A common expression heard in the wine industry is “Cabernet is King”. However, there are several different styles and approaches to Cabernet Sauvignon, so even if you narrow down your consumption to this particular grape, there is a very wide array to choose from. Casas del Bosque´s Reserva Cabernet Sauvignon aims to be an affordable, easy for everyday drinking kind of Cabernet. Sure, the tannic structure is there, but on a milder notch than what you would find on the Gran Reserva. There is a notorious presence of red and black fruit, with the spicier side gently tamed by the French oak. The secret comes from the origin of the grapes, planted mainly in the “Entre Cordilleras”, lower part of the Rapel Valley, as opposed to the Gran Reserva, which comes from the Andes foothills in Maipo. The result is a different style for the same grape, which will probably appeal to a broader audience.
Black currants, plums, and a hint of mint. Notes of tea and spice. Medium bodied, fresh, with firm tannins that warrant further cellaring.
92 pts James Suckling
89 pts Wine Spectator 2/3/22– 8 delicious wines for under $15.00 from around the world.
There’s a savory and loamy clay undercurrent that joins fresh damson plum and red currant flavors in this red, fanning out midpalate around fresh acidity, with warm baking spices. Ends with fine tannins. Drink now through 2026. 5,000 cases made, 2,000 cases imported. From Chile
89 pts – Vinous (Joaquin Hidalgo) May 2021
The 2019 Cabernet Sauvignon Reserva is from Rapel. Bright violet in the glass. The nose delivers black currant and eucalyptus alongside balsamic hints. The flavor is well-defined with juicy tannins and a fruity backdrop. A simple, tasty wine.
89 pts – Wine Enthusiast
This Cabernet Sauvignon comes from the foothills of the Andes mountains and the middle reaches of the Rapel
Valley. It is grown on the hillsides overlooking the river Cachapoal. Stony soils, clear skies and cool nights help grow concentrated fruit with excellent tannin content. Upon arrival at the winery, all grapes were destemmed and crushed to stainless steel tanks and inoculated with selected yeasts. Fermentation occurred quickly and temperatures reached
peaks of 32ºC. The wine was left to macerate for an additional 7 days, for added structure and longevity. Half
the resulting wine underwent malolactic fermentation in barrels, where it was left to age for an average time
of 6 months, and the other half was kept in tanks. The wine was finally blended, filtered and bottled.