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
“Founded in 1993, TerraNoble is currently a Carmenere specialist. This wine offers rich, flavorful muances of herb/spice, hints of smoke and dark, plum, mineral-tinged earthy fruit with balanced acidity. Fruit is sourced from the Andes foothills of the Colchagua Valley. The wine is aged in second use French oak barrels and untoasted larger oak containers for a total of 14 months.”
— The Gazette, May 2022
“CA1 comes from Los Lingues, a terroir that seems to get the best out of Carmenère, expressing things in the grape that you encounter in very few other places in Chile. This is fine, subtle and supple with stylish oak integration, detailed tannins and notes of mint, cut grass and red berry and black cherry fruit. A step up on the impressive 2016.” (Wine of the Year)
— Tim Atkin, MW, Mar 2020
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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% Carmenere
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
Total SO2
63
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Analytical Data
pH level:
3.76
Acidity:
3.39 g/L
Alcohol:
14.1 %
Dry extract:
32.8 g/L
Total SO2
63
Residual sugar:
3.2 g/L