Vinous Riglos, 2013 Riglos Gran Cabernet Sauvignon
"Saturated bright ruby. High-toned aromas of blackberry, cassis, licorice, tar, black pepper and violet, plus a note of dark chocolate; I might have picked this as Malbec. Dense and seamless, with a restrained sweetness nicely countered by harmonious acidity. Highly concentrated, tactile Cabernet with blueberry, blackberry, licorice and chocolate flavors accented by a peppery nuance. Finishes with firm, serious, building, tongue-dusting tannins and excellent subtle length. This could use a couple more years of cellaring. Classy juice." –Mar-16
Wine Enthusiast Riglos, 2013 Riglos Gran Cabernet Sauvignon
"Tight, rooty, spicy aromas of cherry and cassis include notes of raw minerals and crushed rocks. This is a bit gritty and tannic, but it's not fierce or unyielding. Reedy, spicy plum, berry, coffee and cocoa flavors finish dry, with lasting notes of chocolate and baking spices. Drink through 2021."
James Suckling Riglos, 2013 Riglos Gran Cabernet Sauvignon
"A ripe and juicy style with dried berry, mushroom and spice. Full body, sweet and sour undertone, and a chewy finish. Drink now." –June 2015
Sourced exclusively from the best blocks in the Finca Las Divas Vineyard, sitting at 3,935 to 4,265 feet elevation in Gualtallary, in the Valle de Uco, Mendoza.
Riglos winery is named after the city where the founders families first settled in Argentina. The site was planted in 2002 by Darío Werthein and Fabián Suffern, with the collaboration of Paul Hobbs.
Finca Las Divas soil is of dual texture with a layer composed of mostly sandy loam on a deep layer of gravel. The top soil layer fluctuates from east to west between 1.8 ft deep to zero, with exposed rocks on the Westernmost blocks. The site benefits from an aquifer approximately 600
ft deep which is supplied with snowmelt from the Andes and supplies the water needed to irrigate the vineyard.
Approximately 25 acres of the estate are planted to Cabernet Sauvignon on soils with exposed gravel and rocks, which by releasing heat from the sun in the cool evenings allow Cabernet Sauvignon to arrive full and at perfect ripeness in this cool growing site.
Hand-picked grapes pass through a double process of selection and destemming before entering the tank, to undergo a cold maceration prior to
fermentation. Fermentation is carried out by indigenous yeasts to highlight the identity of the vineyard and once this process is complete, the wine and the skins are macerated for 13 to 15 days. The wine is aged for 21 months in French oak barrels. (12,378 bts)