Cabernet Sauvignon
The vintage
2015 was marked by unusual climate conditions during bud break and rain that was concentrated mostly in September (the average rainfall amounted to 110 mm). Although such conditions led to a late bud break, our team managed to offset the delay by altering the irrigation regime. Efficient vineyard management and an absence of extreme temperatures (with a peak between 30º and 32ºC) resulted in a normal harvest.
Location
Stretching from the Coastal range to the foothills of the Andes mountains, Colchagua’s Mediterranean climate and privileged terroirs have made it a place of choice to produce quality wines in Chile. Los Vascos estate lies at the foothills of the coastal range, 200km South West of Santiago, in the cooler part of Colchagua where the vines benefit from the natural cooling influence of the Pacific Ocean.
Terroir
Grapes are sourced from the historical plots of the property. The soils are predominantly clay loam on a bed of Tosca (typical rockbed made from volcanic ashes).
Winemaking
The wine is made according to the traditional Bordeaux method. Grapes are placed in stainless steel tanks for fermentation under controlled temperature between 25 and 27 C. It is followed by 10 to 15 days of maceration, during which several pump-over are performed to allow a gentle extraction of the phenolic compounds. The wine is then left to age for three months in stainless steel tanks in order to obtain its unique fruit-driven style.
Grapes
Tasting
Intense ruby red color. The nose is rich in fruit aromas, offering fresh plums, cherries, and ripe raspberries followed by pleasant blackcurrant notes. Fruit aromas mingle harmoniously with hints of licorice and white pepper. The palate is fresh and juicy, with remarkably well-balanced acidity, alcohol, and tannins. A wine with a delightfully captivating personality.
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