Thursday, February 11, 2010
One of our candidates in Texas was pouring Santa Rita 120 Cab, and I found it very good with interesting favor... but then, I have a cold this week...
Cabernet Sauvignon 2007
Winemaker's comments :
Our ruby red 120 Cabernet Sauvignon is dominated by aromas of red and forest fruits, with additional notes of leather, cloves, and vanilla on the palate. This is a wine that develops on the palate, juicy, with soft, ripe tannins and a very elegant finish.
Winemaker : Carlos Gatica
Variety: 100% Cabernet Sauvignon
Region : Central Valley
Climate & Soil : The central zone climate is mainly Mediterranean with a broad thermal oscillation between day and night, an average humidity between 55% and 60% and maximum summer temperatures over 30°C. In the lands nestled alongside the Andes Mountains, night temperatures are usually low due to the cold winds blowing down from the mountains. Along the Coastal range, the thermal variation is lower due to the maritime influence. A selection of vineyards of loamy soils and excellent drainage, located in the foothills of the Andes, is carefully combined with vineyards of heavier textured, loamy clay soils spread out along the Coastal range.
Vinification : The grapes were hand picked in April, destemmed, and gently crushed. Fermentation took place at 24º to 28ºC (75º–82ºF), depending on the lot and zone. 10% oak was used during fermentation to improve color fixation and stability in the wines. Once alcoholic fermentation was completed, 20% of the wine was aged in French oak for 8 months for added sweetness and increase complexity.
Suggested Food : Ideal to combine with red meats, pork, spicy sauces and cheese soufflés.
Technical Details :
acidity: 3.19 g/l (exp. sulfuric acid)
alcohol: 13,9 % vol
residual sugar: 2.6 g/l