|Varietal Composition||65% Cabernet Sauvignon, 20% Syrah, 10% Petit Verdot, 5% Carmenère|
|Origin||Cachapoal Valley Estate Bottled|
ALUVIÓN ENSAMBLE GRAN RESRVA
Viña Lagar de Codegua
|Composición Varietal||65% Cabernet Sauvignon, 20% Syrah, 10% Petit Verdot, 5% Carmenère|
|Origen||Cachapoal Valley Estate Bottled|
|Azúcar Residual||2,5 g/l|
Lagar de Codegua’s winery and vineyards are located at the foot of the Andes Mountains in Alto Cachapoal, at 600 meters a.s.l. The Cachapoal Valley has a Mediterranean climate, with a warm, dry growing season from September through May. Rain occurs principally in winter, between May and August, with annual totals of approximately 450 mm (17.7 in). One of the principal characteristics of the climate close to the Andes Mountains is the large difference in temperature between day and night, which can be more than 20ºC (36ºF). This temperature oscillation increases the color and flavors of the grapes, and therefore the wine, while maintaining the freshness.
The rocky alluvial soils are loamy in texture, and originated as the result of a landslide some 12,000 years ago during the last glacial period, with a landslide beginning in the mountains and ending in the valley, forming a table of deep soils with good drainage, allowing us to control the plant’s vigor and yield naturally.
The vineyard is planted principally with Cabernet Sauvignon (36 hectares) and Syrah (5 hectares), but there are a few experimental blocks planted with Malbec, Carmenère, Petit Verdot, Tannat, Grenache, and Mourvèdre with excellent results. The yield is 8.5 tons per hectare. The 2014 harvest was a normal, dry year, with warm days and cool nights.
The grapes are harvested by hand and transported to the winery in 20 kg bins. The fruit is then selected by hand in the harvest patio, before destemmed. Using gravity, the grapes are moved to stainless steel tanks. Each grape variety is separately kept in the tanks at 8-10ºC (54ºF) for 4 days until alcoholic fermentation begins spontaneously. The temperature is kept at 24–26ºC (75–79ºF) during fermentation to keep freshness and to get a slowly extraction. Pump overs are done once a day and at the pick of the fermentation, punch down is done too. Maceration continues for 15–21 days. Once the alcoholic fermentation is complete the wine is racked into 225-liter French oak barrels, using 10% new barrels, where Malolactic Fermentation take place. After 12 months each variety is tasted in order to assemble the final blend. Once the final blend is complete, the wine returns to the barrels to age for 6–8 months. The wine stabilizes naturally, and is unfiltered at the time of bottling. The bottled wine is kept an additional 1 year and a half in bottle, before being released to the market. Aluvión Blend should continue aging and developing in the bottle for at least 10+ years if it is kept under optimal conditions of temperature and humidity.
The base of this blend is Cabernet Sauvignon, lending structure to the wine, with fresh red fruit and rounded tannins on the palate. The Syrah, gives to the wine spicy and floral notes. The Petit Verdot stands out on the palate with its pronounced acidity and tannins. And finally the Carmenère adds more complex notes thanks to its spiced character.
With well-balanced structure and silky tannins, Aluvión Blend can accompany lean meats like beef loin with sautéed vegetables or venison steak with smooth sauces. And don’t forget dishes like rabbit with quinoa or a champagne sauce, or nice pasta with red sauce, pesto, or a simple dressing of olive oil and cheese. If you plan to enjoy a selection of cheeses, make sure to include Camembert, cheddar, and provolone.