Cabernet Sauvignon - Pircas 2021
Intense and deep ruby color, with purple hues on the rim, bright and clean, with a medium-high viscosity. His tears fall slowly, revealing significant alcohol content.
This wine displays an intense aromatic expression, with a prominent note of cassis typical of the Cabernet Sauvignon variety, along with ripe black fruits, cherries, and spices like bay leaf, rosemary, and thyme. It is complemented by elegant hints of menthol, providing a fresh sensation. The barrel aging adds a subtle resinous oak aroma and a touch of vanilla, offering a captivating sensory experience.
Oenologist: German Lyon Larraín
WINE ATTRIBUTES
Cabernet Sauvignon Pircas 2021
ORIGIN:
Maipo Valley Andes
BARREL AGING:
16-18 months in first-class French oak barrels,
second and third use. Plus 10% in concrete eggs.
Total acidity: 4,43 g/l
PH: 3,53
DECANT:
It is suggested to decant 45 to 60 minutes before consumption.
VARIETY:
96% Cabernet Sauvignon - 2% Petit Verdot - 2% Cabernet Franc.
14% Vol.
Alcoholic Strength
16-18°C.
Service temperature
TASTING NOTES
Intense and deep ruby color, with purple hues, bright and clean. This wine displays an intense aromatic expression, with a prominent note of cassis typical of the variety, along with ripe black fruits, cherries, and spices such as bay leaf, rosemary, and thyme. Its passage through the barrel gives it a slight resinous aroma of oak and some vanilla. The attack on the palate reveals a solid structure with vibrant acidity, which is balanced by robust and persistent tannins, complemented by delicate notes of licorice and spices. The long and persistent finish with intense aromas and structure.
PAIRING
It is suggested to accompany it with slow-cooked meats and garnishes. Some specific options to consider are beef stews, roast lamb, pork or beef cheeks, beef ragu, and even prime rib.
As for garnishes, due to its body and tannins, it pairs well with robust options such as mashed potatoes, mushroom risotto, spinach gratin or even polenta with cheese.
Also with mature and strong cheeses, such as blue cheese, brie, aged gouda or cured manchego.