Root:1 Cabernet Sauvignon

Cabernet Sauvignon bottle image

Wine Description

Marked by the massive earthquake early in the year, the 2010 vintage was a very memorable one. The weather was cooler than normal in Chile, a wet winter and a cool spring, delayed bud-break and veraison. The weather resulted in a longer growing season and in late maturation wines like Cabernet, a bright, fresh profile. The rains held off until the end of the vintage, the grapes were allowed to ripen to full maturity and harvested at the peak of flavor with good color, optimal tannins and balanced acidity.

Root:1 Food Pairing
Root:1 Lifestyle Shot
Root:1 Lineup
Root:1 Vineyard
Root:1 Winemaker Ángel Marchant
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Acclaim
Dark purple. Powerful aromas of dark berry preserves and licorice, with a smoky overtone. Lush and expansive, offering hefty black and blue fruit flavors. This seamless cabernet packs a lot of fruit for the money and finishes with good energy and cling.
— International Wine Cellar, May 2012
Smells roasted and leathery, with a distinct earthy, baked bean influenced set of aromas. Feels edgy but o.k., with generic boysenberry, chocolate and vanilla flavors. Shows buttery oak and carob on the finish.
— Wine Enthusiast, Feb 2012
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Vineyard & Production Info
Vineyard name
Colchagua Valley, Chile
Soil composition
Steep, rocky slopes made up of sand over clay: soils of volcanic origin
Training method
VSP Trellis system; bilateral coron training
Elevation:
500 feet feet
Vines/acre:
1080-1350
Exposure:
North-South
Harvest time:
April
First vintage of this wine:
2003
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Winemaking & Aging
Maceration length:
15-20
Varietal composition:
85% Cabernet Sauivgnon, 15% Syrah
Fermentation container:
Stainless steel tanks
Fermentation temperature:
73.4-82.4 °F
Malolactic fermentation:
Yes
Type of aging container:
50% American, 50% French oak
Size of aging container:
70% barrels of 225L and 30% stainless steel tanks of 30,000L
Type of oak:
American & French
Length of aging before bottling:
10 months in 50% American/50% French oak only 70% of the wine, 30% stainless steel
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Analytical Data
pH level:
3.58
Acidity:
5.5 g/L
Alcohol:
14 %
Residual sugar:
3.6 g/L