Tamaya Cabernet Sauvignon Reserva, Limari Valley, Chile 2015

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The expressive nose gives a fresh fruit made of wild strawberries, red and black currants with herbal notes. Everything is surrounded by graphite and stony notes, soft spices coming from the barrels and touches of smoky brown tobacco. The mouth provides a good volume from the beginning, with a lot of roundness and a great balance between structure and texture.

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Cabernet Sauvignon 100%.
STYLE: Structured and balanced, fruity and elegant, with a touch of oak.
HARVEST: Manual. Grapes are carefully transported to the winery in small containers.

VINIFICATION:
The grapes were hand picked during the first week of May and carefully transported to the winery. They were destemmed, lightly crushed and
deposited into stainless steel tanks for fermentation. The must was inoculated with selected yeasts and allowed to ferment at 28–30°C
(82°–86°F) with regular pumpovers that ranged from 1.5 times the volume in the beginning to half volume at the end. Upon completion of
the alcoholic fermentation, the wine remained on its skins for another week to develop additional structure and character.
The wine was then separated from the skins, the skins pressed, and the press wine was reserved separately. The free-run wine was aged in oak
barrels for 10 months and then blended 50–50% with the remaining wine that had been held in stainless steel tanks.
The finished wine was cold stabilized, filtered, and bottled.

TASTING NOTE:
Deep and brilliant ruby with purple shades.
The expressive nose gives a fresh fruit made of wild strawberries, red and black currants with herbal notes. Everything is surrounded by
graphite and stony notes, soft spices coming from the barrels and touches of smoky brown tobacco.
The mouth provides a good volume from the beginning, with a lot of roundness and a great balance between structure and texture. Globally
fresh, the palate is armed by fine and tight tannins, very lively until a finish where the ripe wild fruits and sweet spices contrast with the more
austere graphite and mineral tones.

BARREL AGING:
10 months with an average of 25% of new oak, 25% second use, 25% third use and 25% fourth use. 85% is French with different toasts, forest
and coopers. 15% is American. We ideally chose woods dried during 36 months and most of the barrels are 400 Lts but there are also 300 and
225 lts.

WINEMAKER:
José

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