Bouchon Canto Sur (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2022
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Country
Chile
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Region
Central Valley
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Sub-Region
Maule
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Grape
PaisCarignanCarmenere
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Farming Method
OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More
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ABV
13%
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Food Pairing
PaellaPasta DishesStew
Bouchon Family Vineyards’ history began with an adventurous young French man’s dream almost a century and a half ago. Emile Bouchon left his little home of small winegrowers in Arveyres, near Burdeos, France, to board on a ship, towards Chile in the spring of 1887. Emile came hired as a winemaker adviser and throughout many years of efforts, he was able to purchase an antique wine cellar in Colchagua Valley, turning it into one of the most prominent vineyards of that time. His children and eventually his grandson would continue his legacy. His grandson Julio studied enology in Bordeaux and expanded the Bouchon project. He fell in love with the granitic soils in the interior dry area in Maule Valley, acquiring Mingre state in 1977, a distant property, which had old dry farmed vineyards.
Today the winery is operated by the fourth generation of the Bouchon family and a team of expert viticulturalists and winemakers working on continued innovation in the vineyards and winery. They are in the process of acquiring organic certification for their vineyards and wines, though some of their vineyards are currently certified organic.
Tasting Notes
Brilliant red with violet notes. It presents a complex nose, with red fruits, black pepper and dried herbs. The wine is juicy on the palate
with firm tannins with a granular texture. Food pairings suggestions are pastas with meat sauces, paella, stews with couscous, chilli and mature cheeses.
Method
This is a blend of Carménère, Carignan and País (mission grape), which are all very characteristic varietals of the interior dry lands of the Maule Valley. The grapes are handpicked from Bouchon’s Santa Rosa and Mingre estates at different times as they ripen; Carignan during the fourth week of March, followed by Carménère and then País mid to late April. Wild yeast fermentation in old cement tanks at 24–26 C, with 30% of the total done as whole clusters for about 14 days followed by a 6 months resting period in concrete tanks.
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