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Wine Advocate
Vina Perez Cruz, 2012 Perez Cruz 'Chaski' Petit Verdot

91
"The 2012 Chaski Petit Verdot is sourced from 13-year-old vines planted in an old river bed, on alluvial soils from a stony part of their estate with 55% boulders and 10% to 20% clay that softens the powerful and structured Petit Verdot. In this warm vintage, the Petit Verdot achieved perfect ripening with a peak in temperatures during March (the highest temperatures are usually reached during January). This time it's 100% Petit Verdot; in other vintages it had small percentages of other grapes. The grapes were fermented in a tronconic stainless steel vat after a five day cold soak and completed malolactic fermentation in barrique (60% new), where it matured for 16 months. This does not have the roasted notes and the rustic, slightly harsh character often associated with the grape; this is milder, much more polished and elegant. It might even have some Mediterranean character, faintly balsamic with some notes of aromatic herbs. The palate is medium to full-bodied, intense, yes, but without the rusticity -- albeit with that classical roasted, tarry finish. The grape is like that, and this is a very gentle example, so for fans of the style. 13,200 bottles produced. -LG"
–Dec 2015

Vina Perez Cruz, 2012 Perez Cruz 'Chaski' Petit Verdot


Vina Perez Cruz, 2012 Perez Cruz 'Chaski' Petit Verdot

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WINE
2012 Perez Cruz 'Chaski' Petit Verdot
Vina Perez Cruz

92% Petit Verdot
8% Carmenère

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 1450 and 1700 feet elevation. Chaski is the Inca word for the messengers that carried correspondence throughout the empire. The ruins of one of the stone houses the Chaskis used was found on the hill the estate lies on.

The grapes for Chaski Petit Verdot are hand-picked during the second week of May, when the grapes have reached their peak ripeness for optimal tannins and varietal aromas. The bunches and berries are manually selected, before the grapes are dropped gently into tanks for fermentation. Careful pumpovers during alcoholic fermentation produce a texture that is both soft and concentrated. Total maceration lasts 25 days followed by malolactic fermentatio in French oak barrels.

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Producer Page: Vina Perez Cruz