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Calina Cabernet Sauvignon Reserva

2012 A true expression of the Maule terroir. Dark red in color, it features ripe blackberries, cedar, spice, vanilla and cola in the nose. A lush mid palate is backed up by firm tannins and a long finish.
91
$18.00 / Bottle   $216.00 / Case
SALE $11.99 / Bottle   $143.88 / Case
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Nestled between the Pacific Ocean and the Andes Mountains, Chile is home to some of the best coastal growing conditions on earth. Their winegrowing industry has matured over the past decade and Chilean wines are admired by connoisseurs all over the world today. The good news for you is that the quality of Chilean wines has increased much faster than their prices!

The reputation for excellence and value hasn’t escaped some of the world’s best winemakers. Including Jess Jackson, the man behind the famous Kendall Jackson wines, who set about creating a world-class winery, Viña Calina, in Chile’s Maule Valley in 1993. No expense was spared in crafting these wines. The Reserva designation is earned by the special handling of the wines in the cellar – fermentation in French oak barrels in the case of the Chardonnay and aging in French oak barrels for the Merlot, techniques usually reserved for only the very best wines.

This Reserva Cabernet is a blend of 92% Cabernet Sauvignon, 5% Cabernet Franc, 2% Merlot, and 1% Petit Verdot. The majority of fruit for this Cabernet comes from the Cauquenes region, a slightly warmer pocket within the western rolling hillsides of Maule. The combination of constant sunshine, sandy/loam and stony red granite/quartz soils plus the proximity to the Pacific Ocean make this ideal terroir for Cabernet Sauvignon. Each morning, cool winds blow off of the Humboldt Current flowing up from the Antarctic. Each afternoon, warm, sunny days are chilled by cool breezes rolling off the face of the Andes. This mild climate and slow, even ripening allows Calina to produce wines with intense, lush flavors and distinctive elegance.

Harvest was done entirely by hand based upon taste, not numbers. After a three-day, cold soak to extract additional color and flavor, the juice was fermented and then transferred to a combination of French and American oak barrels for 10 months.