Bodega Garzón Estate, `Cabernet Franc de Corte` is a vibrant blend of 80% Cabernet Franc, backed up by small quantities of Tannat, Merlot and Marselan. There is an abundance of sweet spice, herbs, and vegetal essences on the nose, while the palate culminates in a velvety texture of subdued berry tones, softened by delicate tannins. It is well-suited for culinary pairings.
|Style||Red, Dry, Full Bodied, Intense, Rich, Menthol, Red Fruits|
About the Producer
Bodega Garzón is a family-owned winery in Maldonado on the Atlantic coast in southern Uruguay. They pioneered viticulture in this area over 10 years ago, and have since become the standard bearer for premium wines from Uruguay. In November 2018, their pioneering status was recognised by Wine Enthusiast with the ‘New World Winery of the Year’ award. The vineyards at Bodega Garzón are a patchwork quilt of 1,150 individual plots of around 0.2 hectares in size, each plot carefully chosen for a specific variety according to its soil and microclimate. The winery is specially designed to operate as sustainably as possible, and is the first winery outside North America to pursue LEED certification (Leadership in Energy and Environmental Design). Built on natural terraces, the winery uses cutting-edge technology and operates using a gravity system to ensure quality and energy efficiency at every stage of production.
Vineyard and Winery
Located 11 miles from the Atlantic Ocean, the estate has more than 1,000 small vineyard blocks covering hillside slopes, which benefit from varying microclimates, different levels of humidity and an intense canopy management. Well-draining granitic soils and cooling Atlantic breezes allow the grapes to ripen steadily. The vineyards are surrounded by lush forests, palm trees, rocky soils and granite boulders.
The hand-harvested grapes were processed separately. After five days of maceration, fermentation took place in stainless steel tanks at 26-28ºC for one week with twice daily pump overs. The wine then remained in stainless steel tanks for a further three to six months on lees before blending and bottling.
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