Product Description
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In 1975, Quico Carrau Pujol, in collaboration with the University of California Davis, began the search for a terroir to plant the first virus-free vines. This place had to have qualities that would adapt to the climate of Uruguay, sandy soils and slopes that would allow good drainage to avoid excess water in the vine. After going through and analysing different soils in the South of Brazil and North of Uruguay, they found this property in Rivera, Cerro Chapeu, in Cuchilla de Santana, with sandy, reddish and deep soils, with low fertility and very good drainage. It is here where the project of selecting vineyards that would adapt to this place began.
In 1997 Francisco Carrau, ninth generation and youngest son of Quico, after touring wineries in different parts of the world, designed the winery, deciding to build it inside a hill to take advantage of gravity and thus achieve vinification with minimal manipulation of the musts.
Currently, Bodegas Carrau is a family business, where five brothers pay tribute to over 260 years of wisdom generated by their ancestors.
Francisco Carrau – Winemaking Legend, Tim Atkin MW Uruguay Report 2021
A blend of 90% Petit Manseng and 10% Viognier. Clay soils with calcareous influence. Maritime climate with influence of the Río de la Plata and Atlantic Ocean. Harvested by hand in boxes of 15 kg in March 2019 with optimal maturity.
With exceptionally concentrated varietals, both of which are barrel fermented separately and aged in oak barrels for 6 months. Fermented with selected native yeasts.
Aromatic nose with white peach, green melon, apple and blossom. Full bodied and round, backed up by lively acidity with a silky finish.
Roast chicken with all the trimmings.
Will improve with carefully cellaring for 4-6 years.
Don’t just take our word for it…
92 points – Descorchados
91 points – Tim Atkin and James Suckling (www.jamessuckling.com)
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Weight | 1 kg |
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