Producer: Viña Ventisquero
Variety: Cabernet Sauvignon
Designation: Root:1 [The Original Ungrafted]
Region: Central Valley
SubRegion: Rapel Valley
Appellation: Colchagua Valley
The nose opens with blackcurants and blackberries, but has several underlying aromas, and they are not all pleasant. On the up-side, there is some birch root and some cardamom. On the down-side, though, there is a slight smell of old bell peppers sauteed too long in rancid butter.
There is no mistaking this for anything but an under-$20 South American cabernet. If you don't know what I mean by that, find a green pepper, cut the top off and scrape out the insides, bake it in a hot overn for five minutes, let cool. While it's cooling, go to the grocery store and find a California Cab, not Napa, not Sonoma, "CALIFORNIA." Bring it home and pour it into the cooked green pepper. Drink.
Blackberries and blackcurrants (in green pepper) are on the attack. Vanilla and sour plums (in green pepper) are on the mid-palate. Tannins are dusty, the finish cloying.
Can you tell I'm not loving this?
The nose opens far more favorably on Night Two. It starts with black fruit- blackcurrants and blackberries, plus some tobacco leaf and, at the end of a deep whiff, some menthol.
Black fruit starts the attack, but with a background of green pepper. On the mid-palate there is some mocha, followed by a bit of vanilla and brown sugar. The finish falls off fairly quickly.
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13 hours ago