Perez Cruz Cabernet Sauvignon Reserva 2015
Perez Cruz is a family owned boutique winery located in the Alto Maipo. Their estate covers 250 hectares of vines planted in one of the most sought after areas for growing premium Cabernet Sauvignon. This red wine specialist also produces small parcels of Syrah, Cot (Malbec), Carmenère and Petit Verdot. They also produce an elegant cool-climate Sauvignon Blanc from Casablanca. From the first vintage in 2002, Andres Perez Cruz has seen the estate's speciality red wine amass an impressive array of awards and gold medals. Their eco-friendly winery was built by award winning architect Jose Cruz Ovalle, to fulfil the technical objective of fine wine production. Its wooden roof and natural light allow thermal isolation and free air flow circulation, making it one of the most unique wineries in the world.
2015 was a warm vintage for the area, with average temperatures of above 32°C from January to the end of March. The warm weather brought about good photosynthesis and phenolic maturity in the grapes, resulting in wines with concentrated fruit and soft tannins.
The Liguai Estate is located in the Maipo Andes subregion and is nestled against the mountain foothills at between 440 and 520 metres elevation. Trained on double Guyot systems the vines are drip irrigated and are grown in rocky soils of both alluvial and colluvial origin. The cooling influences of the mountain air, along with the Pacific Ocean breezes ensure a long ripening season, resulting in concentrated flavours in the berries combined with a balancing acidity. Harvested by hand, the grapes are picked when they have reached the perfect maturity.
Each block was fermented individually so it could reveal the unique characteristics of every corner of the vineyard. The grapes were carefully selected and macerated at cool temperatures in stainless steel tanks for 24 to 72 hours. During the first two thirds of fermentation the wine was pumped over and during the final third the cap was gently punched down, extracting the desired level of tannins, colour and flavours. The wine was macerated for a further 10 days, before being transferred to 60% American and 40% French oak barrels, where malolactic fermentation took place, followed by 12 months ageing.
Intense notes of ripe red fruits are enhanced by vanilla, black pepper and nuances of wild herbs. Creamy and concentrated on the palate, with a nice grip.
Roast beef or sausage casserole.
Cabernet Sauvignon 94%, Carmenère 4%, Cabernet Franc 2%