Casas del Bosque Gran Reserva Cabernet Sauvignon 2014
Dense ruby red in color, on the nose this wine exhibits lifted notes of rum & raisin and dark chocolate with just a touch of spearmint. In the mouth fresh acidity gives way to opulent notes of blackcurrant, expresso bean and cedar. A well integrated oak backbone combines with svelte, elegant tannins to give a long, textured finish.
94 pts James Suckling
This is like a top Napa cabernet with full body, dusty tannins plus chocolate, bark, and black currant. Very long and rich. Racy and beautiful. Will age beautifully. Believe the wine at this price. Drink or hold.
92 pts Vinous (JR)
(aged in French oak barrels, 55 percent of them new) Inky ruby. Mineral-accented dark berry, licorice and pipe tobacco aromas are complemented by suave oak spice and rose pastille qualities. Intense black currant and bitter cherry flavors show excellent depth and smooth, supple texture. Clings with strong tenacity on the gently tannic finish and leaves behind sexy Moroccan spice and dark fruit preserve notes.
91 pts Descorchados Wine Review 2016
TOP 10 WINE VALUES OF THE YEAR 2015 – Food & Wine Magazine – Ray Isle
Layers of dusty tannins and rich cassis fruit, plus a compelling, minty herbal note give this Chilean Cabernet from the Maipo Valley far more complexity than you’d ever expect at the price.
Following harvest the grapes were destemmed and then crushed to tank at which point the must was warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were pumped-over three to four times daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 19 days total skin contact). The wine was then pressed off skins and put to a mixture of new and used French oak barrels (55% new/45% second the third use) for 10 months during which time it was racked and returned three times. After bottling the finished wine was carefully aged for three months prior to release in order to increase complexity. 100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 9 tons per hectare (3.6 tons per acre).