Marques de Casa Concha Etiqueta Negra 2018

Concha y Toro have some of the very best cabernet sauvignon vineyards in the Alto Maipo, such as the excellent Puente Alto, which provided the grapes for this special bottling of Marqués de Casa Concha

Cabernet Sauvignon, Petit Verdot, and Cabernet Franc

$70.00

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Red Fruit, Black Fruit, and Herbaceous, Smokey and Leather / Earthy

BODY: Full
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium +
ALCOHOL (%): High (More than 14%)

Origin: Central Valley Region (Maipo, Cachapoal Valley & More), Chile

Grape Varietals:
Cabernet Sauvignon, Petit Verdot, and Cabernet Franc

Winemaking:

Destemmed, Crushed, Extended Skin Contact, and Malolactic Fermentation

Maturation: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Red and game meats, grilled or cooked in stews with strong-flavored sauces and a touch of acidity (tomato or wine), or prepared with herbs such as rosemary, thyme and bay leaf; perfectly paired with most cheeses.

ASIAN FOOD PAIRING
Thai Pork Belly, Braised Pig Trotters, Babi Guling

Vina Concha Y Toro

Concha y Toro is the largest producer and exporter of wines from Latin America and one of the ten largest wine companies in the world. Their portfolio include luxury brands such as Amelia & more approachable brands like Marques de Casa Concha

Description

Marques de Casa Concha Etiqueta Negra 2018

Grape Varietals & Region: A blend of 94% Cabernet Sauvignon, 5% Petit Verdot & 1% Cabernet Franc from the El Mariscal Vineyard, D.O. Puente Alto, Alto Maipo Valley. Third alluvial terrace of Puente Alto, large content of round stones measuring around 50-70cm. Excellent drainage.

Taste Profile: Dark red. Oily body with notes of cherry, blackcurrant, cedar, blackberry and black tar, as well as a hint of graphite. It has a deep concentration of flavors framed by strong tannins. A soft, almost silky, texture masks the wine’s tannin structure, which really stands out at the beginning of the long finish.

Winemaking Process: The clusters are destemmed and then gravity-fed into the fermentation vats. The alcoholic fermentation takes place in closed stainless steel tanks and lasts 8 days. A traditional pump-over regime is used. Later the wine is kept in contact with its skins for around 10 days before being racked off. The wine undergoes a spontaneous malolactic fermentation. 16 months in French oak barrels. (60% new and 40% used).

Shouldered & Powerful Reds

Powerful modern reds with the ability to age. They tend to be very intense, with ripe fruit, firm tannins & drinkability either young or cellared.

They often have notes of forest floor, blackcurrant, mint & eucalyptus

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,