2020 Casa Silva S38 Single Block Cabernet Sauvignon

Ruby red with violet tints. On the nose hints of plums blackberries, blackberries, ripe blackcurrants, vanilla, leather, eucalyptus, and tobacco. In the mouth, it is of medium-high acidity, good structure, and character, with ripe and abundant tannins, and has an elegant and
long finish.

Situated on the northeast border of the Colchagua Valley, at the feet of the Andes mountain range, Los Lingues has its own micro-climate, transforming it to a small sub-valley. The Carménère and Cabernet Sauvignon showcase exceptional high quality and unique
characteristics. The Carménère from Los Lingues has become a reference of quality, obtaining multiple high wine scores and recognition on numerous occasions both nationally and internationally. A small quantity of high quality Petit Verdot can also be found on this property, as well as other varieties from experimental vineyard plantings.

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Viticulture

The soil is of alluvial-colluvial origin and made up of ancient terraces with low organic material content and medium-low vigour. The soil profile varies in texture with fine sand, clay and angled granite rocks to be found, with excellent water drainage. The property, being situated at the feet of the Andes mountain range, counts with a unique and varied topography, making it a fascinating place to study micro-terroir. Mild Mediterranean climate. The influence of the Andes Mountains can be felt during the cool nights, with day-night temperature fluctuations reaching up to 20°C difference, ideal for concentrating fruit characters in the grapes. The gap between the two mountain ranges creates a breeze, maintaining a uniform temperature between the grape bunches and providing excellent sanitary
growing conditions. The average rainfall in this area is also lower than in the rest of the valley. Wines from here are of exceptional quality, full bodied and dark in colour, with a natural sweet sensation and soft tannins on the palate.

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Vinification

Grapes are received in harvest boxes and chilled to 2°C in a cold room before being processed. Manual grape cluster and berry selection prior to and post destemming, after which small tanks and ferment barrels are filled by gravity. After cold maceration of the grapes for 10 days, the alcoholic fermentation is carefully conducted at 26-28 °C. During the grape skin maceration post ferment, the wine is tasted daily to determine the exact moment to drain and press. Malolactic fermentation in barrels. 80% French oak barrels for 12 months, 20% in stainless steel tanks for 12 months, 6 months in bottle prior to market release.

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Recommendation

Serve with grilled vein loin with mille-feuille of potato. Serve between 16 and 18 °C. Drink now or cellar for up to 15 years