Casas del Bosque Gran Reserva Cabernet Sauvignon 2015
March 2017 – The 2014 vintage of this wine hit the market like a whirl wind with big scores, one such saying that it reminded of a Napa Cabernet at a fraction of the price. Well hold on as the just released 2015 is better! It’s got everything the 2014 had, just a bit more refined. Grant Phelps, winemaker at Casas del Bosque, seems to have an affinity for making the Gran Reserva Cabernet with some scale and meat on its bones. The 2015 release is loaded up with gorgeous black and dark red fruit on the nose, nuanced by classic Maipo shades of mint, while the leafiness of the previous vintage is down played, with a touch of mocha complimenting the almost liqueur richness of the deep dark fruit tones aromatically. The palate is fuller bodied as the previous vintage was; here it seems a bit more finessed without any loss of fruit concentration or fruit weight. Texturally rich and supple, the tannins are ripe leading this to a smooth conclusion leaving a powdery sensation on the backend, with an ever so light hint of herb pushing through on the warm, but balanced finish. If you liked the 2014 you will love the 2015.
90 pts Wine Spectator Magazine
Powerful and rich-tasting, with concentrated flavors of dried raspberry and plum tart accented by plenty of toasty notes. Shows appealing herbal details on the muscular finish. Drink now through 2021. 10,000 cases made.—K.M.
90 pts James Suckling
Some chocolate and berry character. Medium to full body and soft and fruity with hints of coffee and berry aftertaste. Drink now.
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).
Dense ruby red in colour, on the nose this wine exhibits lifted notes of rum & raisen 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.