CABERNET MERLOT 2020
Mexico ́s ‘First Boutique winery’ estate grapes harvested entirely by hand. It features flavors of juicy cherries, blueberries and ripeblack plums. Floral tones of geranium and spicy notes of pink peppercorns. Lucious almond notes with mineral tones of quartz,typical of the terroir. Wild herbs like rosemary & eucalyptus sweetened by elegant vanilla, cocoa, and a hint of roasted hazelnuts.This is a spectacular, juicy, well balanced and polished wine, sure to please all wine connoisseurs.
60% Cabernet Sauvignon& 40% Merlot.
Maturation type & time
Aged in second use Frenchoak barriques for 12 months.
Aged soft cheese like baked brie andsemi-aged like gruyere pair excellently.Smoked Spanish sausage & spicy chorizoare some of the best flavors alongside thiswine. Its dense mid-palate is a perfecttoner to spicy flavors. Excellent option forsteaks, chops, roasted lamb on a spitfiregrill and Mexican birria (Spicy goat stew).
Up to 8 years of potential.
Guadalupe Valley (CS)& Ojos Negros Valley (Merlot).
It is a limpid and bright wine, denseruby-red with a purple hue and brightcherry colors.
It features notes of juicy dark cherries,earthy blueberries and ripe black plums.Floral tones of geranium followed bylovely notes of wild herbs like rosemary &eucalyptus. Savory 7 sweet spice tones ofpink peppercorn & vanilla. Cocoa,almonds and a quartzy mineralitycomplement the complexity together withhints of roasted hazelnuts. The aromaticprofile is complex and highly expressive.
This spectacular, well-balanced andpolished wine will please all wineaficionados. A full body, chewy wine withlucious refreshing acidity, elegant but firmtannins and a finish of delicate oak lacedwith spicy minerality.
Alcohol content: 13.7%
Harvest Date: September-October 2020
Harvest sugar: 23.5-25 Brix
Bottling date: December 2021
Residual sugar: 0.36 g/L
Total acidity: 6.15 g/L PH: 3.92
Extra enological techniques: Two daily pump-overs 2/3 of fermentation then only one. No fining.
Fermentation: In stainless steel tanks for 10- 15 days at 75 °F, then maceration for 1 week, racked off gross lees to add malolactic bacteria.
• 2020 - VINALIES INTERNATIONAL, UNIONFRANÇAIS DES OENOLOGUES, FRANCIA,2022.
• 2019 - VINALIES INTERNATIONAL, UNION FRANÇAISDES OENOLOGUES, FRANCIA, 2021.
• 2019 - CONCURSO MUNDIAL DE BRUSELAS ENMÉXICO, CHIHUAHUA, 2021.