Vina Perez Cruz2021 Chaski Petit Verdot, Perez Cruz
Maipo Valley, ChileVintage: 2021
The Chaski Petit Verdot from Perez Cruz is a superb example of this little known grape variety. This a complex and elegant wine with delightful soft tannins which lead to a lovely spicy flavour and herbaceous aromas. The finish is long and persistant and it’s subtle flavours will last and linger in the mouth. As you would expect Perez Cruz Petit Verdot is a superb match to steak, other rich red meats and spicy lentil dishes.
The word “Chaski” refers to the ancient Inca for “messenger,” and in fact celebrates an actual Incan “chaski” trail, marked by stone-lined paths as can be seen on the label, that is found on the family property.
Why we love it
A Petit Verdot love potion!
Whats in the bottle
100% Petit Verdot
12 Mixed Bottles *
£27.86
Save £3.10
* As part of a mixed case of any 12 bottles
Free UK delivery on orders over £250. Free South Wales delivery on orders over £100
Tel : 02922 337454
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Description
Perez Cruz is a family-owned boutique winery located in the Alto Maipo. Their estate covers 250 hectares of vines planted in one of the most sought after areas for growing premium Cabernet Sauvignon. This red wine specialist also produces small parcels of Syrah, Cot (Malbec), Carmenère and Petit Verdot. From the first vintage in 2002, President Andres Perez Cruz has seen the estate’s speciality red wine amass an impressive array of awards and gold medals. Their eco-friendly winery was built by award-winning architect Jose Cruz Ovalle, to fulfil the technical objective of fine wine production. Its wooden roof and natural light allow thermal isolation and free air flow circulation, making it one of the most unique wineries in the world.
The grapes were carefully selected and macerated at a temperature of 7°C in stainless steel tanks for 24 to 72 hours. During fermentation, the frequency of pumping over was reduced, as Petit Verdot imparts good levels of colour, structure and flavour without too much extraction. During the final third of fermentation, gentle pump-overs took place to submerge the cap. Post fermentation maceration lasted for 10 days, before being transferred 100% French oak barrels, where malolactic conversion took place, followed by 12 to 14 months ageing.
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