Santa Rita Floresta Apalta Estate Cabernet Sauvignon
9 Ratings
Detail
9 Ratings
Santa Rita Floresta Apalta Estate Cabernet Sauvignon

Wine Details

Vineyard

Santa Rita

Style

Red

Winemaker's Notes

(From 1999 Vintage) Winemaker's comments : Our Floresta Apalta Cabernet Sauvignon is a superb and lustrous, deep ruby red. Its exquisite aroma of ripe red fruit mingles with cassis, fresh mint, juicy blackberries and cherry undertones with delicate vanilla and clove notes. On the palate, it is rich and concentrated with pleasant, ripe tannins and a magnificent, complex body concluding in an opulent, lingering finish. Winemaker : Andrés Ilabaca Variety: 100% Cabernet Sauvignon Region : 85% Apalta , 15% Maipo Valley read more...Winemaker's comments : Our Floresta Apalta Cabernet Sauvignon is a superb and lustrous, deep ruby red. Its exquisite aroma of ripe red fruit mingles with cassis, fresh mint, juicy blackberries and cherry undertones with delicate vanilla and clove notes. On the palate, it is rich and concentrated with pleasant, ripe tannins and a magnificent, complex body concluding in an opulent, lingering finish. Winemaker : Andrés Ilabaca Variety: 100% Cabernet Sauvignon Region : 85% Apalta , 15% Maipo Valley Climate & Soil : The climate is semi-arid Mediterranean with abundant precipitations during the winter season. This year, due to the “El Niño” current phenomenon, the amount of rainfall increased significantly. However, the growth season from September to March, was extremely dry. The thermal accumulation during the growth period is determined by the rainfall and topography. Located at the foot of the Andes Mountains, cold winds flowing down from mountains cause a broad thermal oscillation of up to 20ºC between day and night in the vineyards. The soil is alluvial loam with an 80 cm profile. It has a medium texture and sandy subsoil that allows good root depth. Vinification : This wine is produced from vineyards that are over 80 years old. The grape bunches were destemmed and partially crushed in order to fermented with selected yeasts at temperatures between 28° and 25°C. The extraction handling was done manually and its level was decided in accordance with the vinification course. A post-fermenting maceration was carried out and its draining was defined by taste. This wine was aged for 18 months in new French barrels. Suggested Food : Wild game and fowl, ripe cheeses, chocolate. Technical Details : pH: 3.5 acidity: 4.98 g/l(tartaric acid) alcohol: 14.5 % vol residual sugar: 2.0 g/l (hide)

Expert Reviews
Read all 2 expert reviews
  • Wine & Spirits
    Rating: 90/100 - As reviewed by Wine & Spirits Magazine on 02/08
  • Wine Advocate