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Root:1 Cabernet Sauvignon

2014 A dense and immensely concentrated bouquet of blackcurrant jam, creme de cassis and vanilla with warm undertones of tobacco and mocha. Full-bodied and supple in the mouth with rich ripe berry fruit. Smooth oak provides a velvety texture and a soft finish dominated by dark chocolate flavors.
91
$20.00 / Bottle   $240.00 / Case
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Additional Information

The original ungrafted wine from paradise. Paraiso is the Chilean version of paradise, one of the exceptionally rare places left on earth where original European rootstock can grow unaffected by phylloxera.

Ungrafted vine stock. These roots are the real thing!

For those of you who have more important things to do than researching the history of viticulture, phylloxera is a root louse (from America) that devastated the vineyards of Europe in the late 19th century. The only solution is to graft the European vines onto resistant rootstock.

Chile's vineyards located for the most part in a slim 600 mile long central valley protected by the Atacama desert on the north, the frozen Antarctic to the south, the Andes to the east and the Cordilliera de la Costa on the west, remain untouched by phylloxera to this day.

Grapes grown on roots that aren’t their own undoubtedly show a subtle difference in taste, but since 99% of the world’s grapes come from grafted vines, we don’t get the chance to taste a wine made from ungrafted vines very often.

Root:1 Cabernet Sauvignon is grown on pure ungrafted vines in the Colchagua Valley. Ideal conditions for producing red wines with excellent color, body and varietal character exist here. The coastal mountains allay the cool maritime breezes, ensuring a frost-free spring and warm, dry summers.

Root:1 is produced by Viña Ventisquero with hand-harvested grapes from their Suspiro vineyard.

At the winery, the grapes were gently de-stemmed, crushed and cold-soaked for five days in order to extract aromas and color. Fermentation was carried out in stainless steel tanks at controlled temperatures (24-26°C). Following fermentation, the wine was aged for 12 months in American and French oak barrels (50/50), then in the bottle another four months before release.

Give this wine time to breathe after you open it. Try it with roast pork loin and sage or cheese.