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SKU 960210
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The Cabernet Sauvignon from Maipo in Isla de Maipo that was introduced in 2018 was also bottled as 2019 Reelegido Vineyard and marked with Lot #110. It was produced with fruit from 65+-year-old vines on alluvial soils with round stones (40-50 centimeters in size). The vineyard produces 1.5 kilos per plant of small bunches. They feel they were more accurate with the harvest date this time to achieve a fresher and more elegant wine with 14.1% alcohol and a pH of 3.47 and 6.14 grams of acidity. As with the majority of wines, it fermented in open vats with native yeasts with the cap punched down by hand and matured over two winters in well-seasoned, neutral French oak barrels. It feels harmonious, balanced, powerful and elegant with fine-grained tannins, varietal and precise. 5,728 bottles were filled in February 2021.
By far and away the most recognized and widely grown red wine grape varietal in the world is the Cabernet Sauvignon. First cultivated in the 18th century in France, this wonderful cross of Cabernet Franc and Sauvignon Blanc grapes has long since been the most important varietal for red wines across the globe. Now grown everywhere from its native France to the furthest reaches of the New World, Cabernet Sauvignon is adored and prized by wineries for its hardiness and resistance to rot, as well as its large and sharp flavors and wonderful capability for fine aging Indeed, many of the finest wines of history and the modern age would be simply unimaginable without Cabernet Sauvignon grapes, with the famed wineries of Bordeaux and other important regions using it as the primary grape in their oak aged produce. High tannin levels, acidity and powerful flavors are the characteristics most commonly associated with this varietal, however, when blended and slowly aged, it is capable of a world of flavors and aromas unmatched by any other grape.
Country
Chile
Chile has a long and rich wine history which dates back to the Spanish conquistadors of the 16th century, who were the first to discover that the wonderful climate and fertile soils of this South American country were ideal for vine cultivation. It has only been in the past forty or fifty years, however, that Chile as a modern wine producing nation has really had an impact on the rest of the world. Generally relatively cheap in price,Whilst being widely regarded as definitively 'New World' as a wine producing country, Chile has actually been cultivating grapevines for wine production for over five hundred years. The Iberian conquistadors first introduced vines to Chile with which to make sacramental wines, and although these were considerably different in everything from flavor, aroma and character to the wines we associate with Chile today, the country has a long and interesting heritage when it comes to this drink. Chilean wine production as we know it first arose in the country in the mid to late 19th century, when wealthy landowners and industrialists first began planting vineyards as a way of adopting some European class and style. They quickly discovered that the hot climate, sloping mountainsides and oceanic winds provided a perfect terroir for quality wines, and many of these original estates remain today in all their grandeur and beauty, still producing the wines which made the country famous.
Region
Valle Central
Chile is a fascinating country when it comes to wines and viticulture, and by far the most internationally renowned wine region in the country is the Valle Central. This expansive valley is located close to the Chilean capital of Santiago, and stretches between the Maipo Valley and Maule Valley, a long, winding fault through the mountainous regions of the country which is now almost completely covered by vineyards producing wines of exquisite character. The region itself may well be associated with the 'New World' of wines, but in actual fact, vineyards have been cultivated around the Maipo valley since the 16th century, when settlers from Europe brought vines across the ocean with which to make sacramental wines. A wide range of grape varietals thrive in the hot climate of Valle Central, from the Cabernet Sauvignon and Merlot vines the country is most famous for, to Syrah, Chardonnay, Sauvignon Blanc and Carmenere.
Appellation
Maipo
WA94pts
Wine Advocate
The Cabernet Sauvignon from Maipo in Isla de Maipo that was introduced in 2018 was also bottled as 2019 Reelegido Vineyard and marked with Lot #110. It was produced with fruit from 65+-year-old vines on alluvial soils with round stones (40-50 centimeters in size). The vineyard produces 1.5 kilos per plant of small bunches. They feel they were more accurate with the harvest date this time to achieve a fresher and more elegant wine with 14.1% alcohol and a pH of 3.47 and 6.14 grams of acidity. As with the majority of wines, it fermented in open vats with native yeasts with the cap punched down by hand and matured over two winters in well-seasoned, neutral French oak barrels. It feels harmonious, balanced, powerful and elegant with fine-grained tannins, varietal and precise. 5,728 bottles were filled in February 2021.
VM93pts
Vinous Media
The 2019 Cabernet Sauvignon Reelegido Vineyard - Lot 111 hails from Isla de Maipo and was aged for 2 winters. Dark garnet-red in the glass. The ripe, sun-kissed nose delivers blackcurrant and candied plum notes against a spicy, balsamic backdrop. Dry and taut in the mouth, the finely grained tannins and mild, juicy flow conspire for a structured, rewarding red. A long-lasting Cab packed with flavor.
JS92pts
James Suckling
Ripe and savory nose with pretty currants and hints of iron and graphite. Black olives and tobacco leaf, too. Full-bodied on the palate with plenty of fine-grained tannins and juicy fruit. Pretty compact, concentrated and long. Lot 111. Drink or hold.
Winery Notes
• Cabernet Sauvignon.
• A single vineyard parcel from Isla Maipo Valley, located in Alto Maipo Andes and is 946 meters above sea level .
• Ancestral farming by hand and horse.
• Alluvial soils, round stones at 40-50 cm.
• Hand harvested.
• Naturally fermented in open conical oval shaped lagar fermenters.
• Caps punched down by hand.
• Aged for 2 years in very old barrels from various cooperages.
