This is a Cabernet Sauvignon of vivid ruby-red colour. Very intense and fresh on the nose, it shows aromas of berries such as raspberries and blueberries along with floral notes and touches of tobacco leaf that make it very complex. On the palate, its structure is rich and well balanced, with fresh-fruit flavours and a vibrant acidity that stands out. This is a wine ready to drink and enjoy.
Appellation: Colchagua Valley
Block: Grapes sourced from different blocks from our estate
Caliterra was established in 1996 as a partnership between the Robert G. Mondavi family and Viña Errázuriz, who sought to realize their shared dream of producing high quality wines that reflect the whole potential of Chilean nature, terroir and fruit.
The Colchagua Valley is home to our Caliterra Estate, located 200 km (125 miles) south of Santiago and 60 km (37 miles) from the coast and 150 meters above sea level (500 feet a.s.l.).
Caliterra Estate has approximately 1,085 ha (2,681 acres) with approximately 75% of untouched land and Mediterranean climate, where cool nights and gentle breezes temper the sun’s energy creating perfectly ripe, intense, concentrated and balanced wines.
Today, Caliterra is a fusion of the Spanish words “calidad”, quality, and “tierra”, land. But also of a passionate commitment with our environment, a sustainable viticulture philosophy, our Chilean roots and the Colchagua traditions. Our wines celebrate our land, our people, our pure nature and our legacy to the future generations.
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86 Points. Best Buy
Wiry plum and green-tobacco aromas transition to red-fruit scents as this breathes. A fresh, forward palate is medium in body, while a mix of spice, green herb, olive, plum and berry notes comprise the flavor package. A tight, juicy palate maintains the wine’s core flavors. MS 6/1/2016
@kaolis No notes from Raynolds, just the score.
Caliterra 2014 Cabernet Sauvignon Reserva
Colchagua Valley, Rapel Valley
Red wine from Chile
Josh Raynolds. Tasting date: December 2016
BLOCK: Grapes from different blocks of the estate
SOIL: Deep granitic soil with layers of clay, very deep sandy-clay colluvial soil, moderately deep clay colluvial soil with embedded stone
VINES: 18 years
TOTAL ACIDITY: 5,7 g/L Tartaric Acid
RESIDUAL SUGAR: 1,9 g/L
VARIETIES: Cabernet Sauvignon 95% Petit Verdot 4%
Cabernet Franc 1%
FERMANTATION: 100% in stainless steel tanks
YEAST TYPE: Selected dry yeasts
FERMENTATION TEMP: 26º - 28°C
MACERATION TIME: 10 - 15 days
BARREL AGEING: 30% aged for 6 months in barrels of second or third use
BOTTLING DATE: January 2015
AGEING POTENTIAL: Best consumed from middle 2015 through late 2016
Yeah I’m very on the fence. Seems like this was designed to drink very quickly and is just being offloaded as old stock. I don’t know enough about pH and acidity to say if those numbers indicate it will hold up or fall flat.
I will say that I’ve been very pleased with some of the “old” stock that WD has found, so I won’t rule this out right away.
Can’t speak to this specific vintage or how it has held up. Been awhile but the wine shop I dabbled in, we blew through quite a bit of this stuff. The cab, carmenere and merlot were all solid at the price point.
As you can see in the photo, translucent for a cab and little legs. The color in the picture is quite burgundy, but with more volume the wine looks a shade more purple/oxblood.
At first open I got a lot of earth, tobacco, pepper, and black currant. Slight raspberry, a bit of acid and some astringency. Very little fruit until it opened up and after a run through an aerator I started to get brightness, plumb, and a little bit of sour cherry flavor. I would still not call this a fruity wine. Additional time didn’t change it too much.
My pregnant wife put a frozen meat lasagna in the oven at like 4pm, so I didn’t have much chance to consider pairing. Or so I thought. One of the perks of having a pregnant wife is that when you are finished with a meal that she cooked you, you can offer to prepare a whole 2nd meal without offending her and she is all for it. Dinner #2 was skirt steak with grilled green peppers and Spanish rice.
The wine was not great for lasagna. Too much plumb came forward. The skirt steak on the other hand was perfect for it. It was a pretty fatty cut, so the astringent tannin was welcomed. The smokey green peppers and the pinches of cumin, annatto, paprika, and black pepper used on the steak brought out some vegetal notes and worked well with the pepper and tobacco in the wine.
Complexity is pretty good for the price. Flavors are pretty typical to me of a Chilean cab, which I prefer to some of the fruity cabs from Cali. This one is on the bright side. Almost like a Cab/Carmenere blend. I’m no expert on aging, but my gut says this is drink now. Might grab a 6er.
@char2na “ One of the perks of having a pregnant wife is that when you are finished with a meal that she cooked you, you can offer to prepare a whole 2nd meal without offending her and she is all for it.” . Bless women for what they go through. Very grateful for my wife. No way I could have handled pregnancy/birth!