Wine Tasting Vina Morande by Le Raisin at the Wine Hut (Part B)

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Grand Reserve Morande Vitisterra Cabernet Sauvignon (2002) – Only slight tannins and earthy tones at the finish, very delightful. Description of wine : The grapes used in preparing this wine come from the Maipo Valley, renowned for its permeable soils and Mediterranean climate, with hot summer days and cool nights, allowing the grapes to develop and ripen gradually the ideal place for planting this variety. The whole fermentation process is carried out in stainless steel vats and the wine is then aged in French Oak caks for 14 months, achieving a potent, intense wine, full bodied, flavoured with black fruits and juices, plus an interesting combination of vanilla, given by the wood, and sweet tastes reminiscent of tobacco and fruit preserves. Ideal to accompany joints of small game, birds, boar, rabbit, red meats in general, mature cheeses and spicy dishes. May be drunk immediately or stored for 3 or more years.

Grand Reserve Morande Vitisterra Syrah (2002) – Flora almost jasmine smell. No pepperish taste well-established in Shiraz grapes, more of dark cherries. Filled with intense fruits, plums, prunes and apricots. Overall an easy yet forthcoming wine.
Description of wine : This is an intense, gleaming violet-red wine. In the nose, it offers aromas of toasted wood, vanilla, barbeque, spices and tobacco leaves, together with dried fruits such as prunes and cherries. In the mouth, it is a great wine with plentiful intense flavours of candided fruit and bitter chocolates. It has silky tannins leading to an enjoyable finish.
The fruit from the Syrah vine comes from the Pataguita vineyard, situated in the Maipo Valley, very close to the city of Santiago. There is a predominance of gravel and laterite soils in most of the best vineyards, with some sandy loam soils in other areas. The wide variety of strategies and techniques are used in canopy management, such as positioning the shoots vertically, all with the aim of maximizing the amount of sunlight in the area where the fruit is ripening.
Irrigation is applied wisely to maintain the balance growth of the vine and achieve a constand ripening rhythm.
The fruit is harvested by hand to ensure its arrival at the winery is in optimum condition. It is then stemmed and crushed, leaving a high proportion of grapes intact to give the wine a fruitier flavour. Before fermentation, the wine is macerated at a low temperature for24 hours. Energetic extraction at the beginning is followed by a gentler action to conserve the fruit and give the wine more body.