Perez Cruz Carmenère Limited Edition 2021
An Carmenere blend with minted notes of blackberry and blackcurrant and a hint of mocha, exotic and delicious.
Big & Bold
£20.75
| Producer | Perez Cruz |
|---|---|
| Country | Chile |
| Region | Other |
| Wine Type | Red Wine |
| Body / Style | Big & Bold |
| Grape Blend | 91% Carmenère, 9% Cabernet Sauvignon |
| Bottle Size (ml) | 750 |
| % Abv | 14 |
| Vintage | 2021 |
| Special Features | Vegan |
| Extra Info | Carmenere blend with supple tannins |
| Food Pairing Guide | Stews, hard cheeses, hearty vegetarian pasta dishes |
Perez Cruz Carmenère Limited Edition is an opulent wine with vibrant notes of ripe black fruits layered with hints of nut, spice, mocha and fine herbal notes that are characteristic of Maipo Alto. Elegant and complex on the palate with supple tannins and a savoury finish.
Perez Cruz is a family owned boutique winery located in the Alto Maipo. Their estate covers 250 hectares of vines planted in one of the most sought after areas for growing premium Cabernet Sauvignon. This red wine specialist also produces small parcels of Syrah, Cot (Malbec), Carmenère and Petit Verdot. They also produce an elegant cool- climate Sauvignon Blanc from Casablanca. From the first vintage, Andres Perez Cruz has seen the estate's speciality red wine amass an impressive array of awards and gold medals. Their eco-friendly winery was built by award winning architect Jose Cruz Ovalle, to fulfil the technical objective of fine wine production. Its wooden roof and natural light allow thermal isolation and free air flow circulation, making it one of the most unique wineries in the world.
The grapes are sourced from low yielding vines from the Liguai Estate. Located in the Maipo Valley’s 'Maipo-Andes' subregion, the vineyard is situated in the mountain foothills between 440 and 520 metres' elevation. The double Guyot trained vines are drip irrigated and grown in alluvial soils with low fertility. The harvest takes place manually, once the grapes have reached optimum maturity levels.
The grapes were hand-picked and then carefully selected before being crushed into stainless steel tanks. Fermentation lasted between seven days, at temperatures of 23 to 27°C with skin contact lasting for 15 days. The daily pump-overs were determined by tastings, and were reduced in volume towards the end of fermentation, extracting the desired level of tannins, colour and flavours throughout. The wine was macerated for a further six days, before being racked into French oak barrels where it matured for 14 months.
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