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Armada Wine and Liquor Centre MYR 399.00 750ml
USD $

Santa Rita Tripple C 1999

Winemaker's Notes:

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.

Viña Santa Rita:
Santa Rita was founded in 1880, by a distinguished entrepreneur of those times, Mr. Domingo Fernández Concha in the area of Alto Jahuel where the main installations of the winery are currently located. From the very beginning, he introduced fine French varieties, winemakers and the most advanced winemaking techniques. From the end of the XIX century until the mid 70´s, Santa Rita developed... Read more
Santa Rita was founded in 1880, by a distinguished entrepreneur of those times, Mr. Domingo Fernández Concha in the area of Alto Jahuel where the main installations of the winery are currently located. From the very beginning, he introduced fine French varieties, winemakers and the most advanced winemaking techniques. From the end of the XIX century until the mid 70´s, Santa Rita developed under the ownership of Mr. Vicente García - Huidobro, father of the famous Chilean poet Vicente Huidobro Fernández. In 1980, the Grupo Claro acquired the Santa Rita property, giving a strong impulse to the enterprise in all of its scope, introducing great technological improvements and wine elaboration techniques unknown in Chile at that time. At the end of the 80´s a great expansion period for Santa Rita starts, sustained by the great momentum experienced by its exports and the excellent reputation acquired by its products, which obtained important awards and worldwide recognition. Read less

External Reviews for Santa Rita Tripple C

External Review
Source: Premier Wine & Spirits
09/27/2011

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 vintage in Maipo, the acidity playing a secondary role. At its peak; to serve now with aged goat cheese.


External Review
Source: Premier Wine & Spirits
01/04/2012

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.


External Review
Source: Premier Wine & Spirits
09/27/2011

Attractive dry cherry, cinnamon and chamomile aromas make this firm and sweet, to serve with aged goat cheese.



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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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