Casas Del Bosque Gran Reserva Syrah 2020
Back in the 90’s, Syrah in Chile was commonly grown as a grape to be blended into Carmenere or Cabernet Sauvignon, and thus a lot of it was planted on the same warmer valleys like Maipo or Colchagua. Luckily, some visionary vine growers such as the Cúneo family who founded Casas del Bosque began planting in cooler places such as Casablanca Valley, which eventually became a flagship exponent of “cool climate Syrah”. The Gran Reserva is a perfect example of everything this style should have: on one hand, there is concentration, ripeness, and a flavor palette that speaks “Grand Cru”; on the other, there is a remarkable acidity that brings freshness and a lively expression of the site. Being the red grape with the smallest planted surface in the estate, this is truly one of the best kept secrets – and limited productions – of Casas del Bosque.
Blackberries and blueberries with notes of black pepper on the nose. Black olives and meaty notes combine with tertiary scents of tar and toffee. Full bodied with structure and freshness, the vibrant and vertical acidity is the main feature of this great cool climate Syrah. Smooth tannins with a clean and long finish. Will reward careful cellaring.
91 pts. James Suckling
Silver – International Wine & Spirits Competition
The vineyard is located 18 km / 11 miles away from the Pacific Ocean at an altitude of 250 m/ 820 ft over sea level. Frequent foggy mornings, warm days and cool nights characterize the valley, where average temperatures in summer
are 18.9ºC/66ºF and in winter 10.7ºC/51ºF. Yearly rainfall is 380 mm on average, falling mostly between May and September.
This wine comes from a selection of fruit from ungrafted vines planted between 2000 and 2010 in Casas del Bosque´s own vineyard in the coolest, westernmost reaches of the Casablanca Valley. Mainly sourced from red, iron rich granitic soils and blocks equipped with drip irrigation, these vines were cropped at an average of 7 tons per hectare (3.1 US tons per acre). On arrival to the winery, the fruit was destemmed and cold soaked for three days. Fermentation occurred thanks to selected yeasts on open topped tanks, which were hand-plunged twice daily. The young wine
was then drained to French oak barrels (15% new) for 12 months. Racking occurred twice: once on spring after the completion of malolactic fermentation, and once before the final barrel selection. After a time in contact with its fine lees the wine was filtered and bottled. 2,500 cases were produced.