9 Barrels Produced
Cabernet Franc is not a traditional grape at Casablanca, but we decided to take our chances. Hand harvested on May 24th, with winter on the door. We made a double selection, and destemmed 100% of the bunches. We started with a cold maceration for 6 days and then fermented with wild yeasts in 1,000 liter bins. After the fermentation, a post fermentation maceration for 7 days. Transferred to French used oak barrels, the resting for 15 months gave us an elegant wine, with notes of red fruits, cassis, dried leaves and a delicious mineral touch. It is an amazing wine for food, and to maintain all these characteristics, we did not filter it, so you can find some sediment over time.
Angela´s Note This is my favorite wine for Mediterranean dishes, especially those with herbs like rosemary, sage and basil. Drinking it is like feeling a sea breeze blowing
Place Casablanca Valley is located in central Chile, along the 68 Route that connects Santiago, the country capital, and Valparaiso, a Unesco World Heritage Site. The vineyard is located in the eastern part of the Valley, known as Lo Ovalle. The vines are planted in a clay soil, in a gentle hill.
Climate Casablanca has a very mild Mediterranean climate. Growing season is essentially dry, but the Valley is famous by the fogs the Humboldt Current brings during most part of the year. This is the key influence factor that keeps temperature so low in the region and causes a really slow maturation period to the grapes.
2011 Season A quite intense winter and heavy frosts in the spring gave way to a summer of moderate temperatures in the 2011 season. These conditions led vines to reduce their yields naturally, and grapes to develop their plenitude within two weeks of delay in relation to regular harvests. It was also a very dry year (210mm), the second one in a row.
Winemaking The grapes come from a vineyard placed on a small hill. Manually harvested on May 24th, a freezing morning with temperatures by 2oC. A double selection in the cellar preceded a cold maceration with pumping over 2 times per day. We prefer small bins to ferment because we can take better care of each of them, generating different batches and obtaining complexity in the final wine. Yeasts are wild, and temperatures around 28oC. When the fermentation was over, the temperature went down and we performed an extended maceration with pumping over once or twice daily. Elevated to used French oak barrels, malolactic benefited from natural bacteria. Matured during 15 months. We did not use new barrels, and in order to preserve its best characteristics, neither did we filter.
- 93 Points Jamie Goode (UK – http://www.wineanorak.com/wineblog/chile/tunquen-impressive-boutique-winery-from-chile)
- 91 Points Descorchados Guide (Chile, Patricio Tapia) – Listed among the Best Cabernet Franc in Chile