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Vina Los Vascos Carmenere Grande Reserve 2012
2012 was characterized by unusual weather conditions with 409 mm of rain, corresponding to barely 58% of the normal annual average. However, these conditions helped to control the natural vigour of the Carmenère vines. The technical team analysed the various operations likely to strengthen the grape variety’s true identity. In particular, leaf removal and management of water stress helped to achieve satisfactory ripeness and pleasingly fresh fruit. The harvest took place between 26 April and 10 May, Carmenère being a late-ripening variety.
External Reviews for Vina Los Vascos Carmenere Grande Reserve
Cabernet Sauvignon is the classic grape of Los Vascos’ vineyard and is the variety on which the estate has built its reputation. The common feature of all the vintages is ripe fruit, fresh aromas, and a supple, full-bodied structure. This wine has a sparkling ruby red colour and a pleasantly fruity nose with aromas of black cherries, raspberries and plums, all with a hint of spice. This is a silky, flavourful wine, with a supple tannin structure. A great classic - Winery
It is an attractive ruby in color with a very red fruit nose and some very chocolate and bay leaf touches. This wine is pleasant, excellent body, juicy and ripe. Highly concentrated with strawberry & cherries fruit notes and marked spices. Persistent and outstandingly balanced Cabernet Sauvignon.
A juicy, lithe and fresh-tasting red, with notes of hot stone and iodine to the berry and cherry flavors. The bright finish features sandalwood and spice accents. Drink now.
Food Pairings for Vina Los Vascos Carmenere Grande Reserve
Beautiful purple crimson colour. The grape variety’s characteristics are reflected in the expression of fruit such as cherries, blackberries and plums. The nose offers notes of black pepper and bay, with hints of coffee, bitter chocolate, mint and nutmeg. On the palate, the attack is gentle, deep, balanced and seductive. This wine reveals the full potential of the Carmenère grape. Enjoy with cheese, pasta or meat.
Notes: 12 months in French Oak Barrels
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