Triple C

Blend

A blend of Cabernet Franc (65%), Cabernet Sauvignon (30%) and Carménère (5%), which reinterprets the bordelaise blend. Triple C explores the traditional blend of southwest France, but with a local touch created by adding a percentage of Carménère to the blend, contributing freshness and spices to a powerful and structured wine. The result? A great wine, with a unique and local touch.

Harvest

2014
2013
2011
2009
2008
2007

Technical details

Varieties 65% Cabernet Franc, 30% Cabernet Sauvignon and 5% Carménère
pH: 3.47
Total Acidity: 5.81 g/l
Alcohol Content: 14.4 %
Residual Sugar: 3.09 g/l

Expert opinion

"Rich mulberry, cassis and bitter chocoloate aromas pour from the glass, but behind the lush facade is a serious tannin structure that helps this rather opulent red stay balanced. A blend of cabernet franc, cabernet sauvignon and carmenere. Drink or hold."

92 points

(March 2018; James Suckling, Asia)

Acknowledgments

James Suckling

2018

92 points

Descorchados 2018

2018

90 points

Tim Atkin

2018

92 points

Winemaker's comment

This outstanding wine has a deep and intense ruby-red color. The bouquet is revealed in layer upon layer of complexity that appear throughout the tasting and varywith time in the glass. Red fruits and black fruits such as black currant and blueberry are present along with notes of tobacco, chocolate, and spice. Elegant and well balanced with good structure and enough depth to age well over the years to come.

Viticulture

Cabernet Franc Located in Alto Jahuel, this vineyard has been planted on colluvial loamy-sandy-clay soil that is 0,8-1,0 m deep, with a gravelly subsoil that provides excellent drainage. The harvest was carried out the first fortnight of April. Cabernet Sauvignon The vineyard is located on the same property, very close to Cabernet Franc. Its management is very similar however, its yield is less than 5,000 kg/ha and the hydric stress condition is more severe in order to obtain good ripening. The harvest is performed the first fortnight of April. Carménère 70 year old vineyards are located on a southern slope halfway up the Apalta valley hills. These vineyards are planted at 5,500 plants/ha. without irrigation, where water is obtained only through the winter rains (700 mm/year mean) and the natural water basin. Poor, granitic soils ensure excellent rainwater drainage, which in turn facilitates vigor control and proper fruit production. Piched it up the first fortnight of April.

Vinification

Each variety is picked separately according to its degree of ripeness and vinified independently. The fermentation process for all varieties begins with a 5 - to 10-day cold maceration followed by fermentation with selected yeasts. Fermentation temperatures are allowed to reach 30oC in the Cabernet Franc and Carmenere and held to 28oC for Cabernet Sauvignon. The extraction process uses the rack and return method (dèlestage) during the first half to two-thirds of the fermentation and then switches to short and gentle pumpovers until fermentation is completed. In the Carmenere variety the vinification include 20% of whole bunches. Post-fermentation maceration is determined in accordance with the evolution of the wine in its skins in each variety and goes from 20-40 days. The final blend begins after the wine has aged for six months in barrels and may be modified when the wines have nearly completed the process.

Aging

100% of this wine was aged in new French oak barrels for 17 months on average. After the second rack, the blend was defined

Suggested food

Ideal to accompany with all kinds of meats, such as pork and beef, mature cheeses, hams and chocolates.

Technical details

Varieties 65% Cabernet Franc, 30% Cabernet Sauvignon and 5% Carménère
pH: 3.29
Total Acidity: 5.89 g/l
Alcohol Content: 14.3
Residual Sugar: 2.82 g/l

Expert opinion

"A stacked nose includes aromas of tomato, herbs, cocoa, molasses and berry fruits. The saturated palate announces that this is a big one, while spicy flavors of plum and berry fruits are slightly herbal on a finish with excellent feel and flow. Drink this blend of Cabernet Franc, Cabernet Sauvignon and Carmenenere through 2021."

92 points

(November 2017; Wine Enthusiast, USA)

Acknowledgments

Awoka 2017

2017

Silver Medal

Wine Enthusiast

2017

92 points

James Suckling

2017

90 points

Robert Parker (Luis Gutierrez)

2017

90 points

Tex Somm Awards

2017

Silver

Winemaker's comment

This outstanding wine has a deep and intense ruby-red color. The bouquet is revealed in layer upon layer of complexity that appear throughout the tasting and vary with time in the glass. Red fruits and black fruits such as black currant and blueberry are present along with notes of tobacco, chocolate, and spice. Elegant and well balanced with good structure and enough depth to age well over the years to come.

Viticulture

Cabernet Franc Located in Alto Jahuel, this vineyard has been planted on colluvial loamy-sandy-clay soil that is 0,8-1,0 m deep, with a gravelly subsoil that provides excellent drainage. The harvest was carried out the first fortnight of April. Cabernet Sauvignon The vineyard is located on the same property, very close to Cabernet Franc. Its management is very similar however, its yield is less than 5,000 kg/ha and the hydric stress condition is more severe in order to obtain good ripening. The harvest is performed the first fortnight of April. Carménère 70 year old vineyards are located on a southern slope halfway up the Apalta valley hills. These vineyards are planted at 5,500 plants/ha. without irrigation, where water is obtained only through the winter rains (700 mm/year mean) and the natural water basin. Poor, granitic soils ensure excellent rainwater drainage, which in turn facilitates vigor control and proper fruit production. Piched it up the first fortnight of April.

Vinification

Each variety is picked separately according to its degree of ripeness and vinified independently. The fermentation process for all varieties begins with a 5- to 10-day cold maceration followed by fermentation with selected yeasts. Fermentation temperatures are allowed to reach 30oC in the Cabernet Franc and Carmenere and held to 28oC for Cabernet Sauvignon. The extraction process uses the rack and return method (dèlestage) during the first half to two-thirds of the fermentation and then switches to short and gentle pumpovers until fermentation is completed. In the Carmenere variety the vinification include 20% of whole bunches. Post-fermentation maceration is determined in accordance with the evolution of the wine in its skins in each variety and goes from 20-40 days..

The final blend begins after the wine has aged for six months in barrels and may be modified when the wines have nearly completed the process.

Aging

100% of this wine was aged in new French oak barrels for 17 months on average. After the second rack, the blend was define.

Suggested food

Ideal to accompany with red meats like deer, wild boar and pheasant. Strong cheeses and spicy sauces.

Technical details

Varieties 65% Cabernet Franc, 30% Cabernet Sauvignon and 5% Carménère
pH: 3.32
Total Acidity: 6.02 g/l
Alcohol Content: 14.4 %
Residual Sugar: 2.69 g/l

Expert opinion

"Years Best Chilean Red Santa Rita’s home base is in Alto Jahuel, in the southern reaches of the Alto Maipo. Farther from the influence of the mountains than vineyards to the north, closer to Santiago, Alto Jahuel tends to be warmer. Any effect of that warmth, however, is diminished in this wine from the cold 2011 vintage. A blend of cabernet franc (65 percent) plus cabernet sauvignon and carmenère, it’s firm and rich, layered with black currant, dark cherry and plum flavors over a dense network of tannins. Still youthful, this could use five years in the cellar before opening it for grilled pork chops."

92 points

(February 2016; Wine & Spirits, USA)

Winemaker's comment

This outstanding wine has a deep and intense ruby-red color. The bouquet is revealed in layer upon layer of complexity that appear throughout the tasting and vary with time in the glass. Black fruits such as black currant and blueberry are present along with notes of tobacco, chocolate, and spice. Elegant and well balanced with good structure and enough depth to age well over the years to come.

Viticulture

Cabernet Franc Located in Alto Jahuel, this vineyard has been planted on colluvial loamy-sandy-clay soil that is 0,8-1,0 m deep, with a gravelly subsoil that provides excellent drainage. The harvest was carried out the first fortnight of April. Cabernet Sauvignon The vineyard is located on the same property, very close to Cabernet Franc. Its management is very similar however, its yield is less than 5,000 kg/ha and the hydric stress condition is more severe in order to obtain good ripening. The harvest is performed the first fortnight of April. Carménère 70 year old vineyards are located on a southern slope halfway up the Apalta valley hills. These vineyards are planted at 5,500 plants/ha. without irrigation, where water is obtained only through the winter rains (700 mm/year mean) and the natural water basin. Poor, granitic soils ensure excellent rainwater drainage, which in turn facilitates vigor control and proper fruit production. Piched it up the first fortnight of April.

Vinification

Each variety is picked separately according to its degree of ripeness and vinified independently. The fermentation process for all varieties begins with a 5- to 10-day cold maceration followed by fermentation with selected yeasts. Fermentation temperatures are allowed to reach 30ºC in the Cabernet Franc and Carmenere and held to 28ºC for Cabernet Sauvignon. The extraction process uses the rack and return method (dèlestage) during the first half to two-thirds of the fermentation and then switches to short and gentle pumpovers until fermentation is completed. Post-fermentation maceration is determined in accordance with the evolution of the wine and its skins. The final blend begins after the wine has aged for six months in barrels and may be modified when the wines have nearly completed the process.

Aging

100% of this wine was aged in new French oak barrels for 17 months on average. After the second rack, the blend was defined.

Suggested food

Ideal to accompany with red meats like deer, wild boar and pheasant. Strong cheeses and spicy sauces.

Technical details

pH: 3.46
Total Acidity: 5.48 g/l
Alcohol Content: 14.7%
Residual Sugar: 2.59 g/l

Winemaker's comment

This outstanding wine has a deep and intense ruby-red color. The bouquet is revealed in layer upon layer of complexity that appear throughout the tasting and vary with time in the glass. Black fruits such as black currant and blueberry are present along with notes of tobacco, chocolate, and spice. Elegant and well balanced with good structure and enough depth to age well over the years to come.

Viticulture

Cabernet Franc Located in Alto Jahuel, this vineyard has been planted on colluvial loamy-sandy-clay soil that is 0,8-1,0 m deep, with a gravelly subsoil that provides excellent drainage. The harvest was carried out during the end of April. Cabernet Sauvignon The vineyard is located on the same property, very close to Cabernet Franc. Its management is very similar however, its yield is less than 5,000 kg/ha and the hydric stress condition is more severe in order to obtain good ripening. The harvest is performed at the end of April. Carménère 70 year old vineyards are located on a southern slope halfway up the Apalta valley hills. These vineyards are planted at 5,500 plants/ha. without irrigation, where water is obtained only through the winter rains (700 mm/year mean) and the natural water basin. Poor, granitic soils ensure excellent rainwater drainage, which in turn facilitates vigor control and proper fruit production. Piched it up the second fortnight of May.

Vinification

Each variety is picked separately according to its degree of ripeness and vinified independently. The fermentation process for all varieties begins with a 5- to 10-day cold maceration followed by fermentation with selected yeasts. Fermentation temperatures are allowed to reach 30ºC in the Cabernet Franc and Carmenere and held to 28ºC for Cabernet Sauvignon. The extraction process uses the rack and return method (dèlestage) during the first half to two-thirds of the fermentation and then switches to short and gentle pumpovers until fermentation is completed. Post-fermentation maceration is determined in accordance with the evolution of the wine and its skins.

The final blend begins after the wine has aged for six months in barrels and may be modified when the wines have nearly completed the process.

Ageing

100% of this wine was aged in new French oak barrels for 17 months on average. After the second rack, the blend was defined.

Technical details

Varieties 65% Cabernet Franc, 30% Cabernet Sauvignon and 5% Carménère
pH: 3.46
Total Acidity: 5.48 g/l
Alcohol Content: 14.7%
Residual Sugar: 2.59 g/l

Expert opinion

"A powerful red, with a surplus of dark plum, blackberry and dark currant flavors that are pure and focused, wrapped in layers of vanilla and cream. The long finish is filled with dark chocolate and wild herb notes. Cabernet Franc, Cabernet Sauvignon and Carmenère. Drink now through 2020. 3,100 cases made.—K.M."

93 points

(December 2013, Wine Spectator USA)

Winemaker's comment

This outstanding wine has an intense, deep ruby red color. Its well developed bouquet is a rich combination of blackcurrant and the floral nuances associated with delicate undertones of graphite, chocolate and vanilla. Elegant and well structured, this wine has an excellent balance and wonderful persistence.

Viticulture

Cabernet Franc Located in Alto Jahuel, this vineyard has been planted on colluvial loamy-sandy-clay soil that is 0,8-1,0 m deep, with a gravelly subsoil that provides excellent drainage. The harvest was carried out during the end of April. Cabernet Sauvignon The vineyard is located on the same property, very close to Cabernet Franc. Its management is very similar however, its yield is less than 5,000 kg/ha and the hydric stress condition is more severe in order to obtain good ripening. The harvest is performed at the end of April. Carménère 70 year old vineyards are located on a southern slope halfway up the Apalta valley hills. These vineyards are planted at 5,500 plants/ha. without irrigation, where water is obtained only through the winter rains (700 mm/year mean) and the natural water basin. Poor, granitic soils ensure excellent rainwater drainage, which in turn facilitates vigor control and proper fruit production. Piched it up the second fortnight of May.

Vinification

Each variety is picked separately according to its degree of ripeness and vinified independently. The fermentation process for all varieties begins with a 5- to 10-day cold maceration followed by fermentation with selected yeasts. Fermentation temperatures are allowed to reach 30ºC in the Cabernet Franc and Carmenere and held to 28ºC for Cabernet Sauvignon. The extraction process uses the rack and return method (dèlestage) during the first half to two-thirds of the fermentation and then switches to short and gentle pumpovers until fermentation is completed. Post-fermentation maceration is determined in accordance with the evolution of the wine and its skins. The final blend begins after the wine has aged for six months in barrels and may be modified when the wines have nearly completed the process.

Aging

100% of this wine was aged in new French oak barrels for 17 months on average. After the second rack, the blend was defined.

Technical details

Varieties 65% Cabernet Franc, 30% Cabernet Sauvignon and 5% Carménère
pH: 3.51
Total Acidity: 6.05 g/l
Alcohol Content: 14.8%
Residual Sugar: 2.7 g/l

Expert opinion

"A blend based on cabernet franc (55 percent) with cabernet sauvignon and carmenère, this is a powerful Triple C with muscular black fruit. The concentration is matched by tannins as strong as steel girders. Despite being six years old, it seems not to have aged at all. Cellar it a few years more to let the wine's complexity develop."

94 points

(February 2013, Wine & Spirits USA)

Winemaker's comment

This outstanding wine has an intense, deep ruby red color. Its well developed bouquet is a rich combination of blackcurrant and the floral nuances associated with delicate undertones of graphite, tar, chocolate and vanilla. Elegant and well structured, this wine has an excellent balance and wonderful persistence.

Vinification

Cabernet Franc Located in Alto Jahuel, this vineyard has been planted on colluvial loam soil that is 0,8-1,0 m deep, with a gravelly subsoil that provides excellent drainage. The harvest was carried out during the end of April. Cabernet Sauvignon The vineyard is located on the same property, very close to Cabernet Franc. Its management is very similar however, its yield is less than 5,000 kg/ha and the hydric stress condition is more severe in order to obtain good ripening. The harvest is performed at the end of april. Carménère 70 year old vineyards are located on a southern slope halfway up the Apalta valley hills. These vineyards are planted at 5,500 plants/ha. without irrigation, where water is obtained only through the winter rains (700 mm/year mean) and the natural water basin. Poor, granitic soils ensure excellent rainwater drainage, which in turn facilitates vigor control and proper fruit production. Piched it up the second fortnight of may.

Aging

100% of this wine was aged in new French oak barrels for 17 months on average. After the second rack, the blend was defined.

Terroir
Valley

Maipo

Varieties

Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Sirah, among other red varieties.

Weather

Its semi-arid Mediterranean climate produces cold winters with moderate rainfall, hot, dry summers. The thermal oscillation can exceed 20ºC (68ºF), with average annual temperatures of 13.9ºC (57ºF). The average rainfall ranges between 300 and 450 mm/year.

Annual average temperature

13,9 ºC (57 ºF).

Average annual precipitation

400 mm.

Soil and surface

The valley has alluvial and colluvial, stony soils that allow good drainage.

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