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Viña Perez Cruz Cabernet Sauvignon Reserva 2006

Winemaker's Notes:

The grapes were hand picked during the second week of April, looking for the right tannin and flavor ripeness. The lots were made to reveal unique characteristics of every parcel. The grapes were selected and cleaned in a sorting table. Before introducing into the stainless steel tanks, they were light crushed, then they went through a heat exchanger to have a cold maceration for three to five days. To manage the extraction pumping-over was done carefully to extract soft tannins during the alcoholic fermentation. The total period of maceration was of 24 days. Total barrel ageing: 12 months.The wine is deep burgundy red, with aromas of ripe red berries and spices highlighted by touches of dried fruit and vanilla. It is a very well-structured wine with mature tannins and a smooth finish.

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Vina Perez Cruz:
ARCHITECTURE Pérez Cruz modern installations are reflected in its winery building architecture, which was conceived not only to fulfill the technical objective of fine wines production, but also to harmonize with the surroundings and avoid the abrupt interruption of the rural landscape. The architect José Cruz Ovalle created a laminated wood building with low stone walls around the base. It m... Read more
ARCHITECTURE Pérez Cruz modern installations are reflected in its winery building architecture, which was conceived not only to fulfill the technical objective of fine wines production, but also to harmonize with the surroundings and avoid the abrupt interruption of the rural landscape. The architect José Cruz Ovalle created a laminated wood building with low stone walls around the base. It measures 6000 square meters and has natural light. The wooden roof, supported on curved pillars of the same material, was designed to allow thermal isolation and free air flow circulation, both ideal for fine wine making. INFRASTRUCTURE The building is divided in three bays where the successive processes of fermentation, storage and bottling take place. Each of these bys is subdivided in two symmetrical modules, so that each stage of production is kept separately. The production line for more complex wines, has a gravitational process in every phase. The reception, selection and stemming of the grapes is done on the mezzanine, on the upper access level to the stainless steel tanks, where alcoholic fermentation takes place. There is a gravitational flow to an underground cellar where the wine undergoes malolactic fermentation in French and American oak barrels, under controlled temperature and humidity conditions. In addition there is a second barrel room at surface level, also with controlled temperature and humidity. The fermentation and storage tanks, as much as the harvesting and wine pipes, are made from stainless steel. The capacity of these tanks s from 5,000 to 40,000 liters, giving more flexibility to achieve the best blends that harness and express the character from the Viña Pérez Cruz terroir. Read less

Member Reviews for Viña Perez Cruz Cabernet Sauvignon Reserva

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Snooth User: David Kohl
31364270
3.50 5
02/21/2009

Cassis and black currant play off oak, peppercorn and green bell pepper in this spicy wine that also exhibits soft tannins and a long intense, yet smooth finish. Pair with hearty stews, chili or a good NY strip steak with sauteed onions and wild mushrooms. The spice in this wine need a beef dish to expose its fruit flavors.


Snooth User: MarcosH
14097325
3.50 5
05/21/2009

Three and a half glasses



The grapes were hand picked during the second week of April, looking for the right tannin and flavor ripeness. The lots were made to reveal unique characteristics of every parcel. The grapes were selected and cleaned in a sorting table. Before introducing into the stainless steel tanks, they were light crushed, then they went through a heat exchanger to have a cold maceration for three to five days. To manage the extraction pumping-over was done carefully to extract soft tannins during the alcoholic fermentation. The total period of maceration was of 24 days. Total barrel ageing: 12 months.The wine is deep burgundy red, with aromas of ripe red berries and spices highlighted by touches of dried fruit and vanilla. It is a very well-structured wine with mature tannins and a smooth finish.

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