fbpx
Search
Filter by Varietal
Select all
Cabernet Franc
Cabernet Sauvignon
Chardonnay
Chenin Blanc
Dessert Wines
Malbec
Merlot
Other Red Wines
Other White
Pinot Gris
Pinot Noir
Pinotage
Red Blends
Rosé
Sauvignon Blanc
Shiraz (Syrah)
Sparkling Wine
Generic filters

Casas del Bosque Gran Reserva Syrah 2016

Casas del Bosque Gran Reserva Syrah 2016 Hi-Res Label
Country: Chile
Winery: Casas del Bosque
Varietal: Shiraz (Syrah)
UPC Code: 697412000379
Tasting Notes:

Deep garnet in color with a purple hue.n the nose, notes of blackberry, smoked bacon and spice dominate. In the mouth, the wine is lively and fresh, with firm, savory tannins leading to a long, clean finish.

Awards, Reviews, And Other Notes:

93 pts Descorchados

91 pts James Suckling
Darkly spiced with iodine, vanilla, cloves, bark, hazelnuts, earth, and grilled meat. Full body, a wall of enveloping tannins and a chewy finish.

Winemaker Notes:

All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. A blend of11 to 16 year old vines sourced from hillside blocks with northern exposure, planted on 110 million year old decomposed granite with thin topsoil of red, iron-rich clay. Cropped at an average of 3 tons per hectare (1.2 tons per acre). The season was characterized by cool, sunny weather. Rains at the start of April made the harvest difficult, but a severe selection of grapes yielded a tiny crop of perfectly healthy fruit. Harvest was carried out by hand between 21 and 25 of April 2016. On arrival at the winery, all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 3 day cold soak (at 8ºC/ 46ºF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during two weeks with temperatures peaking at 32ºC/90ºF. During fermentation, the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and color. Following the completion of fermentation, the must was subjected to an additional 5 days of post fermentation maceration (to give a total of three weeks of skin contact). The newly fermented wine was then drained and the pomace pressed using a traditional basket press. Aging occurred in second (50%) and third use (50%), high toast French oak barrels for 11 months during which time it was racked twice: first in the spring following harvest (upon the completion of malolactic fermentation) and then once again in autumn of 2017. The wine was left in a stainless steel tank, where it was aged for an additional 9 months and clarified using natural egg whites. Bottling occurred on 9 and 10 May 2018.