Opened this to celebrate passing the WSET 3 exam- somehow with “distinction”, the highest possible mark (I don’t know my exact score, but my scores on the blind tasting and theory sections added up together to at least a B or higher!)
This is a top tier Chilean Cab Sauv from the Maipo region, and very much meant for long aging. To get this out of the way: yeah, it would absolutely have benefitted from a cellar nap, and emerged more expressive and complex, but what better way to get to know an age-worthy wine than to first try it in its early stages? I don’t drink tons of Chilean wine either, with the only comparable bottle to this I’ve tasted being a 2013 Gandolini “3 Marias” (due to the age on that one, a little better than the Don Melchor, but with aging the D.M. would likely surpass it in terms of complexity.)
The beauty here was already evident. Unbelievably pure Cabernet Sauvignon character, with clear pictures of fruit and terroir, and with beautiful oak notes that aren’t overpowering. Incredibly concentrated and surprisingly aromatic already. A deep well of pure blackcurrant, creme de cassis, maybe closest to a pungent blackberry tone for a more recognizable fruit- plus fresh coffee, allspice, a bit of a sanguine mineral edge. Over time, really vivid cocoa and tobacco notes emerged, the cocoa thing reminding me a lot of great Washington cabs, which I’m much more familiar with. There are touches of that herbal pyrazine character, common in many Chilean reds, but it’s definitely not “green”, just showing that pleasantly bitter coffee/chocolate/tobacco leaf thing to offset the rich blackcurrant.
Structurally, the tannins are WILDLY fine and silky for something capable of 20-30+ yrs aging, it shows incredibly well-integrated alcohol with 14.5% not really being noticeable at all, and plenty of acid for a big, ripe cab, without feeling out of place. It reminds me a lot of young Dunn Howell Mountain at times, just a bit more silky and smooth in its youth, and a bit less complex/ornate. Unbelievably beautiful.
Paired effortlessly with a medium rare NY strip. I’d say it became slightly more aromatic by the last glass 24 hours after opening, but barely any other change. It’s definitely crying out for some actual aging, but I don’t regret opening at all. My wife is fairly picky with big, ripe Cabernet and really loved it also, especially noting the superfine tannin and coffee-infused black fruit. Cheers!
PS. If anyone has questions about the exam, def post them. I’ll be back on Reddit in a handful of hours. Love y’all
TunaNoCrust811
Fantastic write up and congratulations!! Welcome to the club!!
2 Comments
Opened this to celebrate passing the WSET 3 exam- somehow with “distinction”, the highest possible mark (I don’t know my exact score, but my scores on the blind tasting and theory sections added up together to at least a B or higher!)
This is a top tier Chilean Cab Sauv from the Maipo region, and very much meant for long aging. To get this out of the way: yeah, it would absolutely have benefitted from a cellar nap, and emerged more expressive and complex, but what better way to get to know an age-worthy wine than to first try it in its early stages? I don’t drink tons of Chilean wine either, with the only comparable bottle to this I’ve tasted being a 2013 Gandolini “3 Marias” (due to the age on that one, a little better than the Don Melchor, but with aging the D.M. would likely surpass it in terms of complexity.)
The beauty here was already evident. Unbelievably pure Cabernet Sauvignon character, with clear pictures of fruit and terroir, and with beautiful oak notes that aren’t overpowering. Incredibly concentrated and surprisingly aromatic already. A deep well of pure blackcurrant, creme de cassis, maybe closest to a pungent blackberry tone for a more recognizable fruit- plus fresh coffee, allspice, a bit of a sanguine mineral edge. Over time, really vivid cocoa and tobacco notes emerged, the cocoa thing reminding me a lot of great Washington cabs, which I’m much more familiar with. There are touches of that herbal pyrazine character, common in many Chilean reds, but it’s definitely not “green”, just showing that pleasantly bitter coffee/chocolate/tobacco leaf thing to offset the rich blackcurrant.
Structurally, the tannins are WILDLY fine and silky for something capable of 20-30+ yrs aging, it shows incredibly well-integrated alcohol with 14.5% not really being noticeable at all, and plenty of acid for a big, ripe cab, without feeling out of place. It reminds me a lot of young Dunn Howell Mountain at times, just a bit more silky and smooth in its youth, and a bit less complex/ornate. Unbelievably beautiful.
Paired effortlessly with a medium rare NY strip. I’d say it became slightly more aromatic by the last glass 24 hours after opening, but barely any other change. It’s definitely crying out for some actual aging, but I don’t regret opening at all. My wife is fairly picky with big, ripe Cabernet and really loved it also, especially noting the superfine tannin and coffee-infused black fruit. Cheers!
PS. If anyone has questions about the exam, def post them. I’ll be back on Reddit in a handful of hours. Love y’all
Fantastic write up and congratulations!! Welcome to the club!!