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Producer: Vina EcheverriaGrape Varieties: 100% Cabernet SauvignonOptimum Drinking: Within 7 yearsWine Style: Medium to full bodied redAlcohol by Volume: 13.5%Closure: ScrewcapCountry: Chile
Viña Echeverria is a family-run estate winery, owned and managed by the Echeverria family. Established in 1930, but with an agricultural heritage going back to the 1700s, Viña Echeverria is as much today, as always, driven by a shared passion for winemaking and an uncompromising search for excellence. Viña Echeverria combines nearly a century of viticulture and winemaking experience with a modern state-of-the-art winery, to produce a range of over 20 quality wines from nine different grape varieties. It has recently been awarded its Sustainable Winery status by Wines of Chile, as well as its ISO9000 certification.
The 2017 harvest was characterised by high temperatures throughout the ripening period from véraison onwards and late rainfall during spring. The temperatures were warm and favourable during flowering. The warm average temperatures allowed for a high accumulation of sugars in the berries which resulted in earlier harvest than usual, by one to two weeks. The red wines achieved soft tannins, good colour and a great aromatic expression.
The vineyards are located in Maipo Alto in the Central Valley. Alto Maipo reaches into the foothills and produces some of Chile’s leading Cabernet Sauvignons. Central Maipo is one of the country’s oldest and most diverse productive regions. Rising into the Andean foothills, the Alto Maipo section ranges from 400 to 800 metres above sea level and is highly influenced by the mountains. The afternoon sun warms the vineyards and the cool mountains breezes that slide down the hillsides at night create a broad oscillation between daytime and night-time temperatures, all of which makes for perfect conditions for bold yet elegant red wines, especially the regional star, Cabernet Sauvignon. The soils are alluvial in origin, mostly clay loam and the presence of stone at 80cm.
The grapes were 100% hand harvested into 18 kilogram boxes, carefully selected and then fermented to dryness in 12,000 to 15,000 litre open stainless steel tanks. Fermentation took place with selected yeasts and lasted for eight days at controlled temperatures of between 24to 28°C. Extended skin maceration lasted for additional 10 days, followed by 100% malolactic fermentation. The wine was matured in 225 litre French oak barrels for a period of 12 months.
Intense aromas of red cherries and black pepper are underpinned by a smoky, earthy background. On the palate it shows mellow, fresh tannins and lingering notes of eucalyptus, with a delicious and persistent finish.
A perfect match for steak, gourmet burgers, ribs, leg of lamb, slow- braised beef, rich creamy mushroom dishes and blue cheese.
Cabernet Sauvignon 95%, Carmenère 5%
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