Rapel Valley, Chile. Alluvial and colluvial soils.
The grapes are harvested throughout April and the beginning of May, depending on the peak ripeness for each variety. The wine is fermented in stainless steel tanks, then blended and aged for 8 months in French & American oak.
The color is an intense, deep purple. Focused aromas of ripe black fruit, plum, and black cherry are apparent upfront, followed by dark chocolate notes. The palate has a velvety smooth and balanced texture, highlighting mild tannins with hints of toast and spice, and is followed by a long, satisfying finish.
Casillero del Diablo Winemaker’s Red Blend is an enjoyable match for steak with BBQ sauce, rosemary lamb chops, and spicy ribs.