Bouchon Granito Cabernet / Carmenere (750ml)
BBQGrilled VegetablesRoast meats
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.
Intense bright red colour. It presents red fruit, pepper and graphite aromas. In the mouth it is a direct wine, where verticality and granular tannin stand out. An elegant wine, with great acidity, a clear minerality and long persistent finish. Granito is a wine for special moments, to enjoy by itself or with red meat, game, grilled vegetables, strong cheese and dishes prepared with fresh herbs. sauce. This wine can be enjoyed now, but has the structure to develop further in the bottle.
This is a blend of 62% Cabernet Sauvignon and 38% Carmenere from the Mingre vineyards, Maule’s dry land area, 45Km from the Pacific Ocean at 193 meters above sea level. It is product of old non irrigated vines growing on granitic soil of more than 120 million years old. The grapes are handpicked in small crates towards the end of March, beginning of April. The juice undergoes a cold maceration for 96 hours and is and fermented in old concrete tanks. This wine is then aged for 18 months in casks and one year in bottle before release.