TerraNoble CA1 Andes

CA1 Andes bottle image

Wine Description

Grown in the warm Andes foothills of the Colchagua valley, CA1 is a Carmenere of great character and power. This is a rich wine, with intense aromas of ripe red fruit. The round tannins, together with the lush concentration of fruit on the palate reveals to us the best expression of Carmenere grown at the foot of the Andes Mountains.

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Acclaim
BEST VALLEY CHOICE COLCHAGUA ANDES: “The idea behind this line is to show how place can influence carménère, so grapes from two different vineyards in Colchagua, one near the Andes Mountains in Los Lingues and the other near the coast in Lolol, were vinified in a similar way. This CA1 is from Los Lingues, and this vintage, like all TerraNoble wines, shows a pronounced fruity side with refreshing red notes and light herbal touches that make it very fresh.”
— Patricio Tapia, Jun 2018
“A minty bombshell initially that eases into an attractive, intense mix of herbs, sage and spice with charred meat, kirsch, and a finish of mocha. An extrovert wine that will appeal to many.”
— Decanter, Mar 2019
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Vineyard & Production Info
Vineyard name
The Viña Santa Camila vineyard
Soil composition
Clay-Loam
Training method
VSP
Elevation:
1,254 feet
Yield/acre:
2.4 tons
Exposure:
Northern / Southern
Harvest time:
May
First vintage of this wine:
2008
Bottles produced of this wine:
4,800
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Winemaking & Aging
Maceration length:
5 days; 25-30
Varietal composition:
100% Carménère
Fermentation container:
Stainless steel tanks and wooden tanks
Length of alcoholic fermentation:
7-10 days
Fermentation temperature:
77 °F
Maceration technique:
Cold Soak Maceration; Racking, and Pumpovers
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French
Length of aging before bottling:
12 months
Age of Aging Container:
New
Length of bottle aging:
12-18 months
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Analytical Data
pH level:
3.48
Acidity:
5.9 g/L
Alcohol:
14 %
Residual sugar:
3.1 g/L
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Wine Production

The grapes were harvested by hand at the beginning of May and then taken to the winery where they were destemmed, submitted to a manual berry-selection and placed in opened wood tanks for a cold maceration of 5 to 6 days. The alcoholic
fermentation took place between 25ºC and 26ºC during 8 to 12 days using soft extraction. Once completed, the wine underwent a post-fermentative maceration of one or two weeks, depending on the batch and on daily tastings. It was then placed directly in French oak barrels for its 14 months of aging and completing the malolactic fermentation.
 

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POS MATERIALS
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