Clos des Fous Cauquenina 2017
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Robert
Parker -
James
Suckling
Product Details
Your Rating
Somm Note
Winemaker Notes
This blend from the Maule show notes of leather, cassis, black tar, blackberry, crused walnuts, and a hint of Eucalyptus on the nose. Fig and blueberry syrup on the palate with touches of powdered sugar and some spice. This wine has depth and layers that continue to an extremely long finish.
Blend: 40% Carignan, 30% País, 20% Cinsault, 10% Carménère
Professional Ratings
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Robert Parker's Wine Advocate
The red blend 2017 Cauquenina is approximately of 40% Carignan, 30% País, 20% Cinsault and 10% Carmenere, quite different from previous years and higher in Carignan and with a notable percentage of Cinsault. It fermented at low temperature and matured in concrete and 5,000-liter oak foudre for six months. There is a little more rusticity here, perhaps the higher percentage of Cariñena this year. There is also a smoky and spicy note reminiscent of the Chilean spice mix called merkén, with some notes of graphite too. It's medium-bodied and has some dusty tannins.
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James Suckling
Very spicy and rustic, meaty nose with star-anise, white pepper and smoked meat, lying over savory plums and eucalyptus. Fresh, succulent palate of medium weight with some nice, peppery accents in the finish. Tight and elastic. Delicious.
Other Vintages
2016-
James
Suckling -
Robert
Parker
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James
Suckling -
Robert
Parker
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James
Suckling -
Robert
Parker
Clos des Fous was founded in 2008 by Pedro Parra, Francois Massoc, Paco Leyton and Albert Cussen. The four friends were tired of hearing that Chilean wine was all boring, industrial, green, and overripe so they set out in search of the Dark Side of the Moon. Francois and Pedro are longtime friends, akin to brothers, and both have spent much time abroad making wine and working vineyards in Europe. Clos des Fous’ philosophy is to produce wines with tension, from grapes grown in extreme terroir, with minimal intervention in the winery. Clos des Fous owns and manages vineyards in Malleco, Guarilihue, Alto Cahapoal, and Western Aconcagua. They produce a variety of wines and work with multiple iterations of Pinot Noir, Cinsault, Pais, Cabernet Sauvignon, Chardonnay and Riesling at their winery in Cauquenes, Maule. Pedro Parra has a Masters degree in precision agriculture and a Ph.D. for his work with terroir. Pedro currently consults as a terroir specialist around the globe in Argentina, Oregon, Italy, France, Spain, Georgia, Croatia, and beyond working with world renowned vignerons like Jean Marc Roulot. Clos des Fous is one of Chile’s most innovative, inspiring, and authentic wineries producing some of the most exciting wines in South America.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Maule is the Central Valley’s most southern and coolest zone, reaching a southern latitude of 35°S, yet it is still warmer and drier than Bío-Bío to its south. The Maule Valley enjoys success with a unique set of grapes.
It lays claim to the local variety, Pais (synonymous with Tinta Pais, which is actually Tempranillo), which has dominated much of the region’s area under vine until the recent past. Now many growers, not confined by the tradition and regulations of the Old World, also successfully grow Cabernet Sauvignon.
While Maule’s total area under vine remains relatively static, its old Carignan vineyards are undergoing a great revival. The VIGNO (Vignadores del Carignan Vintners) group, an association in charge of promoting this long-forgotten variety, is getting fantastic results from the old vines in its dry-farmed coastal zones.
The Maule includes the subregions of Talca, San Clemente, San Javier, Parral, Linares and Cauquenes.