[The Original Ungrafted] Colchagua Valley Cabernet Sauvignon

Honestly, winemakers Felipe Tosso and Sergio Hormazábal excel at making really low priced juice that translates into respectable and raw wine. 85% Cabernet Sauvignon and 15% Syrah. 70% of the wine sees 50/50 American and French oak for 10 months, and the 30% left ages in stainless tanks. Ungrafted root systems pick up sand and clay; ends up keeping the wine grounded. Aromas of red currants, black cherries, and red plums, accompanied by dried herbs, green peppercorn, and spearmint. Blend of American and French oak give off toasty mocha and coffee. Firm tannins and racy acidity keep the fruit from overpowering the palate. This is lean and raw in style. It doesn't blow your socks off, but it stays true and honest without any make-up or baby fat hiding it from reality. Nice effort.

Lots of big dark fruit but still really dry. Nice with red sauce pasta or for sipping.

Big earthy nose. Smoothy sweet fruit. Turns dry and tannic. Vanilla great acidity. Easy drinking. Berries

Full body wine. Not sweet.

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