Organic Cabernet Sauvignon from Chile is all about blackcurrant fruit and much more. Excellent display of what this grape variety is all about, but some additional aromas and flavours too: organic red wine displays intense aromas of raspberries, dry plum and figs with just a hint of eucalyptus. Juicy and rich with round tannins, a touch of coffee and chocolate and a long finish.
Food match: good red meat dishes, grilled vegetables and vegan dishes served with rich sauces.
100% Cabernet Sauvignon
Organic and biodynamic, suitable for vegans and vegetarians.
Short story: Over 25 years ago, Dan Odfjell the Norwegian Armador (ship owner) fell in love with a small corner of the Maipo Valley. Serendipity would later show that he had found land in Chile’s premium red wine producing valley, where vitis vinifera has been cultivated for 400 years. While most of the other top producers in Chile are working with relatively young vines, Odfjell have forged an unique reputation based on rediscovering the forgotten wealth of Chile's winemaking past. At the time this was considered a very eccentric move but now the interest in these old sites has grown exponentially, in no small part thanks to Odfjell. Crafting wines that fully maximise the great potential of the region, this year having joined the new association of Vignadores de Carignan, Odfjell are committed to sustainable agriculture and green winemaking practices, the vineyards are all cultivated organically and biodynamically and are working towards certification.
Maipo Valley is 405 metres above sea level. The climate is mild to hot with a 9 month dry season with high temperatures during the day and cold at night, influenced by the coastal breezes. The soil is alluvial and the vines average 17 years old. Elimination of shoots late in the spring, removal of interior leaves after set and selection of the best bunches during veraison and before vintage ensure the high quality.
The grapes were hand picked and not crushed on reception at the winery, only destemmed. The whole berries had 4 days of cold maceration prior to fermentation and 10-12 maceration at 25% after fermentation. Selected and native yeasts were used during fermentation which took place in tanks of 40000Ltrs. Spontaneous malolactic took place in tank.
20% aged in 3 years old French oak for 4-6 months.