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Producer: Oveja NegraGrape Varieties: 70% Cabernet Franc & 30% CarmenereOptimum Drinking: Within 3 yearsWine Style: Fruity mid weight redAlcohol by Volume: 14%Closure: ScrewcapCountry: Chile
Oveja Negra's definition of Black Sheep is someone special and out of the ordinary who attracts attention and stands out from the crowd. Winemaker Roberto Silva seeks to combine sustainable viticultural practices with innovative winemaking, to produce fruit-driven wines of real personality. “Oveja Negra has always been a leading winery in the development of innovative blends and diverse wine ranges with character and a sense of origin”. These are individual wines for individual people.
The 2017 vintage saw temperate, dry conditions during the winter months, resulting in early bud break, which caused poor shoot induction and ultimately lower yields. The summer was very warm and sunny, which encouraged healthy flowering and fruit set. Although the yields were lower than usual, the grapes were of very high quality and resulted in wines with excellent ripeness, tremendous depth, concentration, and balance along with very good alcohol levels. This vintage will also be remembered for the forest fires that affected a large part of the country. Fortunately for Oveja Negra their agricultural and oenological teams acted quickly and wisely to mitigate possible damage in the vineyards and to ensure the maximum success for the harvest.
The grapes used to make this wine are sourced from the El Condor and La Esperenza blocks planted in 1998 and located in the San Rafael Estate in Maule. No foliage management is required here because rainfall is low during the ripening months and soil fertility is moderate, resulting in vines with a balanced vigour. The soil is loam to clay-loam in texture with moderate fertility.
The grapes were destemmed but not crushed in order to minimise berry breakage. They were then transferred to stainless steel tanks where they were cold macerated for four days at 10°C. Alcoholic fermentation lasted approximately 22 to 24 days at temperatures of between 27° and 29°C, during which the must was pumped-over three times per day. Following fermentation, 70% of the final blend was aged in seasoned French and American oak barrels for three months. The wine was cold stabilised and earth filtered before bottling.
Ripe red fruit aromas are complemented by herbal characters from the Cabernet Franc; and black fruits with a touch of spice are typical of the Carmenère. Beautifully balanced, the palate offers sweet young tannins that will ensure good evolution in the bottle.
Beef casserole, game or lightly spiced lamb curries.
Cabernet Franc 60%, Carmenère 40%
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