This Cabernet sauvignon was grown on hot afternoons, with cool evenings extending through the morning hours in hillside planting on sandy loam soils with good drainage. Harvest was performed only in the morning hours to keep the fruit cool and by hand-picked into half-ton bins. Cluster selection on the vine, with leaf removal prior to vintage. Winemaking by gently crushed and de-stemmed. Pre-fermentation maceration for three days at 59ºF (15ºC). Primary fermentation in stainless steel fermenters at 77-82ºF (25-28ºC). Total maceration time took two weeks. Press fractions based on constant tasting, with no “press wine” included in the blend
Botalcura La Porfía Cabernet Sauvignon
$23.990
Botalcura, La Porfía, Cabernet Sauvignon, 750 ml
Variety: Cabernet Sauvignon
Viña Botalcura, Maule Valley
Composition: 86% Cabernet Sauvignon
Vintage: 2012
Oenologist: Philippe Debrus
Pairing: This reserve-style wine will enhance oven-roasted meats with spicy sauces, or creamy cow´s milk and sheep´s milk cheeses. Drink now to appreciate the forward fruit aromas, or lay down for up to six years for the resolution of its fine, ripe, elegant tannins. Serve at 16-18°C (60-68°F).
Tasting notes:
Colour: Medium-deep ruby red, with cherry highlights.
Aromas: Seductive, with red fruits-specially raspberry- and spicy hints of nutmeg, cumin, and lemon verbena, as well as toast and vanilla from the barrel aging.
Palate: Food-friendly, with a focused entry and good intensity on the mid-palate. Ripe, understated tannins and good acidity contribute perfect balance and medium viscosity. A slight bitterness on the finish bolsters the lingering fruit.
