Santa Rita Triple C Red Estate Bottled Maipo Valley 2007
From Alto Jahuel and Maipo Valley. The climate is semi-arid Mediterranean. Rain is mainly concentrated in the winter and strongly influenced by the "El Nio" phenomenon, which increases rainfall frequency. In this parcel of land in the foothills of the Andes Mountains, night temperatures are quite low due to the flow of cold air coming down from the mountains. This causes a thermal oscillation that can surpass 68F. The soils are of alluvial origin, stratified and gently sloped, of medium depth, loamy texture and basic pH.
External Reviews for Santa Rita Triple C Red Estate Bottled Maipo Valley
Triple C 2007 - 94 points, Wine & Spirits/ A blend based on Cabernet Franc (55 percent) with Cabernet Sauvignon and Carmenère, this is a powerful Triple C with muscular black fruit. The concentration is matched by tannins as strong as steel girders. Despite being six years old, it seems not to have aged at all. Cellar it a few years more to let the wine's complexity develop.
Heritage and enterprise are hallmarks of Santa Rita, one of Chile’s premier wine estates. Founded in 1880 by Domingo Fernandez in Chile’s Maipo Valley, this historic property was among the first to pioneer plantings of European grape varieties in Chile. In 1980, it was acquired by its present owner, Ricardo Claro, under whom Santa Rita has reaped the rewards of continuous investment, resulting in a period of impressive growth, during which the winery has consolidated its position in the vanguard of Chile’s most successful and innovative estates. This superb wine is a blend of Cabernet Franc, Cabernet Sauvignon and Carménère, three varieties originally from Bordeaux that have been carefully cultivated by Santa Rita. Triple C benefits from the best of both the Old and New World, combining the elegance of traditional grape varieties with state-of-the-art New World techniques. The specially selected grapes are grown at Santa Rita’s Alto Jahuel Estate in Maipo Valley, Chile, approximately 40 miles from Santiago. Triple C represents a new style in Chilean winemaking, becoming a true expression of Chilean nature; complex and abundant. Production Area Maipo Valley, Chile From the Alto Jahuel estate within the Maipo Valley. The climate is semi-arid Mediterranean. Rain is mainly concentrated in the winter months and strongly influenced by the "El Niño" phenomenon, which increases rainfall frequency. In this parcel of land in the foothills of the Andes Mountains, night temperatures are quite low due to the flow of cold air coming down from the mountains. This causes a thermal oscillation that can surpass 68°F. The soils are of alluvial origin, stratified and gently sloped, of medium depth, loamy texture and basic pH. Grape Varieties 55% Cabernet Franc, 30% Cabernet Sauvignon, 15% Carménère Vinification The three varieties are vinified separately and stored in new, medium-toast French oak immediately after malolactic fermentation is completed. Each wine was aged separately for 17 months and blended just before bottling. Color Deep, intense ruby red Bouquet Well-developed bouquet with a rich combination of blackcurrant and the floral nuances associated with delicate undertones of graphite, tar, chocolate and vanilla. Taste Elegant and well structured, this wine has an excellent balance and wonderful persistence. Alcohol 14.65% Serving Suggestions Delicious with wild game and fowl, ripe cheeses, and spicy red meats. The wine is unfiltered in order to completely maintain its character, therefore we recommend decanting it before serving.
Chile: Reaching New Heights/ Cabernet Franc, Cabernet Sauvignon, Carmenere. Full bodied with resonant scents of black cherry. Concentrated yet balanced flavors are seamless; impressive, lengthy, white-pepper-tinged finish. Steak au poivre.
Triple C 2007 - 90 points, Wine Enthusiast/ Smells like fortified wine and licorice at first, then more like earth and smoked meat. High acidity gives this blend a racy quality but also astringency, while flavors of blackberry, prune and licorice are very nice.
Triple C 2005 - 92 Points, Wine Enthusiast/ In the three vintages we've tasted this blend of Cabernet Franc, Cab Sauvignon and Carmenere, it has never slipped below 90 points. This 2005 version is the best yet; it has fine oak up front, with fresh berry aromas lurking below. The palate is sly, sexy and whole, with flavors of plum, cassis and leather. Secure on the finish, and overall there are no faults to be found.
Triple C 2005 - 90 Points, International Wine Cellar/ Inky ruby. Powerfully scented aromas of cherry liqueur, dark chocolate and smoked meat are a bit brooding initially but gain energy with air. Deep, sweet dark berry flavors coat the palate, framed by velvety tannins. The smoky note repeats on the finish, which is broad, gently sweet and very long. This needs a hunk of grilled meat.
Triple C 2008 - 92 points, Wine Enthusiast/ Dry, leafy, herbal aromas come with berry power and spice. Triple C stands for Cabernets Franc and Sauvignon as well as Carmenère. This is a wide load on the palate, with smooth tannins and savory, roasted berry flavors that lead to a finish boasting chocolate, leather, spice and baked berry notes.