Viña Alicia ‘Paso de Piedra’ Cabernet Sauvignon 2012
Intense dark color. with a raspberry-like aroma and a complexity associated with this noble grape. Fresh, well-balanced, with gobs of dark fruit, great acidity, and mature tannins, unctuous and elegant. In the mouth it is profound and round, fleshy, with soft but potent tannins.
91 pts James Suckling
A wine with interesting dark berry, mushroom and spice character. Full body, round and silky tannins and a crisp finish. Drink or hold.
89 pts Stephen Tanzer’s IWC (ST) – Bright, dark red. Aromas of dark raspberry and licorice. Sweet and glyceral in the mouth, with sneaky acidity giving shape and lift to the black raspberry, currant and smoke flavors. A saline element and a hint of meaty wildness add nuance on the back half. — Stephen Tanzer
88 pts Robert Parker Jr.’s The Wine Advocate (LG)
Half of the 2012 Cabernet Sauvignon Paso de Piedra matured in used oak barrels for half a year while the rest was kept in cement vats. It shows some developed notes of paprika and hints of leather over blackberries and cedar wood. The fruit is ripe without excess and there are no herbal aromas. The palate is medium-bodied, with very tasty flavors and good freshness. Approachable and easy to drink. 35,000 bottles produced.
Harvest: By hand, in 20K plastic cartons, in order to preserve the grapes from breaking up or other damages harmful to the grape. Harvest is performed between March 25th and April 5th of each year. Processing: Fermentation is done in steel tanks: Continuous Remontage and Pissonier is performed, in order to obtain softer tannins and great color. The second fermentation is also performed in steel tanks and the rest in French oak barrels. The wine is then transferred to French oak barrels, where it is aged for 8 months, in order to obtain more clarification, and improving its color. Bottling: Is done after a mild filtering over natural earth, in order to eliminate any impurity.