Kenos

Cabernet Franc

2013 Cabernet Franc

Alcohol (% v/v): 13.1%
Total Acidity (H2 SO4): 3.49 gr/lt
Residual Sugars: 1.95 gr/lt
pH: 3.40
Volatile Acidity: 0.59 gr/lt
SO2 Free: 0.030 gr/lt
UPC: 7804652920173

Gluten-free
Vegan-friendly

TASTING NOTES
Ruby red color with rose tinges. Complex on the nose, this wine is characterized by its intense aromas dominated by dark plum, light vanilla notes, almonds and minty hints. Well-structured and balanced on the palate. It has a pleasant persistence and friendly tannins which allow an enjoyable Finish.

88 Pts, Silver Medal & Best Buy – Beverage Testing Institute, 2015

TECHNICAL INFORMATION
Appellation: Cachapoal Valley
Variety: 100% Cabernet Franc
Winemaking: Alcoholic fermentation in stainless steel tanks at temperatures between 26-28 ºC (77-82 °F) for 7-8 days, then malolactic fermentation at temperatures of 20 ºC (68 °F) for 30 days.
Filtering: None
Harvest: Hand-harvested, April 2013
Total Production: 1,667 cases

SUGGESTIONS
Recommended serving Tº: 18 ºC (64 °F)
Wine Pairing: Pairs well with red roasted meat and poultry such as duck and turkey. Excellent with Italian and Greek food as well.

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Carignan

2013 Carignan

Alcohol (% v/v): 13.1%
Total Acidity (H2 SO4): 3.57 gr/lt
Residual Sugars: 2.23 gr/lt
pH: 3.56
Volatile Acidity: 0.47 gr/lt
SO2 Free: 0.041 gr/lt
UPC: 7804652920180

Gluten-free
Vegan-friendly

TASTING NOTES
Violet red color with strawberry tones. On the nose, aromas of red fruits are intense and persistent with a hint of clove. Well-structured wine with round tannins.

91 Pts, Gold Medal & Best Buy – Beverage Testing Institute, 2015

TECHNICAL INFORMATION
Appellation: Curico Valley
Variety: 100% Carignan
Winemaking: Alcoholic fermentation in stainless steel tanks at temperatures between 25-28 ºC (77-82 °F) for 10 days, then malolactic fermentation at 20 ºC (68 °F) for 30 days.
Filtering: None
Harvest: Hand-harvested, April 2013
Total Production: 555 cases

SUGGESTIONS
Recommended serving Tº: 18 ºC (64 °F) Wine Pairing: Goes well with beef stew, spicy meats and meatballs and pasta.

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Reserve Syrah

2013 Reserve Syrah

Alcohol (% v/v): 13.4%
Total Acidity (H2 SO4): 3.64 gr/lt
Residual Sugars: 2.35 gr/lt
pH: 3.47
Volatile Acidity: 0.52 gr/lt
SO2 Free: 0.046 gr/lt
UPC: 7804652920067

Gluten-free
Vegan-friendly

TASTING NOTES
Intense burgundy red in color with violet touches. On the nose, complex notes of almonds, anise and red fruits, such as cherries and raspberries, with a hint of leather. A balanced wine with elegant and soft tannins on the palate.

Bronze Medal – Decanter, London 2015

TECHNICAL INFORMATION
Appellation: Curico Valley
Variety: 100% Syrah
Aging: 12 months in American oak barrels.
Winemaking: Alcoholic fermentation for 15 days at temperatures between 24-28 ºC (77-82 °F) Malolactic fermentation was completed by native yeasts for 30 days at 20 ºC (68 °F)
Filtering: None
Harvest: Hand-harvested, April 2013
Total Production: 1,111 cases

SUGGESTIONS
Aging Potential: Drink now or up to 5 years
Recommended serving Tº: 18 ºC (64 °F)
Wine Pairing: Game meats, venison and hog, as well as roasted or oven cooked pork. Ideal to pair with ham and smoked deli meats as well as with medium intensity cheeses.

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Syrah

2013 Syrah

Alcohol (% v/v): 12.5%
Total Acidity (H2 SO4): 3.49 gr/lt
Residual Sugars: 1.55 gr/lt
pH: 3.58
Volatile Acidity: 0.68 gr/lt
SO2 Free: 0.045 gr/lt
UPC: 7804652920043

Gluten-free
Vegan-friendly

TASTING NOTES
Violet red color and raspberry tones. On the nose, the red fruity aromas are subtly interlaced with spicy notes that evoke hints of clove, cinnamon and mint. On the palate, this is a well-structured, balanced wine with good acidity and silky tannins.

85 Pts, Silver Medal & Cellar Selection – Beverage Testing Institute, 2015

TECHNICAL INFORMATION
Appellation: Curico Valley
Variety: 100% Syrah
Winemaking: Alcoholic fermentation in stainless steel tanks at temperatures between 25-28 ºC (77-82 °F) for 10 days, then malolactic fermentation at 20 ºC (68 °F) for 30 days.
Filtering: None
Harvest: Hand-harvested, April 2013
Total Production: 1,111 cases

SUGGESTIONS
Recommended serving Tº: 18 ºC (64 °F)
Wine Pairing: Pairs well with game meats, pork chops and burgers with blue cheese.

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Tempranillo

2013 Tempranillo

Alcohol (% v/v): 13%
Total Acidity (H2 SO4): 3.61 gr/lt
Residual Sugars: 2.15 gr/lt
pH: 3.64
Volatile Acidity: 0.52 gr/lt
SO2 Free: 0.048 gr/lt
UPC: 7804652920326

Gluten-free
Vegan-friendly

TASTING NOTES
Intense ruby red with ripe fruit aromas and spicy notes, such as clove and white pepper. This well-structured wine has good mouth feel, round tannins, and pleasant acidity.

85 Pts & Silver Medal – Beverage Testing Institute, 2015

TECHNICAL INFORMATION
Appellation: Cachapoal Valley
Variety: 100% Tempranillo
Winemaking: Alcoholic fermentation in stainless steel tanks at temperatures between 26-28 ºC (77-82 °F) for 7-8 days, then malolactic fermentation at temperatures of 20 ºC (68 °F) for 30 days.
Filtering: None
Harvest: Hand-harvested, April 2013
Total Production: 1,667 cases

SUGGESTIONS
Recommended serving Tº: 18 ºC (64 °F)
Wine Pairing: Pairs well with roasted vegetables, lasagna, pizza and dishes with tomato-based sauces.

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