Quetzal Cabernet Sauvignon 2012 Red
Soil
Sloping slate soils with medium production potential.
Climate
Mediterranean, with slight continental characteristics. Cold winters, with most rainfall between October and February (average annual precipitation around 700 mm) and very hot summers.
Vinification
Our fine Cabernet was made from the grapes from a single vineyard plot. The grapes were hand-picked into small crates, immediately taken to the winery and cooled to a 15ºC of temperature. They were then separated, crushed and placed into a French oak fermenting tanks for 8 to 10 days at 25°C of temperature. Daily pumping was carried out 4 or 5 times for 15 minutes. After the fermentation period, the wine was placed in a 225-litre French oak barrel, where it aged for 12 months, with a further 8 months aging in bottle.
Analysis
Total Acidity: 5.3 (g/L)
Residual Sugar: 1.9 (g/L)
pH: 3.69
Properties
| Characteristics | |
|
The Winery: Quinta do Quetzal |
| Brand: Quetzal | |
| Region: Alentejo | |
| Type: Red | |
| Vintage: 2012 | |
| Alcoholic Level: 14,5% | |
|
Grape Varieties: 100% Cabernet Sauvignon |
|
Winemaker: Rui Reguinga and José Portela |
| Format: 75cl | |
| Tasting | |
| Colour: Grenade | |
|
Nose: Layers of red and black fruit aromas form the nose of the wine, which has hints of tomato leaf |
|
Mouth: Ripe blackberries, black currant, and blueberry preserves are immediately recognizable on the palate, which is laced with dry tannins from beginning to end. Structured and complex. |
| Consumption: This wine can be served right after purchase, or be stored up to 4 years in a cool, shaded place. | |
| Goes well with: Pairing with meat roasts served with gravy or spicy fish dishes. | |
| Serving Temperature: 18ºC | |
| Evaluation | |
|
Classification: 94 points, Ultimate Wine Challenge 2016 |
