Perez Cruz Cot Limited Edition 2021
Widely known as Malbec, Cot is a synonym, originally from South West France
Big & Bold
£18.95
| Producer | Perez Cruz |
|---|---|
| Country | Chile |
| Region | Other |
| Wine Type | Red Wine |
| Body / Style | Big & Bold |
| Grape Blend | 95% Cot/Malbec, 5% Cabernet Franc |
| Bottle Size (ml) | 750 |
| % Abv | 14 |
| Vintage | 2021 |
| Special Features | Vegan |
| Extra Info | Cot aka Malbec |
| Food Pairing Guide | Stews, hearty vegetarian pasta dishes, roast red meat, duck, game, onion pie, and a range of cheeses and traditional food. |
Perez Cruz Cot Limited Edition is opulent, with a very perfumed nose of fresh cassis, raspberry, lemongrass and eucalyptus. The well-structured and creamy palate has an attractive, delicate freshness and red cherry flavours flowing through to a smooth, elegant 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.
In the Maipo Alto it produces very fresh and expressive wines. The Liguai Estate is located in the Maipo Andes subregion and is nestled against the mountain foothills at 450 metres elevation. Trained on Double Guyot systems the vines are drip irrigated and are grown in rocky soils of both alluvial and colluvial origin. The cooling influences of the mountain air, along with the Pacific Ocean breezes ensure a long ripening season, resulting in concentrated flavours in the berries combined with a balancing acidity. The grapes are picked when they have reached the perfect maturity.
The grapes were cold-macerated at a temperature of 7°C for 48 hours and then fermented for seven days in stainless steel tanks between 22 and 28°C. Skin contact vinification lasted for 15 days, with daily pump-overs extracting the desired level of tannins, colour and flavour. Once fermentation was complete, the wine was macerated for six days, then racked and settled for 48 hours before being transferred to 225-litre seasoned French oak barrels for 14 months maturation.
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