Luigi Bosca Finca Los Nobles · Cabernet Bouchet
Cabernet Sauvignon, Cabernet Bouchet
Luigi Bosca Finca Los Nobles Field Blend · Cabernet Bouchet is a deep ruby red, robust field blend with mahogany reflections. It has balanced and elegant aromas, with ripe fruit, spices, leather and smooth smoked notes from its ageing process. It is impressive in the mouth, with balanced freshness and an intense spicy character. Well-bodied, mature, with fine and strong tannins and a persistent finish that allows us to perceive its complexity. It is a terroir red, the pride of the family, with great aging potential.
|Vineyards||Finca Los Nobles, Las Compuertas, Luján de Cuyo, Mendoza.|
|Age of the vineyards||More than 90 years.|
|Variety||Cabernet Sauvignon and Bouchet|
|Agronomists||Engineer Alberto Arizu Sr. / Engineer Juan Sola.|
|Winemakers||Pablo Cúneo / Vicente Garzia.|
|Ageing potential||15 years|
|Recommended wine serving temperature||Between 17°C and 19°C.|
Perfect to enjoy with special dishes such as roast rabbit with Dijon mustard, homemade bacon and spinach, or herby seared lamb.
Continental climate, with a wide range of temperature between day and night, and well-defined seasons which contribute to a good growth of the vines. The altitude and its microclimate are ideal for the grapes since they provide a unique character. Many hours of good sunlight.
Soil and vine
One factor that makes this wine unique is being the result of a natural crossing at the vineyard of old Cabernet Sauvignon and Bouchet (Cabernet Franc) vines. The parcel of the vineyard where the grapes are taken from is sandy-loam, with regular sized stones at half depth. No chemical herbicides are used at the vineyard, and organic practices are implemented for its care and treatment.
The grapes are hand-picked in 18 to 20 kilograms boxes, clusters are selected, then they are destemmed and after that the best grains are chosen. The must is cold-macerated for 3 to 5 days at 10°C to 12°C. Then it is fermented with selected yeast in 6,000 liters stainless steel tanks, with extraction works such as delestage and pressings. Once the alcoholic fermentation is finished, the wine is aged in new oak barrels where the malolactic fermentation takes place and it rests for 18 months. After the ageing, the wine is stabilized, filtered and bottled. It is stored in the winery for at least 12 months before release.
Ageing in barrels
Aged in new French oak barrels for 18 months.
Comments by the winemaker
The 2013 harvest was characterized by a fresh and fruity profile in wines as a result of a mild summer and autumn, where grapes matured in a slow and harmonious way. This is a field blend (vineyard blend) of plants that naturally grew blended in a specific part of the vineyard, what provides wine with a unique and exclusive style, great finesse and elegance. The Cabernet Franc, with its spicy and floral notes reminiscent of roses and its juicy balance, perfectly assemble with the Cabernet Sauvignons robustness and character, thus making it a wine of great personality, body and elegance.
Alcohol: 14.50° PH: 3.15 Total acidity: 5.55 g/l Residual sugar: 3.47 g/l