# Cabernet Sauvignon (2021)

- **Producer:** Viña Arboleda
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** Aconcagua Valley, Chile
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** strawberry, plum, cherry, raspberry, redcurrant, blueberry, black pepper, vanilla, cloves, toast, pastry, cedar, tobacco, leather

## About this wine

Viña Arboleda was founded in 1999 by Chilean wine pioneer Eduardo Chadwick in the Aconcagua Valley. The name 'Arboleda' translates to 'a grove of trees' in Spanish, serving as a direct tribute to the native Chilean dry forests preserved across the estate. The winery's philosophy centers on crafting pure, single-vineyard, terroir-driven wines that showcase the unique cool-climate conditions of the region. The estate is sustainably farmed and surrounded by over 1,450 hectares of preserved native forest, creating a unique biodiversity that influences the vines.

## Interesting facts

- Arboleda means 'a grove of trees' in Spanish, paying tribute to the native forests preserved on the estate.
- The winemaker, Francisco 'Pancho' Baettig, was named Winemaker of the Year by Tim Atkin MW.
- Starting with this 2021 vintage, the wine is officially certified vegan-friendly under the international V-Label.

## Food pairing

The firm tannin structure and vibrant acidity of this cool-climate Cabernet Sauvignon cut beautifully through the rich fats of roasted and grilled meats. The wine's subtle oak spices and red fruit notes complement savory, herb-infused dishes and earthy mushrooms, while avoiding overly delicate or highly spicy foods that would clash with its structure.

## Wine making process

The grapes are sourced from the Las Vertientes Vineyard in Hijuelas, situated 37 kilometers inland from the Pacific Ocean. Hand-picked grapes undergo a rigorous double-sorting process on both cluster and individual berry tables. Fermentation takes place in temperature-controlled stainless steel tanks, followed by spontaneous malolactic fermentation. The wine is then aged for 14 months in French oak barrels, of which 30% are new, to integrate the tannins and add complexity while preserving the fresh fruit character.