Super Premium Reds

Year:

2005

Tasting Notes:

Tasting Notes November 2007: This Cabernet Sauvignon has an intense, bright, red ruby color. In nose it has notes of nutmeg, menthol, plums and some of fat with a smoky end. In mouth it has medium acidity, soft tannins but large finish.

Varieties:

90% Cabernet Sauvignon, 7% Carmenere, and 3% Merlot. All the varieties are estate grown from Sandy Clay Loam.

Harvest:

Only hand-picked grapes, between April 15th and May 5th, 2005.

Bottling:

Ageing:

50% aged for 12 months in American oak barrels and 50% is kept in stainless steel tanks, which provides the perfect balance.

Harmony with food:

Before 2008, we recommend to serve it with all kinds of red meat. Until 2010 is better not to serve it with very spicy dishes.

How to drink:

Cellaring until 2010: Decant the wine and let it breath for one hour, serve at 17°C (62,6ºF) in a wide glass. After 2010: decant and serve at 18°C (64,4ºF) in an elegant glass

Age capacity:

2015, if the wine is stored between 15°C (59ºF) to 18°C (64,4ºF)

Alcohol:

13,5% v/v

Ph:

3,38

Total acidity:

4,65

Production:

51,000 bottles

Export package:

6 x 750cc

Distinctions of this line:

2007: Silver Medal, Concours Mondial Bruxelles, vintage 2004.