
- 93 points -
April 2019Ripe-blackberry and herbal notes give this generous yet nicely balanced and warm red a lot of appeal. The supple tannins add some nice structure at the long, moderately dry finish.
See detailed press reviewCauquenina
2016
Fours friends, each an expert in their respective fields got together and became the unstoppable force that is Clos des Fous. Pedro Parra, Chilean Viticultuarist and one of the few Wine Terroir Consultants in the world and Francois Massoc, one of the top oenologists in Chile are the founding members and they got together to do what nobody else in Chile was doing. Planting vineyards in extreme conditions, never previously considered good for planting vines. They were considered crazy for...
See the CLOS DES FOUS detail page for more information on this brand
Hailing from multiple vineyard sources in Cauquenes and Maule. The 4.5 acres of vineyards were planted in 1985 at an elevation of these vineyards is 490ft,on granite soils.. Lutte Raisonee farming practices are along with bush vines (no trellising) to obtain yields of 2 tons/acre.
Hand harvested grapes from old vines of dry lands of Cauquenes and Itata. Fermented by the traditional artisan methods. Winemaker Francois Massoc uses selected yeast strains and zero stem inclusion. The elevage is done in vats and stainless steel tanks with 12 months lees contact.
Complex nose opens in red fruits, predominantly murtilla, cherry and raspberry. Its complexity expands floral notes predominating the native flora such as chamomile, pennyroyal and flower Boldo. Notes minerals will supplement this aromatic palette with a touch of gunpowder, earth and granite. Mouth very consistent with his nose, we find these descriptors, balancing everything with a large volume and refreshing acidity. Cozy, full and complex wine.
Ripe-blackberry and herbal notes give this generous yet nicely balanced and warm red a lot of appeal. The supple tannins add some nice structure at the long, moderately dry finish.
See detailed press reviewThe red blend 2017 Cauquenina is approximately of 40% Carignan, 30% País, 20% Cinsault and 10% Carmenere, quite different from previous years and higher in Carignan and with a notable percentage of Cinsault. It fermented at low temperature and matured in concrete and 5,000-liter oak foudre for six months. There is a little more rusticity here, perhaps the higher percentage of Cariñena this year. There is also a smoky and spicy note reminiscent of the Chilean spice mix called merkén, with some notes of graphite too. It's medium-bodied and has some dusty tannins.
See detailed press reviewVery spicy and rustic, meaty nose with star-anise, white pepper and smoked meat, lying over savory plums and eucalyptus. Fresh, succulent palate of medium weight with some nice, peppery accents in the finish. Tight and elastic. Delicious.
See detailed press review