Grey By Name But Definitely Not By Nature!

Press Release

Grey By Name But Definitely Not By Nature!

Named after the Grey Glacier in Chilean Patagonia, the Grey range from leading Chilean producer Viña Ventisquero is a collection of single block wines crafted by winemaker, Felipe Tosso, to tell the tale of their individual terroirs.

Felipe explains, “I really want these wines to be the true expression of their origin.  In 2008 we went right back to the beginning, undertook extensive soil mapping of each of the single blocks, and divided them into small parcels depending on soil type.  I now vinify each parcel separately, and then blend them all back together to create these single block wines.”

Grey Cabernet Sauvignon 2012                                                                        14% ABV

RRP £13.49, slurp.co.uk

Viña Ventisquero is fortunate to own vineyards in all of Chile’s key wine producing regions, and the grapes for this 95% Cabernet Sauvignon, 2% Cabernet Franc and 3% Petit Verdot wine are all grown and hand-harvested from its Trinidad Vineyard in the Maipo Valley.  This was the first vineyard planted by Viña Ventisquero in 1998, and the stony and granitic soils with their high permeability have proved ideal for Cabernet Sauvignon.

The 2012 vintage was marked by its above-average summer temperatures and lack of rainfall.  The grapes were harvested two weeks early to maintain freshness, and the absence of rain allowed for a much more uniform ripening and greater tannins.

Felipe explains, “This is a non-traditional Cabernet Sauvignon, in that I’m looking for this wine to be elegant, balanced and food friendly, as opposed to having a classic robustness.  The fact that this wine has little intervention in the winemaking - with long ageing for at least 18 months, but no filtration or clarification, only time in barrels until we felt it was ready to be bottled - results in a very natural Cabernet Sauvignon.”

After picking, the grapes underwent a five day pre-fermentation and low temperature maceration between 8oC to 10oC, to bring out maximum colour and aromas.  The must was fermented in stainless steel tanks, followed by a post-fermentative maceration in order to increase concentration and soften the tannins.  The wine was then aged for 18 months in extra-fine grain French oak barrels (33% new), helping to create a smooth finish.

A complex nose - aromas of strawberries, raspberries and blackberries are blended with black pepper and a touch of tobacco and chocolate.  The rounded tannins and long finish means this wine pairs perfectly with red meat and hard cheeses. 

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Date of issue: 27 January 2016

Further information: emma wellings pr:  t 020 8996 5168  e kristen@ew-pr.co.uk