Marques De Casa Concha Heritage 2020

A Bordeaux blend that aims to faithfully express the terroir from which the entire tradition and winemaking heritage of Concha y Toro emerged.

Cabernet Sauvignon and Cabernet Franc

$115.00

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Red Fruit, Black Fruit, Herbaceous, and Pepper / Spice, Woody, Sweet Spice, 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 and Cabernet Franc

Winemaking:

Destemmed, Crushed, Extended Skin Contact, and Malolactic Fermentation

Maturation: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Meat Casseroles, Tomato based stews, Aged cheeses

ASIAN FOOD PAIRING
Thai grilled meats, Nasi Padang, Braised pig trotter

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

Marqus de Casa Concha Heritage 2020

Grape Varietals & Region: 75 Cabernet Sauvignon, 25% Cabernet Franc, from El mariscal Vineyard, Puente Alto, Maipo Valley.

Taste Profile: A deep, dark red colour. Great aromatic intensity with upfront notes of juicy cherries, cassis, cedar, blackberries, black tar and fresh tobacco. The mouth is highly concentrated with a silky-smooth texture and firm tannins, which become apparent at the start of the long finish

WInemaking Process: Destemmed & crushed after selection, fermentation takes place in closed stainless steel tanks with daily pumpover for about 10 days. The wine is then kept on skins for another 10 days before being racked and undergoing spontaneous malolactic fermentation. Aged for 16 months in French oak barrels, of which 35% new.

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,