(From 2006 Vintage) A ruby color of medium intensity. The nose is full of fruit with aromas of strawberries, blackcurrants, cherries and is pleasantly spicy. The finish is very typical of Chilean wine with hints of bay leaves and eucalyptus. It is fresh in the mouth, light, very fruity and balanced with good persistent tannins well blended into the wine. It is a tasty wine and very approachable.
(From 2011 Vintage) Cabernet Sauvignon 2011 has a beautiful ruby red robe, a fresh, fruity nose, and notes of strawberry and raspberry that blend smoothly with notes of black pepper, nutmeg, and bay leaf. The mouth is juicy, full-bodied and persistent. A wine that shows great personality. In the mid-nineteenth century, two of the leading Chilean wine producers brought vines from Bordeaux to improve the quality of the original vineyard of Vina Los Vascos. Chile’s natural geographic frontiers protected it from the Phyloxera epidemic of the late nineteenth century and resulted in an unbroken line of wine stock that now produces some of the finest wines in all of Chile. Very dry weather conditions again this year (409 mm). However, improved irrigation techniques resulting from technical sophistication ensured an efficient vineyard management that allowed vines to express themselves at their best. Yields were lower than usual, in line with 2010 due to a cold spring. This resulted in less berries per bunch and lower diameter of grapes, which in turn translated in an excellent concentration that boosted the quality of grapes. Although the harvest started a week later than in 2010, the entire process was conducted under optimal weather conditions, with healthy grapes and color intensity. The grapes were de-stemmed and crushed at the moment of reception. Fermentation took place in temperature-controlled stainless steel vats between 25-27°C, followed by a maceration period of between 10 to 15 days. Malolactic fermentation took place in stainless steel vats.