left
right

Gatonegro Shiraz

Bottle Size: 1.50l Item #: 1056066
Bottle Quantity:
SAVE $5.00!
List Price: $17.97
Our Price: $12.97
Loyalty Rewards: $0.26
Our Best Value

Order a 6 Bottle Case!

Case Quantity:
SAVE $36.00!
List Price: $107.82
Our Price: $71.82
Loyalty Rewards: $1.44

Gatonegro Shiraz 1.50l

Gatonegro Shiraz

Maule Valley. VII Region, Chile (Central Valley)Inter-mountainous valley, with high temperatures during the ripening period, ideal for producing Syrah with deep color and ripe red fruit.

Deep, dark, purplish-red in color with intense ripe red fruit aromas such raspberry and blackberry with hints of violet perfectly blended with sweet vanilla, smoke, and coffee notes. Medium-bodied, with soft tannins, nice balance, and a pleasing finish.

Harvest usually takes place in mid-April at 23–24° brix with yields of 12 to 15 tons per hectare.

Upon reaching the cellar, the grapes are cold macerated for 24–48 hours at 11ºC (52ºF). Fermentation takes place under controlled temperatures below 28°C (82ºF), with 3–4 daily pumpovers to ensure good color and fresh fruit flavors. The must is racked off its skins part-way through the process to avoid excessive phenolic extraction, and fermentation continues with clean must. The entire process is aimed at producing wines with plenty of fruit intensity and a soft mouthfeel.

Perfect with beef fillet with tomato-based sauce, rich and spicy dishes, veal, lamb, and roast duck. Best served at 15º–17°C (59º–63ºF)

Availability

1 bottle
will ship between December 12 and December 13
Case of 6
will ship between December 12 and December 13
San Pedro Gatonegro Shiraz
BOTTLE SIZE: 1.50l
Maule Valley. VII Region, Chile (Central Valley)Inter-mountainous valley, with high temperatures during the ripening period, ideal for producing Syrah with deep color and ripe red fruit.
 

Notes on the Gatonegro Shiraz 1.50L

Tasting Notes Deep, dark, purplish-red in color with intense ripe red fruit aromas such raspberry and blackberry with hints of violet perfectly blended with sweet vanilla, smoke, and coffee notes. Medium-bodied, with soft tannins, nice balance, and a pleasing finish.

Wine Maker Notes Harvest usually takes place in mid-April at 23–24° brix with yields of 12 to 15 tons per hectare.

Technical Notes Upon reaching the cellar, the grapes are cold macerated for 24–48 hours at 11ºC (52ºF). Fermentation takes place under controlled temperatures below 28°C (82ºF), with 3–4 daily pumpovers to ensure good color and fresh fruit flavors. The must is racked off its skins part-way through the process to avoid excessive phenolic extraction, and fermentation continues with clean must. The entire process is aimed at producing wines with plenty of fruit intensity and a soft mouthfeel.

Food Pairing Perfect with beef fillet with tomato-based sauce, rich and spicy dishes, veal, lamb, and roast duck. Best served at 15º–17°C (59º–63ºF)