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.
Specs
Vintage: 2014
Appellation: Colchagua Valley
Vineyard: Caliterra
Block: Grapes sourced from different blocks from our estate
Caliterra was established in 1996 as a partnership between the Robert G. Mondavi family and ViƱa ErrƔzuriz, 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 sunās energy creating perfectly ripe, intense, concentrated and balanced wines.
Today, Caliterra is a fusion of the Spanish words ācalidadā, quality, and ātierraā, 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.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2014 Caliterra Chilean Reserva Cabernet Sauvignon - $15 = 12.50%
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 wineās core flavors. MS 6/1/2016
@kaolis No notes from Raynolds, just the score.
Vinous
86 pts
Caliterra 2014 Cabernet Sauvignon Reserva
Colchagua Valley, Rapel Valley
Red wine from Chile
Also recommended.
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
PH: 3,55
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: 26Āŗ - 28Ā°C
MACERATION TIME: 10 - 15 days
MLF: 100%
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
Iām used to coming here on a Friday and seeing stuff too spendy to consider. This seems like a deal, which has me worried . Looking forward to hearing from the rats on this one.
@veevandyke Labrat here. I said that I think it is drink now. My gut says itās probably at the end of or passing the window. Wish I could compare to their younger stuff. @winecaseaholic
Sounds like a wine left over from one of those monthly clubs thatās all bottled and sold with a year or twoā¦
But as Iāve bought a membership once and then cancelled after a bit, the wine tasted much better after I found it in basement after two - three years later, it had become much betterā¦soā¦who knowsā¦
Yeah Iām very on the fence. Seems like this was designed to drink very quickly and is just being offloaded as old stock. I donāt know enough about pH and acidity to say if those numbers indicate it will hold up or fall flat.
I will say that Iāve been very pleased with some of the āoldā stock that WD has found, so I wonāt rule this out right away.
Iāll give it a go. I remember La CeƱa from the same region a couple of years back. It was life changing. So Iāll try this and see what it gives back.
Canāt 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 didnāt change it too much.
My pregnant wife put a frozen meat lasagna in the oven at like 4pm, so I didnāt 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. Iām no expert on aging, but my gut says this is drink now. Might grab a 6er.
@char2na ā 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.ā . Bless women for what they go through. Very grateful for my wife. No way I could have handled pregnancy/birth!
Enjoyed this over the holidaysā¦ it was wonderful and so much more complex than I remember for the first few bottles. Ironically we had it with meatballs, but oh my!
2014 Caliterra Reserva Cabernet Sauvignon, Colchagua, Chile
Tasting Notes
Specs
Whatās Included
6-bottles:
Case:
Price Comparison
Not for sale online, $240/case MSRP
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Friday, Jun 4 - Tuesday, Jun 8
Caliterra Chilean Reserva Cabernet Sauvignon
6 bottles for $59.99 $10/bottle + $1.33/bottle shipping
Case of 12 for $104.99 $8.75/bottle + $1/bottle shipping
2014 Caliterra Chilean Reserva Cabernet Sauvignon
/giphy webbed-grandiose-tactician
Excited by the tobacco. Been looking for a Cabernet to enjoy. Cheers!
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2014 Caliterra Chilean Reserva Cabernet Sauvignon - $15 = 12.50%
Couple of thingsā¦not a $20 wine but butā¦and the link above for the winery takes you to a housing development in Texas
http://www.caliterra.cl/
@kaolis, I guess we need a housing first to store these!
@abhiabhi amen!
also the obligatory WE review:
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 wineās core flavors. MS 6/1/2016
https://www.winemag.com/buying-guide/caliterra-2018-reserva-cabernet-sauvignon-colchagua-valley/
might be an 86 point vinous review floating aroundā¦
fwiw
@kaolis No notes from Raynolds, just the score.
Vinous
86 pts
Caliterra 2014 Cabernet Sauvignon Reserva
Colchagua Valley, Rapel Valley
Red wine from Chile
Also recommended.
Josh Raynolds. Tasting date: December 2016
A few additional specs from the wineryā¦
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
PH: 3,55
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: 26Āŗ - 28Ā°C
MACERATION TIME: 10 - 15 days
MLF: 100%
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
Iām used to coming here on a Friday and seeing stuff too spendy to consider. This seems like a deal, which has me worried
. Looking forward to hearing from the rats on this one.
@ACraigL Just posted. Iāll be checking back throughout the day if you have any questions.
āAGEING POTENTIAL: Best consumed from middle 2015 through late 2016ā
Looks interesting, but this note is a little concerning.
@veevandyke Labrat here. I said that I think it is drink now. My gut says itās probably at the end of or passing the window. Wish I could compare to their younger stuff. @winecaseaholic
Veevandyke, Very concerningā¦
Sounds like a wine left over from one of those monthly clubs thatās all bottled and sold with a year or twoā¦
But as Iāve bought a membership once and then cancelled after a bit, the wine tasted much better after I found it in basement after two - three years later, it had become much betterā¦soā¦who knowsā¦
Yeah Iām very on the fence. Seems like this was designed to drink very quickly and is just being offloaded as old stock. I donāt know enough about pH and acidity to say if those numbers indicate it will hold up or fall flat.
I will say that Iāve been very pleased with some of the āoldā stock that WD has found, so I wonāt rule this out right away.
Iāll give it a go. I remember La CeƱa from the same region a couple of years back. It was life changing. So Iāll try this and see what it gives back.
Canāt 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.
Years ago this was a go-to affordable drinker for us. Definitely a nice price point but I too worry about the age.
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 didnāt change it too much.
My pregnant wife put a frozen meat lasagna in the oven at like 4pm, so I didnāt 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. Iām no expert on aging, but my gut says this is drink now. Might grab a 6er.
@char2na thank you!
So what your really saying here is thatās sheās got more than lasagna in the oven, snark.
@char2na ā 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.ā
. Bless women for what they go through. Very grateful for my wife. No way I could have handled pregnancy/birth!
Nice report!
/giphy balmy-cut-quartz
@kitkat34 after all was said and done it was @char2na that pushed me over. Oh, and that labelā¦I really like the label.
Last Mate to Case!
Enjoyed this over the holidaysā¦ it was wonderful and so much more complex than I remember for the first few bottles. Ironically we had it with meatballs, but oh my!