"The 2013 Cabernet Sauvignon Reserva Estate, from their vineyards in Huelquén in the Maipo Andes zone, is complemented by 5% Carménère and 2% Syrah; these grapes and percentages change with the vintage, but the 'varietal' wines are never pure. It fermented in stainless steel with remontage, and aged in used French and American oak barrels for one year. 2013 was much cooler than 2012, producing higher yields and the wine is fresher, and dare I say it, more fluid and mineral, very balanced. The palate is very tasty, with some herbal notes and very good acidity, very savory and supple. Very good value and readily available, as 825,000 bottles were produced."
The Liguai estate, exclusive source of Pérez Cruz wines and home to the winery, is located in the Maipo Valley’s “Maipo-Andes” subregion, nestled against the mountain foothills between 1,450 and 1,700 foot elevations.
The hand-harvested grapes were lightly crushed and chilled to start a four-day cold soak. Total maceration period was 24 days, after which the wine was aged in French oak barrels for 12 months.
The Reserva Cabernet Sauvignon strongly reflects the unique features of Maipo Andes: the rocky soils of both alluvial and colluvial origin and the double cooling influence of the mountain air and the Pacific Ocean breezes. Each block is harvested and fermented separately in order to showcase the characteristics of their respective spots in the vineyard and distinctive soil compositions.