Root:1 Cabernet Sauvignon Reserva 2010
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Try Root: 1 Cabernet with spicy meat dishes like ginger beef or peppercorn tenderloin. The rich, ripe flavors also complement hearty Italian fare like chicken or eggplant parmigiana and is a decadent finish to a meal served with chocolate truffles.
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2019-
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Root:1 is the first in Chile to be certified 100% sustainable by Wines of Chile and the first winery in the country to adopt carbon offset measures. With vineyards located in the Maipo, Colchagua, and Casablanca Valleys, Root:1 maintains a longstanding commitment to sustainable viticulture that ensures all farming and winemaking practices are specifically tailored to nurture the unique attributes of each vineyard, the environment, and the local community. Under the careful stewardship of Head Winemaker Ángel Marchant, the results of this commitment are evident in the quality of the entire Root:1 range.
Cabernet Sauvignon and Carmenere flourish in the warm, dry, sun-drenched Maipo and Colchagua Valleys, respectively. Located between the massive Andes Mountains and Pacific's low Coastal Mountains, these valleys are world-renowned for producing outstanding red wines with rich color, full body, and the true varietal character that Root:1 is known for.
The cold-climate vineyards of Casablanca are perfectly suited for Sauvignon Blanc and Pinot Noir. Maritime breezes keep temperatures cool, while daytime sun encourages a lengthy growing season.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Dramatic geographic and climatic changes from west to east make Chile an exciting frontier for wines of all styles. Chile’s entire western border is Pacific coastline, its center is composed of warm valleys and on its eastern border, are the soaring Andes Mountains.
Chile’s central valleys, sheltered by the costal ranges, and in some parts climbing the eastern slopes of the Andes, remain relatively warm and dry. The conditions are ideal for producing concentrated, full-bodied, aromatic reds rich in black and red fruits. The eponymous Aconcagua Valley—hot and dry—is home to intense red wines made from Cabernet Sauvignon, Syrah and Merlot.
The Maipo, Rapel, Curicó and Maule Valleys specialize in Cabernet and Bordeaux Blends as well as Carmenère, Chile’s unofficial signature grape.
Chilly breezes from the Antarctic Humboldt Current allow the coastal regions of Casablanca Valley and San Antonio Valley to focus on the cool climate loving varieties, Pinot Noir, Chardonnay and Sauvignon Blanc.
Chile’s Coquimbo region in the far north, containing the Elqui and Limari Valleys, historically focused solely on Pisco production. But here the minimal rainfall, intense sunlight and chilly ocean breezes allow success with Chardonnay and Pinot Noir. The up-and-coming southern regions of Bio Bio and Itata in the south make excellent Riesling, Chardonnay and Pinot Noir.
Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile sometime in the 1550s. One fun fact about Chile is that its natural geographical borders have allowed it to avoid phylloxera and as a result, vines are often planted on their own rootstock rather than grafted.