Tasting Notes: Violet-red in color. Red fruit notes are present on the nose, as are some ripe black fruits such as blackberry, blueberry and cassis, as well as tobacco and cedar notes. On the palate, the wine has a rich acidity and an excellent acid-tannin balance, along with a long, persistent finish. This wine will continue to evolve aging in the bottle.
Vinification: The grapes were harvested by hand in 10 kg crates, and were selected three times: in the vineyard, on the sorting table, and at the point of de-stemming. The harvest was always protected using dry ice to avoid oxidation. Alcoholic fermentation took place in 12,000 L oak vats, with 20% in stainless steel. The condition of the 2016 Cabernet Sauvignon allowed us to carry out a classic fermentation: 3-5 days maceration at 8ºC, followed by 10 days fermentation with commercial yeasts at temperatures of up to 30 ºC. Pump-overs were carried out 10 times per day for a short while. Once alcoholic fermentation was complete, the wine was macerated for 3-10 days and then it was racked and decanted before aging in barrels. Aging took place in 225L French oak barrels for 18 months. The toastedness and type of oak adapts to each Cabernet Sauvignon differently, according to its terroir. The barrels used were 50% new and 50% second-use. The Cabo de Hornos 2016 was bottled on March 8th, 2018
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