In 1987, before the Maipo Valley gained global recognition, a bottle of the 1984 vintage of Medalla Real Cabernet Sauvignon changed the history of Chilean wine.
Defeating over 35 participants, including wines from France, Spain and California’s Napa Valley, Medalla Real became the first Chilean wine to win the Paris Wine Olympics and obtain the gold medal. This recognition, organized by the French food and wine magazine, Gault-Millau, helped position Chile internationally as a producer of high-quality wines, surpassing iconic wine production countries from the Old World. It also showcased the Maipo Valley as an area of excellence for the production of Cabernet Sauvignon.
It is precisely to commemorate this milestone that we decided to launch Medalla Real Gold Medal, a Cabernet Sauvignon by winemaker Sebastián Labbé, which looks to bring the best of the Maipo Valley to the consumer.
Technical detailsVarieties 92% Cabernet Sauvignon and 8% Cabernet Franc
Total Acidity: 4,7 g/l
Alcohol Content: 13,6% v/v
Residual Sugar: 6,2 g/l
Dark cherry red. Aromas of red and black forest fruit, spicy, scented, ripe touches. Sweet, compact, fruity, toasted, long mouth. Ideal for red meat and pork
Guía Mesa de Cata La CAVDecember 2019
Our Medalla Real Gold Medal has a very deep purple ink color. The nose is rich and full of dark blue fruit like blueberries, blackberries, dried figs and some soft spice notes. The wine has a sweet attack and a rich mid palate. The mouth has intense rounded ripe tannins that create the prominent backbone that leads the wine into a long creamy dark fruit finish.
Winemaker for Viña Santa Rita’s Ultra Premium winesView winemaker's biography
100% of the grapes come from our vineyards in Alto Jahuel. The vines, aged 15-20 years, are train using a vertical shoot position system. Shoot removal in early spring and leaf pulling after flowering are normal vineyard management techniques used to obtain good tannin ripening and minimize the unripe herbal character of the grapes at harvest. The Cabernet Sauvignon was picked in the second half of April with a beautiful balance and ripening. Cabernet Franc was picked the second week of April reaching excellent flavours and soft texture.
The grapes were gently destemmed and crushed, leaving some whole berries intact into the ferment. A cold maceration was carried out prior to fermentation. The temperature was raised to 15ºC (59ºF) prior to inoculation with selected yeasts. Some batches were fermented with native yeasts.
Fermentation was carried out at 25-28°C (82°F). Daily delestages during the first 2/3 of fermentation and short open pump overs and were performed twice daily throughout the entire process to improve extraction. Once the fermentation was completed, some selected tanks remained on its skins for 8 days to reach greater tannin texture and softness. The wine is pressed, using vertical and pneumatic presses, where the use of wine press becomes an important addition into the final blend adding grip and length.
The wine was aged for 14 months in old barrels (second and third use).
Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Sirah, among other red varieties.
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
Soil and surface
The valley has alluvial and colluvial, stony soils that allow good drainage.