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Buy Rayun Cabernet Sauvignon Central Valley 750ml for less at Wine Chateau SKU: 90067
Rayun Cabernet Sauvignon Central Valley
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Rayun Rayun Cabernet Sauvignon Central Valley 2010
88 Points Stephen Tanzer. Deep ruby. Cherry and blackcurrant on the nose, with a subtle cracked pepper note adding vivacity. Refreshingly bitter, with light-bodied dark fruit flavors, dusty tannins and slow-mounting tannins. The peppery quality lingers behind on the finish, which offers good focus and cut.
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RICHARD - Joined 10/15/2006

obvious fruity flavor and easily drinkable....decent value

3/9/2012 at 11:21 AM ThumbsUp ImageThumbsUp Down
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James - Joined 2/18/2009


12/2/2011 at 6:25 PM ThumbsUp ImageThumbsUp Down
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Clemente Bianchi - Joined 9/22/2011

Although a little clumsy, there are great fruity overtones along with solid tannin that leave a nice bitterness in the finish that does linger.

11/3/2011 at 11:41 AM ThumbsUp ImageThumbsUp Down
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Notes on the Rayun Cabernet Sauvignon Central Valley 750ML 2010

Tasting Notes Open nose of dirty earth, tobacco, green bell pepper, some black fruit (cassis, blackberry). Smooth texture, almost creamy mouthfeel. Good ripe black fruit flavor — blackberry, cassis, black raspberry — with a hint of spice and mild earth. Acidity and tannins are about equal, both mild to medium and in fair balance to the fruit level. A nice, soft, red wine that is a decent choice as an everyday drinker.

Wine Maker Notes The region has a long viticultural history for a New World wine region dating to the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonized the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon and Merlot were introduced. Chile is now the fifth largest exporter of wines in the world, and the ninth largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère.

Technical Notes The grapes were harvested at optimal maturity during the first week of April from old vineyards trained to vertical shoot position. Once at the winery the grapes went through a selection belt to remove all foreign and green material. After crushing, 50% of the must went through a cold maceration process for three days at 8° Celsius. The fermentation took place in stainless steel tanks with controlled temperature at 28°C for 7–8 days. Once this was completed, it remained on the skins for further 4–5 days. Malolactic fermentation took place naturally in stainless steel tanks which were also temperature controlled at a range of 20–22°C (68°–72°F).

Food Pairing Grilled meats, meat ravioli, spaghetti with red meat sauce, lasagna, ham, turkey burgers and mild cheeses.

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