The result of high-precision agricultural-oenological work.
Grand Clos is the result of a viticultural and winemaking joint effort to select the best blocks of our vineyard in the Cachapoal Andes Valley. A new blend of Cabernet-Sauvignon, Petit Verdot, and Cabernet Franc was created to show the best expression of these alluvial, gravelly soils with four distinct horizons.
Winemaking Highlights
Vintage: Manual
Prefermentative maceration: Five days in stainless steel tanks at 5-8°C.
Temperature: 25-27 ºC I 55-59 ºF
Malolactic fermentation: French oak barrels
Ageing Process: Stored in French oak barrels for 14 months
Yield: 1,5 kgs
Prefermentative maceration: Five days in stainless steel tanks at 5-8°C.
Temperature: 25-27 ºC I 55-59 ºF
Malolactic fermentation: French oak barrels
Ageing Process: Stored in French oak barrels for 14 months
Yield: 1,5 kgs
Laboratory Analysis
Alcohol: 14,8%vol.
Total Acidity: 4,18 g/l (H2S04)
Residual Sugar: 3,61 g/l
Ph: 3,43
Total Acidity: 4,18 g/l (H2S04)
Residual Sugar: 3,61 g/l
Ph: 3,43
Tasting Notes
Colour: Deep, bright ruby red with violet edges.
Nose: Aromas of ripe red fruits such as slightly spicy black cherry, notes reminiscent of chocolate, slightly mineral, giving way to notes of cedar and tobacco typical of its aging in French barrels.
Mouth: Wide, soft, silky and elegant with good freshness and a vibrant mineral acidity typical of the rocky soils of the Cachapoal Andes Valley. It is a vertical, persistent wine with round ripe tannins of good balance. Long finish with a well integrated wood.
Nose: Aromas of ripe red fruits such as slightly spicy black cherry, notes reminiscent of chocolate, slightly mineral, giving way to notes of cedar and tobacco typical of its aging in French barrels.
Mouth: Wide, soft, silky and elegant with good freshness and a vibrant mineral acidity typical of the rocky soils of the Cachapoal Andes Valley. It is a vertical, persistent wine with round ripe tannins of good balance. Long finish with a well integrated wood.
Serving And Food Pairing
Fresh and well concentrated wine with silky and elegant tanins, excellent for red meat with good flavor in slow cooked preparations, Blue and mature cheeses in general.
Suggestions; Beuf Bourguignon; Stewed Lamb Shank with Rosemary and Rustic mashed potatos; Lamb Ragout with Quinoa; Entrecote with Foie Gras sauce accompanied with Sauteed asparagus. Serve at 7°C-10°C/45°F-50°F..
Suggestions; Beuf Bourguignon; Stewed Lamb Shank with Rosemary and Rustic mashed potatos; Lamb Ragout with Quinoa; Entrecote with Foie Gras sauce accompanied with Sauteed asparagus. Serve at 7°C-10°C/45°F-50°F..
Ageing:
10 years in a fresh, ventilated and humid (75%). T° between 10°C/50°F and
no more than 18°C/64°F. Must not be expose to strong lights and temperature changes.
