2022 Casa Silva Reserva Terroir de Familia Carménère

Intense and deep purple red colour. Aromas of ripe black cherries, blackberries, blueberries, fresh figs, bitter chocolate, cardamom and fresh lavender. On the palate it has medium-high acidity, soft tannins, ripe black fruit, spicy touches and a well-balanced and persistent finish.

The Colchagua valley is located in the O´Higgins region, in the centre of Chile. This region is a pioneer in the promotion of wines of origin (appellation) and was the first to create its own tourist wine route. Situated in the cradle of our traditions, the Colchagua valley is known for producing premium wines and has been the valley that received the most accolades in international wine competitions in the last few years. In general terms, the Colchagua valley consists of a sector of hills at the feet of the Andes with influence from this mountain range, a central or flat zone, as well as a coastal zone with a predominant influence from the Pacific Ocean.

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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

Manual grape cluster selection prior to destemming. Cold maceration of grapes for 6 days at 7°C. Alcoholic fermentation takes place in stainless steel tanks for 10 days, at a temperature of 26 °C. Post-ferment maceration on the grape skins for 7 days prior to draining, pressing and malolactic fermentation. 70% in 2nd and 3rd fill oak barrels. 30% aged in stainless steel tanks. 6 to 8 months. Minimum 4 months in bottle prior to market release.

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Recommendation

Serve with mustard pork loin. Serve between 15 and 16°C. Drink now or cellar for up to 5 years.