yeasts at temperatures between 28° and 25°C. The extraction handling was done manually and its level was decided in accordance with the vinification course. A post-fermenting maceration was carried out and its draining was defined by taste. This wine was aged for 18 months in new French barrels.
Suggested Food : Wild game and fowl, ripe cheeses, chocolate.
Technical Details :
pH: 3.5
acidity: 4.98 g/l(tartaric acid)
alcohol: 14.5 % vol
residual sugar: 2.0 g/l (hide)
Our Floresta Apalta Cabernet Sauvignon is a superb and lustrous, deep ruby red. Its exquisite aroma of ripe red fruit mingles with cassis, fresh mint, juicy blackberries and cherry undertones with delicate vanilla and clove notes. On the palate, it is rich and concentrated with pleasant, ripe tannins and a magnificent, complex body concluding in an opulent, lingering finish.
Winemaker : Andrés Ilabaca
Variety: 100% Cabernet Sauvignon
Region : 85% Apalta , 15% Maipo Valley
Climate & Soil : The climate is semi-arid Mediterranean read more...with abundant precipitations during the winter season. This year, due to the “El Niño” current phenomenon, the amount of rainfall increased significantly. However, the growth season from September to March, was extremely dry. The thermal accumulation during the growth period is determined by the rainfall and topography. Located at the foot of the Andes Mountains, cold winds flowing down from mountains cause a broad thermal oscillation of up to 20ºC between day and night in the vineyards. The soil is alluvial loam with an 80 cm profile. It has a medium texture and sandy subsoil that allows good root depth.
Vinification : This wine is produced from vineyards that are over 80 years old. The grape bunches were destemmed and partially crushed in order to fermented with selected yeasts at temperatures between 28° and 25°C. The extraction handling was done manually and its level was decided in accordance with the vinification course. A post-fermenting maceration was carried out and its draining was defined by taste. This wine was aged for 18 months in new French barrels.
Suggested Food : Wild game and fowl, ripe cheeses, chocolate.
Technical Details :
pH: 3.5
acidity: 4.98 g/l(tartaric acid)
alcohol: 14.5 % vol
residual sugar: 2.0 g/l (hide)
-
June 2007
- This Caberne Sauvignon displays a deep ruby color, and an enchanting bouquet of ripe red and black fruits, combined with silky vanilla and chocolate overtones. It has a complex and balanced structure magnificently framed with ripe tannins and a long, persistent finish. Given the intensity and structure of this wine, it should continue to improve in the bottle and should be at its peak in 8 to 10 years.
- Wine Advocate # 140
- Apr-02
- 89/100
-
April 2008
