- Cabernet Sauvignon 91%
- Syrah 4%
- Carmenère 3%
- Petit Verdot 2%
Viña Perez Cruz Reserva, Cabernet Sauvignon 2017, Maipo Andes, Chile
A very smooth, juicy Chilean Cabernet Sauvignon with fresh vibrant notes of blackcurrants and intense notes of ripe red fruits that are enhanced by vanilla, black pepper and nuances of wild herbs and mint. Creamy and concentrated on the palate, with a nice grip delivering velvet texture.
Cabernet Sauvignon, Carmenère, Petit Verdot, Syrah / Shiraz
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 coolclimate Sauvignon Blanc from Casablanca. From the first vintage in 2002, 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 Liguai Estate is located in the Maipo Andes subregion and is nestled against the mountain foothills at between 440 and 520 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.
Harvested by hand, the grapes are picked when they have reached the perfect maturity.
Each block was fermented individually so it could reveal the unique characteristics of every corner of the vineyard.
Fermentation lasted for seven days in stainless steel tanks,
at temperatures of 23 to 27°C.
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 transferred to American and French oak barrels, for 12 months’