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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 50% Tannat, 25% Cabernet Sauvignon, and 25% Arinarnoa. Altitude is 250 meters above sea level with the vines planted in soils of red sand, with great depth and water retention capacity. 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.
Crushed over the tanks with 30% whole grains, cold maceration for 10 days with two daily pump overs in our gravity cellar. Each variety is then aged separately in French oak barrels for 12 months, then blended and bottled with minimal handling.
A vivid dark ruby color, it offers notes of blackcurrant, raspberry and blackberry, in harmony with an elegant touch of black pepper and graphite on the finish.
Roast Lamb or chargrilled steak.
A wine with long aging potential.