• BRAND

    Vina Santa Rita
  • COUNTRY

    Chile
  • REGION

    Valle Central
  • Size

    750ml
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Santa Rita Medalla Real Gold Medal Cabernet Sauvignon Single vineyard 2016

Santa Rita Medalla Real Gold Medal Cabernet Sauvignon Single vineyard 2016

Regular price $17.97
Regular price $26.97 Sale price $17.97
Sale SOLD OUT

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SKU: 2138016-2

Size
Bottle
Color
In Stock
  • BRAND

    Vina Santa Rita
  • COUNTRY

    Chile
  • REGION

    Valle Central
  • Size

    750ml

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Santa Rita Medalla Real Gold Medal Cabernet Sauvignon Single vineyard 2016

Santa Rita Medalla Real Gold Medal Cabernet Sauvignon Single vineyard 2016 |

Regular price $17.97
Regular price $26.97 Sale price $17.97
Sale SOLD OUT

BASED ON A REAL STORY The story of Medalla Real—Royal Medallion—began in 1743 when the King of Spain appointed the Marquis of Santa Rita to mint the first coin of Chile. Medalla Real Cabernet Sauvignon commemorates this important national event. In 1987 a bottle of Santa Rita Medalla Real Cabernet Sauvignon changed the course of history when it became the first southern hemisphere wine to win the Gold Medal at Gault-Millau’s international Paris Wine Olympics, successor to the famed “Judgment of Paris” in 1976. Medalla Real is still grown where Santa Rita began in 1880, on land planted with wine grapes since 1651. This wine will be available in the United States beginning 2019. WINEMAKING

“Winemakers love the rare chance to create single vineyard wines because we can focus on expressing the uniqueness of the site. Especially a prestigious site like the original Santa Rita estate. Most of the fruit is grown on own-vine rootstock—no grafting—for the purest flavor of Cabernet Sauvignon. A portion of the wine was made with native yeasts. The character flowing from these vines is profound. “To be faithful to this historic vineyard we applied methods reserved for small lot wines. Partial whole berry fermentation imparted depth and concentration. Daily rack-and-return, a laborious technique in which the fermenting wine is gently drained off the solids then returned, added weight to the mid-palate. Some of the lots remained on the skins for 8 additional days after fermentation to reach greater tannin texture and softness. The wine was aged for fourteen months in 1–2 year old French oak barrels.”

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