everyday drinking series wine club

PRODUCER NOTES:   

Grapes were tank fermented and left sur lees until the point we could take 25% of the blend down to oak. Both tank and oak portions were left sur lees with biweekly stirring to enhance richness and mouthfeel.   

TASTING NOTES:   

Light bright gold. Pear and nectarine aromas show good clarity and pick up smoky lees and toasted grain nuances with aeration. Ripe tropical flavors of mango and pineapple with a firm seam of acidity wrap around the tongue suspending flavors well into the finish. There is a pronounced lushness to the wine that adds both weight and complexity.  

PAIRING:     

Perfect for roasted white meats or meaty fish like sea bass and halibut. A natural for stinky cheese such as taleggio or fontina. Kick it up a notch with some spicy Thai food or pasta.  

PRODUCER NOTES:     

100% of the grapes come from our vineyards in Alto Jahuel. The vines, aged 15-20 years, are trained using a vertical shoot position system. Shoot removal in early spring and leaf pulling after flowering are normal vineyard management techniques used to obtain good tannin ripening and minimize the unripe herbal character of the grapes at harvest. The Cabernet Sauvignon was picked in the second half of April with a beautiful balance and ripening. Cabernet Franc was picked the second week of April reaching excellent flavors and soft texture.

TASTING NOTES:   The Medalla Real Gold Medal has a very deep purple ink color. The nose is rich and full of dark blue fruit like blueberries, blackberries, dried figs and some soft spice notes. The wine has a sweet attack and a rich mid palate. The mouth has intense rounded ripe tannins that create the prominent backbone that leads the wine into a long creamy dark fruit finish. 

PAIRINGS:   Dark cherry red. Aromas of red and black forest fruit, spicy, scented, ripe touches. Sweet, compact, fruity, toasted, long mouth. Ideal for red meat and pork.