86% Cabernet Sauvignon / 14% Cabernet Franc

Our Red La Misión Reserve vines grow in San Luis de Pirque in light and permeable soils with great drainage owing to the presence of ancient tributaries of the Rio Clarillo. With managed yields of 2.25 kilos per plant and natural growing techniques, we achieve balanced fruit required for making our entry level bottles. The Cabernet Franc lends structure to the wine allowing the red fruits to shine through on the shoulders of a solid base.

Winemaking note

Specific cuartels of Cabernet Sauvignon grapes are harvested, crushed after a selection table cleaning and deposited in 24,ooo tanks for cold maceration for usually about ten days. Fermentation begins hot at 26 C and then temperatures are brought down with a cooling jacket as alcohol levels slowly rise and extraction therefore increases. The musts are pumped over twice a day allowing the juice to be in constant contact with the skins all through the fermentation and for a slow extraction of tannins and flavours to proceed. Once or twice during the fermentation process, the entire tanks are pumped out and back to be sure of breaking the sombrero or hat of skins on top. The Cabernet’s post-fermentation maceration lasts between ten and twelve days and depends strictly upon a tasting daily.

After malolactic fermentation the musts are aged in second through fifth use oak barrels of 225 litres for at least eight months toward encouraging a healthy complement of oak structure amidst heaps of honest fruit. The wine is aged in the bottle for at least six months more before release.

Tasting note

Behind its deep cherry color, the  Cabernet Sauvignon Reserve 2009 reveals intense aromas of red fruits (raspberries, black currants and blueberries), plum, dry leaf and toffee. It is round, well-balanced in the mouth, with soft and silky tannins and features subtle notes of oak and lots of black berry fruit. The Cabernet Franc adds a firm base note of structure and a subtle floral note on the nose. This wine will age well for 2-4 years.

Technical specifications

• Harvest date:    April, 2009
• Harvest Method:     manually in small cases of 12 kilos
• Production:    aprox 24,000 bottles
• Alcohol degree:    13,9 % Vol.
• Residual sugars:    2,9 g/l
• pH:     3,58
• Total acidity:    3,71 g/l