93 points James Suckling: "Aromas of black tea, blackcurrants, coffee beans and hints of smoked meat. Full-bodied, firm and silky with pretty fruit and an ultra-fine tannin structure. Extremely balanced and fine. Shows balance and finesse. Drink in 2019 and beyond. (1/7/19)"
92 points Luis Gutiérrez (Wine Advocate): "The varietal Cabernet Sauvignon 2017 Cabo de Hornos was produced with fruit from Cachapoal Andes, from vineyards planted on volcanic soils. 2017 was a warm and early harvest, two to three weeks earlier than previous years, with very high temperatures that blocked the plants. It fermented in 12,000-liter oak vats with neutral yeasts and matured in 225-liter barriques (50% new, 50% second use) for 18 months, where it also underwent malolactic fermentation. It has considerably less alcohol than the 2015 I tasted last time. This is still quite classical, with ripe fruit and quite spicy. The palate is medium to full-bodied but keeping the balance and some freshness. The change in style will come with the 2018 vintage (which I sampled from barrique) that was harvested even earlier and keeps much more freshness. Drink: 2020-2025. (Feb 2020)"
92 points Joaquín Hidalgo (Vinous): "Cabernet Sauvignon from Cachapoal, 50% aged in new oak. Maroon with a brick-dust meniscus, it revels in its accomplished maturity, offering cherry, black currant, herbs and the tangible effects of the aging process, which lend enhanced complexity. Easy on the mouth, with polished tannins and a fruity, precise flavor. Drink: 2020-2026. (Mar 2020)"
91 pointsWine Enthusiast: "[$60 list] Aromas of tobacco, green herbs, spice and black fruits open this full-bodied Cabernet that's saucy in feel. Grainy oak, mint and herbal berry flavors are familiar for Chilean Cab, while this tastes lightly herbal and minty on a plump, warm finish. Drink through 2025. Alcohol 14.5%. (Nov 2019)"
92 points Luis Gutiérrez (Wine Advocate): "The varietal Cabernet Sauvignon 2017 Cabo de Hornos was produced with fruit from Cachapoal Andes, from vineyards planted on volcanic soils. 2017 was a warm and early harvest, two to three weeks earlier than previous years, with very high temperatures that blocked the plants. It fermented in 12,000-liter oak vats with neutral yeasts and matured in 225-liter barriques (50% new, 50% second use) for 18 months, where it also underwent malolactic fermentation. It has considerably less alcohol than the 2015 I tasted last time. This is still quite classical, with ripe fruit and quite spicy. The palate is medium to full-bodied but keeping the balance and some freshness. The change in style will come with the 2018 vintage (which I sampled from barrique) that was harvested even earlier and keeps much more freshness. Drink: 2020-2025. (Feb 2020)"
92 points Joaquín Hidalgo (Vinous): "Cabernet Sauvignon from Cachapoal, 50% aged in new oak. Maroon with a brick-dust meniscus, it revels in its accomplished maturity, offering cherry, black currant, herbs and the tangible effects of the aging process, which lend enhanced complexity. Easy on the mouth, with polished tannins and a fruity, precise flavor. Drink: 2020-2026. (Mar 2020)"
91 pointsWine Enthusiast: "[$60 list] Aromas of tobacco, green herbs, spice and black fruits open this full-bodied Cabernet that's saucy in feel. Grainy oak, mint and herbal berry flavors are familiar for Chilean Cab, while this tastes lightly herbal and minty on a plump, warm finish. Drink through 2025. Alcohol 14.5%. (Nov 2019)"
| Product SKU | 339624 |
| Producer | San Pedro |
| Country | Chile |
| Region | Central Valley |
| SubRegion | Cachapoal Valley |
| Varietal | Cabernet Sauvignon |
| Vintage | 2017 |
| Size | 750ml |
| Color | Red |
| ABV | 14.5% |
| Ships To |
