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Producer: Perez CruzGrape Varieties: Cabernet Sauvignon 95%, Syrah 3%, Carmenére 2%Optimum Drinking: Within 5 yearsWine Style: Concentrated rounded redAlcohol by Volume: 13%Closure: CorkCountry: Chile
Notes of ripe redcurrant and blackberries are highlighted with a classic touch of tarragon and laurel and accented with black pepper, vanilla and figs. Creamy and concentrated on the palate, with rounded, polished tannins and a fresh, natural acidity. The wine expresses both the terroir and is one of distinct personality.
Perez Cruz is a family owned boutique winery located in the Alto Maipo. Their estate covers 250 hectres 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), Carmenere and Petit Verdot. From the first vintage in 2002, President Andres Perez Cruz has seen the estate's speciality red wines 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.
The Liguai Estate, the exclusive source of Perez Cruz wines and home to the winery, is located in the Maipo Valley's "Maipo Andes" subregion, nestled in the mountain foothills between 1,450 and 1,700 feet elevation. Here the vines receive a cooling influence from both the mountain air and the Pacific Ocean breeze, with its occasional fog.
The rocky soils are of both Alluvial and Colluvial origin.
The fruit is hand harvested during the second and third weeks of April, having achieved perfect ripeness of tannins and flavours. The clusters and berries are carefully selected. Each block is harvested and fermented individually and reveals the unique characteristics of every corner of the vineyard and the distinctive soil compositions.
The grapes were lightly crushed and chilled to start a four day pre-fermentation soak. Careful pumpovers during alcoholic fermentation produce a texture that is both soft and concentrated. Total maceration time was 24 days, after which the wine was aged in American (60%) and French (40%) oak barrels.
Cabernet Sauvignon 95%, Syrah 3%, Carmenére 2%
Accompanies rich hearty dishes, roast veal loin, beef stroganoff, ratatouille
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