2011 Chilean Colchagua Cabernet SauvignonI've always found the Chilean Cabernet (from Curico and Colchagua) a bit too restrained for my tastes. I prefer my Cabs a bit more lush. This year, instead of a standard Bordeaux style yeast, I am going with Enoferm RP15. I've had good results with Petite Sirah and RP15 in producing a wine with lush fruit. We shall see how it works with this Cabernet.Preliminary Plan:
- 72 lbs
- Crush –100% Whole Berries
- Color Pro 2 - 4 mL
- Opti-Red or Booster Rouge 6 - 8 g
- Tannins 5 g
[*]Yeast: Enoferm RP15[*]Oak: 70 Cubes American Medium Toast
Thoughts:Like most years, the bulk of this will will probably end up in blends however, if outstanding alone, I could change my mind.