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TASTING NOTES

CHARDONNAY. TASTING NOTES. Colour A light gold colour with hints of green. Nose Tropical fruit such as guava, mango, and cherimoya, with crisp flavours of mineral, vanilla, and grapefruit. Palate

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TASTING NOTES

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  1. CHARDONNAY TASTING NOTES Colour A light gold colour with hints of green. Nose Tropical fruit such as guava, mango, and cherimoya, with crisp flavours of mineral, vanilla, and grapefruit. Palate A rich and generous palate structure of ripe fruit: magnificent tropical fruit such as guava and mango, with hints of vanilla and honey. This well balanced wine provides a long refreshing finish. Matured for 9 months in one year old French oak barrels. FOOD PAIRING Delicious with meaty fishes, seafood, linguini with creamy sauces and soft cheese. Perfect with salmon sushi, Teriyaki chicken, Vietnamese and Thai food. Enjoy it with summer fresh fruits and citric ice creams. It makes delicious drinking now, as a young wine, but can be cellared for 2 years. Serve slightly chilled (10-12°C) (50-54°F). AWARDS & PRESS COMMENTS La Capitana Chardonnay: - Silver Medal, Selections Mondiales des Vins 2009, Canada - Silver Medal, Mundus Vini 2004, Germany - Silver Medal, Chardonnay du Monde 2003, France for more information www.larosa.cl

  2. MERLOT TASTING NOTES Color Stunning deep ruby, dark and dense. Nose An exquisite and complex fruit aroma redolent of black cherries, cassis and blueberries, enhanced by oaky notes. Full, smooth and rich. A distinctive wine. Palate This is a rich and smooth, fruit-packed wine. Full-flavored and concentrated, silky texture and fine tannins. Intense character, good acidity, perfect balance. FOOD PAIRING Ideal to accompany steaks, roast beef, short ribs, hamburgers and duck or turkey prepared in a rich sauce. Try it with hard cheeses as Parmesano and firm cheeses as Cheddar. As a dessert, pair it with dark chocolate truffles. Serve at room temperature (16-18°C) (61-64°F). A wine made it for now and up to four more years. AWARDS & PRESS COMMENTS La Capitana Cabernet Sauvignon: - 89 pts, The Wine Enthusiast, March 2007, USA - Gold Medal, Sélection Mondials des Vins 2007, Canada - Gold Medal, Vinalies 2005, France - Silver Medal, Sélection Mondials des Vins 2004, Canada - Gold Medal, Challenge International du Vins, France 2003 for more information www.larosa.cl

  3. CARMÉNÈRE TASTING NOTES Colour Very deep, almost opaque purple coloured. Nose Classy nose showing good-quality oak, sweet plums, toasty cigar box and spicy blackcurrant. This wine has a touch of dark chocolate and raspberry aromas that are quite captivating. Palate Round and voluptuous, full-flavoured and concentrated. Silky texture with fine tannins and good weight of fruit. Smooth and well-balanced with a long finish. FOOD PAIRING Pair it nicely with duck sausages, blue cheese, Brie, Camembert, lentil soup and spicy green curry. Perfect with Ossobuco (veal shanks), meat cannelloni, chicken tacos, grilled chicken and pork loin. Excellent with nutella pancakes. Serve at room temperature (16-18°C) (61-64°F). You can enjoy this wine today but it can be cellared for 4 to 5 years. AWARDS & PRESS COMMENTS La Capitana Carménère: - 90 pts, Wine Advocate (USA), April 2009 - Silver Medal, Citadelles du Vin 2009, France - Gold Medal, Expovinos 2009, Peru - Chilean Trophy and Gold Medal, International Wine Challenge 2006, UK - Silver Medal – Best in Class, International Wine and Spirits Competition 2005, UK - Gold Medal, Japan Wine Challenge 2005, Japan - Silver Medal, Monde Sélection 2005, Belgium - Silver Medal, International Wine Challenge 2005, UK - Silver Medal, Decanter World Wine Awards 2005, UK - Trophée Citadelles (Gold Medal), Les Citadelles du Vin 2005, France - Gold Medal, Sélection Mondials des Vins 2004, Canada for more information www.larosa.cl

  4. CABERNET SAUVIGNON TASTING NOTES Colour Intense cherry red colour, very dense. Nose Ripe and rich with intense berry aromas of cassis, cherries and blueberry, and notes of chocolate, mint and cedary oak. Mocha overlay and cinnamon spice. Palate This is a rich and smooth, fruit-packed wine. Full-flavored and concentrated, silky texture and fine tannins. FOOD PAIRING Enjoy La Capitana Cabernet Sauvignon with classic steakhouse meals as a fillet mignon, T- Bone and Rib-eye steak. Perfect with lamb, fetuccini Alfredo and strong flavoured cheeses. If you like dessert, try it with dark chocolate hazelnut cake. You can drink it now or give it more time to develop further. Serve at 16-18°C (61-64°F). AWARDS & PRESS COMMENTS La Capitana Cabernet Sauvignon: - 89 pts, The Wine Enthusiast, March 2007, USA - Gold Medal, Sélection Mondials des Vins 2007, Canada - Gold Medal, Vinalies 2005, France - Silver Medal, Sélection Mondials des Vins 2004, Canada - Gold Medal, Challenge International du Vins, France 2003 for more information www.larosa.cl

  5. CABERNET SAUVIGNON MERLOT TASTING NOTES Color Stunning deep ruby, dark and dense. Nose An exquisite and complex fruit aroma redolent of black cherries, cassis and blueberries, enhanced by oaky notes. Full, smooth and rich. A distinctive wine. Palate This is a rich and smooth, fruit-packed wine. Full-flavored and concentrated, silky texture and fine tannins. Intense character, good acidity, perfect balance. FOOD PAIRING Ideal to accompany steaks, roast beef, short ribs, hamburgers and duck or turkey prepared in a rich sauce. Try it with hard cheeses as Parmesano and firm cheeses as Cheddar. As a dessert, pair it with dark chocolate truffles. Serve at room temperature (16-18°C) (61-64°F). A wine made it for now and up to four more years. AWARDS & PRESS COMMENTS La Capitana Cabernet Sauvignon: - 89 pts, The Wine Enthusiast, March 2007, USA - Gold Medal, Sélection Mondials des Vins 2007, Canada - Gold Medal, Vinalies 2005, France - Silver Medal, Sélection Mondials des Vins 2004, Canada - Gold Medal, Challenge International du Vins, France 2003 for more information www.larosa.cl

  6. SHIRAZ TASTING NOTES Colour Deep ruby, dark and dense. Nose Magnificent nose where blackberries, violets and plums introduce the vivid fruit flavours that dance across the palate. Palate The mouthfeel is silky and rich, with soft style of tannins and a fair amount of jam. Rich and smooth, fruit-packed wine. FOOD PAIRING Ideal to combine with antipasto, foie gras, Gorgonzola and Roquefort cheese. Perfect with BBQ ribs, lamb with curry, Bolognese pizza, chili con carne and stuffed turkey for special occasions. Pairs very well with spicy Asian dishes and fusion cuisine. Ready to enjoy it now but will develop further for two and three years.Serve at room temperature (16-18°C) (61-64°F). AWARDS & PRESS COMMENTS La Capitana Shiraz: - 87 pts, Stephen Tanzar’s International Wine Cellar – March/April 2010, USA - Silver Medal, Citadelles du Vin 2009, France - Silver Medal, International Wine Challenge 2008, UK - Gold Medal, Vinalies Internationales 2006 France - Trophée Excellence, Citadelles du Vin 2006, France - Gold Medal, Catad’ Or Hyatt Wine Awards 2005, Chile - Gold Medal, Japan Wine Challenge 2005, Japan for more information www.larosa.cl

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