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Vina Tabali, Old Vine Carmenere, 2017 Cachapoal

$40.00Price
About the Wine:
Wine of intense and deep red color with violet nuances. On the nose it is very complex, elegant, with notes of cloves, spices, as well as black fruits and some chocolate. On the palate you show very good volume, soft tannins and a rich acidity that balances perfectly with the fruit and French oak. Long finish, with character, elegant and very persistent.
About the Producer:
Guillermo Luksic was the first to build a modern winery in the Limari valley and to this day is recognized as iconic. He purchased his land in Oavalle for sentimental and environmental reasons in 1990 and began planting three years later. His vineyard is the closest in the Limari Valley to the ocean and it forms into part of the UNESCO World Biosphere Reserve. His winery is the only winery with vineyards that expand from ocean to mountains in the Limari valley. He focuses on producing wines that highlight characteristics from each unique terroir and singular soil, ranging from limestone, to alluvial clay and volcanic.
Technical:
The Mediterranean climate and the northerly exposure of the vineyard, which receives more hours of sunshine in the summer, mean that the grapes’ physiological and phenolic ripening coincide perfectly at the time of harvesting. This vineyard was planted in 1950, therefore have low yields and very concentrated fruit, which result in superbly balanced, high-quality wines. 
The vineyard is planted on a slope of decomposed granite, which enables the roots to penetrate the soil and explore the whole soil profile over time. 
The grapes were hand-harvested into 20kg-boxes to ensure they were not damaged. They were harvested at the optimum moment of physiological and phenological ripeness, which occurred in the last week of April. Once at the cellar, the clusters were carefully selected and, following destemming, the individual grapes were selected once more. Next the grapes were put into small stainless-steel tanks, where they underwent a cold maceration for seven days to aid with color extraction. Then the fermentation took place, with temperature control being ensured throughout the whole process. After fermentation, the wine remained in contact with the skins for a further 15 days to make it more rounded in the mouth. It was then aged in French oak barrels for 18 months.