Cabernet Franc – Carménere – Cabernet Sauvignon

Triple C

Cabernet Franc – Carménere – Cabernet Sauvignon

Vintage

  • 2013
    • Winemaker's comments:

      This outstanding wine has a deep and intense ruby-red color. The bouquet is revealed in layer upon layer of complexity that appear throughout the tasting and vary with time in the glass. Red fruits and black fruits such as black currant and blueberry are present along with notes of tobacco, chocolate, and spice. Elegant and well balanced with good structure and enough depth to age well over the years to come.

    • Vinification:

      Each variety is picked separately according to its degree of ripeness and vinified independently. The fermentation process for all varieties begins with a 5- to 10-day cold maceration followed by fermentation with selected yeasts. Fermentation temperatures are allowed to reach 30ºC in the Cabernet Franc and Carmenere and held to 28ºC for Cabernet Sauvignon. The extraction process uses the rack and return method (dèlestage) during the first half to two-thirds of the fermentation and then switches to short and gentle pumpovers until fermentation is completed. In the Carmenere variety the vinification include 20% of whole bunches. Post-fermentation maceration is determined in accordance with the evolution of the wine in its skins in each variety and goes from 20-40 days. The final blend begins after the wine has aged for six months in barrels and may be modified when the wines have nearly completed the process.

    • Potential aging:

      8 years.

    • Technicals details:

      • pH: 3.29
      • Total Acidity: 5.89 g/l (Expressed in Tartaric acid)
      • Alcohol: 14.3 %
      • Residual Sugar: 2.82 g/l

  • 2006
    • Winemaker's comments:

      This outstanding wine has a deep and intense ruby-red color. The bouquet is revealed in layer upon layer of complexity that appear throughout the tasting and vary with time in the glass. Red fruits and black fruits such as black currant and blueberry are present along with notes of tobacco, chocolate, and spice. Elegant and well balanced with good structure and enough depth to age well over the years to come.

    • Vinification:

      Each variety is picked separately according to its degree of ripeness and vinified independently. The fermentation process for all varieties begins with a 5- to 10-day cold maceration followed by fermentation with selected yeasts. Fermentation temperatures are allowed to reach 30ºC in the Cabernet Franc and Carmenere and held to 28ºC for Cabernet Sauvignon. The extraction process uses the rack and return method (dèlestage) during the first half to two-thirds of the fermentation and then switches to short and gentle pumpovers until fermentation is completed. In the Carmenere variety the vinification include 20% of whole bunches. Post-fermentation maceration is determined in accordance with the evolution of the wine in its skins in each variety and goes from 20-40 days. The final blend begins after the wine has aged for six months in barrels and may be modified when the wines have nearly completed the process.

    • Potential aging:

      8 years.

    • Technicals details:

      • pH: 3.29
      • Total Acidity: 5.89 g/l (Expressed in Tartaric acid)
      • Alcohol: 14.3 %
      • Residual Sugar: 2.82 g/l

  • 2005
    • Winemaker's comments:

      This outstanding wine has a deep and intense ruby-red color. The bouquet is revealed in layer upon layer of complexity that appear throughout the tasting and vary with time in the glass. Red fruits and black fruits such as black currant and blueberry are present along with notes of tobacco, chocolate, and spice. Elegant and well balanced with good structure and enough depth to age well over the years to come.

    • Vinification:

      Each variety is picked separately according to its degree of ripeness and vinified independently. The fermentation process for all varieties begins with a 5- to 10-day cold maceration followed by fermentation with selected yeasts. Fermentation temperatures are allowed to reach 30ºC in the Cabernet Franc and Carmenere and held to 28ºC for Cabernet Sauvignon. The extraction process uses the rack and return method (dèlestage) during the first half to two-thirds of the fermentation and then switches to short and gentle pumpovers until fermentation is completed. In the Carmenere variety the vinification include 20% of whole bunches. Post-fermentation maceration is determined in accordance with the evolution of the wine in its skins in each variety and goes from 20-40 days. The final blend begins after the wine has aged for six months in barrels and may be modified when the wines have nearly completed the process.

    • Potential aging:

      8 years.

    • Technicals details:

      • pH: 3.29
      • Total Acidity: 5.89 g/l (Expressed in Tartaric acid)
      • Alcohol: 14.3 %
      • Residual Sugar: 2.82 g/l

Vineyard: Maipo

    • Location:

      40 km. to the south of Santiago in the piedmont of the Andes.

    • Surface:

      1,282 ha.

    • Varieties:

      Cabernet Sauvignon, Merlot, Chardonnay and Cabernet Franc.

    • Climate:

      Semi-arid Mediterranean climate. Cold winter with moderate rains, warm and dry summer. Thermal oscillation which can exceed 20 ºC (68 º F).

    • Average annual temperature:

      13,9 ºC (57 ºF).

    • Average annual rainfall:

      400 mm.

    • Soil:

      Alluvial soil/ Colluvial soil.

Annual awards:

  • 2010
    • Korea Wine Challenge - March 2010
      • Date: March 2010
      • Country: Korea
      • Vintage: 2005
      • Award: Gold Medal
  • 2009
    • Decanter World Awards - May 2009
      • Date: May 2009
      • Country: UK
      • Vintage: 2005
      • Award: Silver Medal
    • Korea Wine Challenge - March 2009
      • Date: March 2009
      • Country: Korea
      • Vintage: 2005
      • Award: Bronze Medal
    • International Wine Cellar - March 2009
      • Date: March 2009
      • Country: USA
      • Vintage: 2005
      • Award: 90 points
    • Wine Enthusiast - May 2009
      • Date: May 2009
      • Country: USA
      • Vintage: 2005
      • Award: 92 points
    • Wine and Spirits - February 2009
      • Date: February 2009
      • Country: USA
      • Vintage: 2005
      • Award: 92 points
  • 2008
    • e-Robert Parker.com - October 2008
      • Date: October 2008
      • Country: USA
      • Vintage: 2005
      • Award: 92 points
    • Wine Spectator - May 2008
      • Date: May 2008
      • Country: USA
      • Vintage: 2004
      • Award: 92 points
    • Wine Enthusiast - May 2008
      • Date: May 2008
      • Country: USA
      • Vintage: 2004
      • Award: 90 points
    • Steven Tanzer's International Wine Cellar - April 2008
      • Date: April 2008
      • Country: USA
      • Vintage: 2004
      • Award: 90 points