Santa Rita : Floresta Cabernet Sauvignon 2021

Characteristics and tasting advice for the 2021 Floresta Cabernet Sauvignon from Santa Rita

Tasting

Color
Intense and deep color of a dark ruby red, reflecting the concentration of the vintage.

Nose
The aromatic bouquet is dominated by notes of red fruits such as cherry and raspberry, complemented by more complex aromas of cedar, tobacco and graphite that bring elegance and depth.

Palate
On the palate, this cabernet sauvignon reveals itself to be intense with well-present reactive tannins. The structure is fresh and balanced, offering a long and concentrated finish that testifies to its excellent aging potential.

Food and wine pairings
This wine perfectly accompanies grilled red meats, stewed dishes and mature cheeses. Its freshness and structure also make it an ideal companion for spicy dishes from South American cuisine.

Service and aging
This vintage will express all its potential after a slight decanting. Serve between 16 and 18°C to fully appreciate its aromatic complexity. This wine can be kept until around 2032.

The complexity and structure of a Chilean wine signed Santa Rita

The property
Founded in 1880 by Don Domingo Concha, Viña Santa Rita is a pillar of Chilean viticulture, located in the Maipo Valley, often compared to the Bordeaux of Chile. With 3,800 hectares of vineyards spread throughout the Central Valley, this estate stands out for its commitment to sustainability, being the first to obtain the National Sustainability Code certification in 2011. Under the direction of Oscar Salas and Sebastien Labbe, Santa Rita continues to innovate with sustainable viticultural practices and a diversified production.

The vineyard
The Floresta Cabernet Sauvignon is a wine from the Maipo Valley made from the vineyards of Alto Jahuel in the Maipo Valley, located at 637 meters altitude at the foot of the Los Ratones mountain range. The vines benefit from a southwest exposure and are planted on colluvial origin soils, characterized by a high content of angular stones and a low concentration of clay. The warm climate, tempered by the cool breezes descending from the mountains in the afternoon, offers ideal conditions for the optimal development of cabernet sauvignon.

Vinification and aging
Manual harvest in mid-March. Partial destemming. Spontaneous fermentation with a prolonged maceration of 24 days followed by pressing in a vertical press. The press wine was incorporated into the free-run wine for added complexity. The aging continued for 14 months in second and third wine French barrels.

Blend
100 % cabernet sauvignon.