CHAGUAL ORGANIC CABERNET SAUVIGNON

Los Vascos

LES DOMAINES BARONS DE ROTHSCHILD LAFITE

APPELLATION

Colchagua Valley

GRAPE VARIETIES

100% Cabernet Sauvignon

WINEMAKERS

Philippe Rolet

TECHNICAL DATA

Acidity
3.56
Alcohol
13.9%

2021

91POINTS

JamesSuckling.com
MARCH 2023
2022

91POINTS

JamesSuckling.com
FEBRUARY 2024
BACKGROUND

Chagual is the local name for Puya Chilensis, a plant native to Chile’s central region. The plant’s spectacular flower head can stand more than 13 feet high, making its silhouette emblematic of Los Vascos landscape. The Chagual shelters many species including a beautiful colored butterfly that is totally dependent on the Chagual. Butterflies lay their eggs (larvae) which feeds on the plant’s nutritious stems to eventually transform into a butterfly, which in turn pollinates the Chagual flowers. As the Chagual and butterflies share their life cycle and rely on one another to survive and thrive on the coastal region of Chile, the vineyard of Los Vascos and the community around Peralillo is also inextricably linked.
In the land of Los Vascos, cultivation is at the heart; cultivating not only vineyards but the dream to transform this vast land into a fruitful eco-system producing the most elegant Chilean wines. This holistic approach encompasses and protects all - from the short-legged sheep clearing weeds without devouring precious grapes to the artisans honing hand-made knives to carefully tend the vines. Los Vascos embodies the Chilean paradox, meticulous in work, easy going and warm in personality. Independent, yet proud to cultivate the community because everyone is stronger and happier together.

TERROIR & VINTAGE NOTES

Stretching from the Coastal range to the foothills of the Andes mountains, Colchagua’s Mediterranean climate and privileged terroirs have made it a place of choice to produce quality wines in Chile. Los Vascos estate lies at the foothills of the coastal range, 125 miles southwest of Santiago, in the cooler part of Colchagua where the vines benefit from the natural cooling influence of the Pacific Ocean.
Chagual Cabernet Sauvignon is made from the flatter parts of the Peralillo vineyard, where the medium-deep soils with a loam to clay loam texture, together with the marine influence, allow the production of fresh and well-balanced grapes.
This season started by moderate rainfall, slightly below average, and continued with a very cold spring. The beginning of summer was cool, but gradually temperatures increased and remained very stable, staying below 95°F throughout the season. This allowed for an ideal ripening process, yielding grapes of great potential. A vintage that will be talked about in the years to come.

WINEMAKING & AGEING

Maceration is carried out for up to 15 days, seeking to maintain fruit expression without neglecting the typical structure of the varietal. The wine is then stored in cement vats to maintain the freshness and aromatic expression, characteristic of the variety.

TASTING NOTES

With a ruby red color, it initially surprises with its intense aromatic profile, showcasing predominant notes of fruit like black cherry, strawberry, blackberry yogurt and raspberry. Subsequently, spicy undertones of black pepper and laurel emerge, bringing freshness and complexity. On the palate, it shows good volume, with gentle tannins, refreshing acidity, creating a juicy and persistent wine that will have a nice evolution in the bottle. A wine that reflects the excellent quality of a vintage with ideal climatic conditions.

SUSTAINABLE AND ORGANIC PRODUCTION

The estate is certified by the Code of Sustainability of Wines of Chile and reuses, recycles and recovers plant waste, water and packaging whenever possible. 93% of the energy consumed on the estate is of renewal origin produced by the 413 solar panels on the property.

The winery’s forest protects and supports 1,452 hectares of natural and cultivated meadows and 29 hectares of water reserve ponds.

In 1999 the winery undertook the first trials of organic practices at Los Vascos’ El Bruno Vineyard, where Cabernet Sauvignon is planted.

In 2011 the winery received its first organic vineyard certification. Today, 90 hectares of Los Vascos vineyard is ECOCERT certified organic while 200 hectares follow the principles of organic farming with hopes of full certification of the entire estate by 2030.

No synthetic fertilizer or pesticides classified as carcinogenic, mutagenic, or containing endocrine disrupters are used at the property nor by any external grape producers. No genetically modified yeasts are used.

The estate only uses organic fertilizers and produce allowed for organic norms.

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