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Casas Del Bosque Gran Reserva Cabernet Sauvignon 2020

casas_del_bosque_cabernet_sauvignon_gran_res_2020_ft
Country: Chile
Winery: Casas del Bosque
Varietal: Cabernet Sauvignon
UPC Code: 6 97412 00016 4
Tasting Notes:

There is something about Chilean Cab. First of all, Chile is the second biggest producer of this variety, after its homeland, France. While most people associate the variety with Bordeaux or Napa, the truth is that Maipo Valley in Chile is home to some pretty interesting Cabernets, with a distinctive style of their own. The region is cooler than Napa, and more akin to the Médoc in France or Coonawarra in Australia. The grapes that Casas del Bosque sources for their Gran Reserva come from old ungrafted hillside vineyards, planted in the late 1950’s, and the approach taken towards this variety is, quite simply, don´t overdo it and just let the fruit shine. From the selection of the grapes to the vinification and ageing process, the core idea is to express the spicier, slightly minty notes that make Chilean Cabernet so special. The result is a concentrated, juicy and easy to pair Cabernet Sauvignon, with notes of tobacco that go pretty well with not just red meats, but even vegetarian food, adding versatility to this variety. Seldom do
we come across a wine that over-delivers like this, vintage after vintage.

Awards, Reviews, And Other Notes:

91pts Vinous (Joaquin Hidalgo) “The 2020 Cabernet Sauvignon Gran Reserva hails from the Maipo Valley and was aged in 20% new French barrels. Garnet-red in hue. The nose presents licorice and orange petit fours notes along with blackberry jam. Indulgent in the mouth with a broad, expansive flow channeled by grippy tannins. The warm year left its mark on this red.”

90pts James Suckling

90pts Descorchados

Winemaker Notes:

The grapes come from deep, gravelly, welldrained soils in the Maipo Valley that are ideally suited for Cabernet Sauvignon. Sourced from different vineyards in the central (Puente Alto) and southern (Isla de Maipo) parts of the valley, the crop levels were a little below the usual average, at 7 tons per hectare (2.8 US tons per acre). Following the harvest, the grapes were sorted at the winery, destemmed and then crushed to tanks. Fermentation occurred with selected yeasts, lasting two weeks with temperatures peaking at 27ºC/81ºF. Following the completion of the alcoholic ferment-ation, the must was subjected to an additional week of post-ferment maceration. The wine was then pressed off the skins and put into 20% new, 80% used French oak barrels for 11 months. A total of 16,000 cases were produced, with the wine being Vegan friendly.