Cabernet Sauvignon + Cinsault

Cabernet Sauvignon + Cinsault, Itata Valley, Chile

An earthy, amphora-kissed Chilean red sitting on the edge of land and sea. Regenerative winemakers Daniela & Pablo of Vinos Mingaco are a force. From their home built from the red clay of their hills. they promote biodiversity in every thoughtful action from vine to wine. These grapes are purchased from a vineyard located near the Itata river. The un-grafted vines are over 30-years-old, and they call it a wild vineyard, as it was left un-touched for many years. Destemmed, whole grapes go directly into old Chilean amphoras where they are fermented and aged outdoors for four months, before being moved into old American oak barrels for seventeen months smoothing any ruffled feathers. Fermented in tinaja (or amphora), the jolly berried cab sauv (70%) & aromatic n’ mineral cinsault (30%) come from grey-ish volcanic soil called “trumado”. Baked Earth, crispy herbs n’ weeds caught in the dry, dry heat, rock dusty and sweltering minerality, iodine-y seaweed, eucalyptus clatter (which grows EVERYWHERE in the area!) & dried sweet woodruff florals. Enjoy alongside crussty mushroom empanadas.