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Huaso De Sauzal, Carinena Vino Tinto Chileno Valle del Maule 2015 750ml (14% ABV)

Huaso De Sauzal, Carinena Vino Tinto Chileno Valle del Maule 2015 750ml (14% ABV)

Regular price $38.00
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Cariñena is made from Carignan grafted onto pie franco País rootstock on granitic soils in the town of Sauzal. The grapes are hand-harvested in early April, destemmed and spontaneously fermented in open-top fermenters without temperature control, then pressed and raised in used barrels for 1 year, and an additional year in bottle (without added SO2) before release. Cariñena is a rustic red wine, brimming with savory, black fruit flavors, stewed plums and spice, brambily, forest floor, leather couch with vibrant acidity.

Pairs well with Game, Osso Buco, Steak Au Poivre, Coq au Vin or Mole.

The story of Renán Cancino and his path to natural winemaking is routed in Chilean history and culture. His ancestors arrived in Chile from the Iberian Peninsula around the same time that País cuttings traveled from Spain to Chile and became a mainstay in winemaking across the region. Renán makes wine in the way he knows his ancestors made wine – without any additives. After receiving a degree in agronomy, Renán learned to make wine the conventional way; technically correct wines with very little sense of character. It was only after a major earthquake hit Central Chile in 2010 that he had to pull together with almost nothing for a cellar to make the 2010 vintage. With his hometown of Sauzal reduced to rubble, he had much bigger problems to deal with, leaving him no time to correct the wine, or even hardly pay any attention to it. In the end, he fell in love with the wine and changed his path to make wine without any interventions. A man steeped in history, he does not call his wines “natural” instead, “traditional” as an homage to the way his father and grandfather before him made wine. To honor these traditions, Renán ferments his wines in rauli, or Chilean wood barrels and uses a zaranda, or destemmer, made of local bamboo.
Carignan grafted onto very old País vines grown on granite soils in the town of Sauzal. Open-top fermentation without temperature control. Raised for 12 months in used barrels, and an additional year in bottle before release. No added SO2.