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Viña Santa Rita Cabernet Sauvignon Reserva 1998

Winemaker's Notes:

Cabernet Sauvignon 2004 Winemaker's comments : Intense ruby red in color, this wine mingles ripe raspberries, plums and blackberries highlighted by a nuance of mint. On the palate, its fine concentration and excellent structure provide this wine with an extended ageing potential. Complex aromas are elegantly complemented by notes of leather, vanilla and toffee originating from its prolonged ageing in barrels. Winemaker : Cecilia Torres Variety: 100% Cabernet Sauvignon Region : Maipo Valley Climate & Soil : The climate is sub humid Mediterranean. The rains are mainly concentrated in winter with an annual average of 500 mm. Spring is cool and dry, while summers are hot with temperatures reaching over 30ºC. The influence of the Andes Mountains causes a thermal oscillation of over 15°C between day and night. Temperatures gradually begin to decrease towards the end of summer, thus permitting a gradual ripening of the grapes, and allowing them to maintain the fruit concentration and the proper tannin ripening. Alluvial type soils with a franc upper layer 80 -100 cm in depth. A loamy lower layer ensures proper drainage of rain water while allowing deep radicular system growth. Vinification : Grapes are rigorously selected and hand picked. The harvest was aimed at privileging mature tannin quality. Once the grapes were destemmed and partially crushed, they were fermented in French oak tanks at temperatures between 24° and 26°C, in order to preserve its fruit and obtain maximum skin extraction. The wine was pumped over three times a day at the start of fermentation and gradually decreased to one pumping over per day during the final phase. Post fermentation pellicular maceration was carried out for 10 days to obtain a balance between fruit and tannins. Suggested Food : Ripe blue cheeses, wild fowl, lamb, red meat with Roquefort or black pepper sauce. Technical Details : pH: 3.58 acidity: 5.40 g/lt alcohol: 14.5 C residual sugar: 3.0 g/lt Ageing Potential : Ageing was performed in new French oak barrels. Ideal temperature: 16°C in wineglass.

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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

Cabernet Sauvignon 2004 Winemaker's comments : Intense ruby red in color, this wine mingles ripe raspberries, plums and blackberries highlighted by a nuance of mint. On the palate, its fine concentration and excellent structure provide this wine with an extended ageing potential. Complex aromas are elegantly complemented by notes of leather, vanilla and toffee originating from its prolonged ageing in barrels. Winemaker : Cecilia Torres Variety: 100% Cabernet Sauvignon Region : Maipo Valley Climate & Soil : The climate is sub humid Mediterranean. The rains are mainly concentrated in winter with an annual average of 500 mm. Spring is cool and dry, while summers are hot with temperatures reaching over 30ºC. The influence of the Andes Mountains causes a thermal oscillation of over 15°C between day and night. Temperatures gradually begin to decrease towards the end of summer, thus permitting a gradual ripening of the grapes, and allowing them to maintain the fruit concentration and the proper tannin ripening. Alluvial type soils with a franc upper layer 80 -100 cm in depth. A loamy lower layer ensures proper drainage of rain water while allowing deep radicular system growth. Vinification : Grapes are rigorously selected and hand picked. The harvest was aimed at privileging mature tannin quality. Once the grapes were destemmed and partially crushed, they were fermented in French oak tanks at temperatures between 24° and 26°C, in order to preserve its fruit and obtain maximum skin extraction. The wine was pumped over three times a day at the start of fermentation and gradually decreased to one pumping over per day during the final phase. Post fermentation pellicular maceration was carried out for 10 days to obtain a balance between fruit and tannins. Suggested Food : Ripe blue cheeses, wild fowl, lamb, red meat with Roquefort or black pepper sauce. Technical Details : pH: 3.58 acidity: 5.40 g/lt alcohol: 14.5 C residual sugar: 3.0 g/lt Ageing Potential : Ageing was performed in new French oak barrels. Ideal temperature: 16°C in wineglass.

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