LE DIX DE LOS VASCOS

RM499.00

LES DOMAINES BARONS DE ROTHSCHILD LAFITE

Alcohol	14.5%
Volume	750ml
Country	Chile Colchagua Valley
Grape Variety	92% Cabernet Sauvignon, 8% Syrah

TASTING NOTES

Intense ruby red color. Intense and complex, exhibiting notes of red and black fruits such as cherries, accompanied by spicy undertones (nutmeg and cinnamon) and hints of cedar, tobacco and cocoa. On the palate, it has the unmistakable volume and smoothness of a warmer year. The mouth is long, with a pleasant sensation of sweetness and a fruity aftertaste. An intense and lush personality, it maintains the elegance that has earned it the spotlight.

In stock

Category: Fine Wine

Los Vascos (DBR)

BACKGROUND

Le Dix, meaning ten in French, was introduced in 1998 to celebrate Domaines Barons de Rothschild Lafite’s first ten years in Chile. Le Dix de Los Vascos is grown in the exceptional vineyard, called El Fraile, which means “the monk”, the oldest planted vineyard at Los Vascos and the original vineyard on the estate. The vineyard is 100% planted to Cabernet Sauvignon and many parcels of the vineyard have vines reaching 80 years in age. The vineyard is fairly large, covering some 200 acres, Le Dix is produced from severely reduced yields from El Fraile (the best) combined with the most rigorous cuvee selection – the resulting wine is of world class stature.

Los Vascos is located in Valley de Caneten (Colchagua), a closed valley in the central zone of Chile, approximately 25 miles from the sea. The valley provides a perfect microclimate for high quality viticulture, with Northern exposure to lands uncontaminated by airborne or water-borne pollutants. Daily on-shore winds provide temperature changes between 68-77°F, for optimum maturation of the grapes. With 1,581 acres planted on the over 10,000 acre estate, it is one of the largest vineyards in the central Colchagua valley, at the foot of Mount Cañeten.

WINEMAKING & AGEING

Le Dix is made with the utmost care, just like the Bordeaux Grands Crus. Grapes are carefully selected and hand harvested. After destemming, they are placed in temperature controlled stainless steel vats for alcoholic fermentation. During maceration gentle pump-over are performed when necessary for a gentle extraction of the tannins and coloring compounds.

Malolactic fermentation occurs naturally in tanks, then the wine is transferred into French oak barrels made by the Tonnellerie des Domaines in Pauillac (60% new oak) for a period of 18 months. This wine will reveal its complexity with further bottle ageing. Cellar in good conditions for up to 10+ years.