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Williams-Sonoma Wine Peñalolén Maipo Valley Cabernet Williams-Sonoma Wine Peñalolén Maipo Valley Cabernet

2008 Peñalolén Maipo Valley Cabernet

Varietal Region Type
Cabernet Sauvignon Maipo Valley Spicy Medium-Bodied Red
Bright and juicy on the palate, the wine has exuberant berry fruit that is kept in check with herbal flavors and mineral notes. The texture is silky and smooth, as polished, integrated tannins lengthen the structure and prolong a spicy, floral finish.
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Peñalolén Maipo Valley Cabernet

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$15.00 / each
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Featured Recipe Pairing
Braised Beef with Mushrooms
Braised Beef with Mushrooms
This rich, dark and flavorful beef stew, known as fricandó in Spain, demands a bold wine and will embrace the White Rock’s classic Bordeaux style and chewy tannins. Traditionally, the recipe includes a type of mushroom called mousseron, or moixernon. These mushrooms are small and unassuming to look at but give off a heavenly aroma. Left to soak overnight, they will perfume your kitchen with a fragrance of autumn woods and damp earth. You can substitute any flavorful wild mushrooms, such as chanterelles.
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Additional Wine Information

Story
Whether it's because they hail from the tip of South America or because they offer grace and panache instead of brutish power, the Cabernets of Chile are some of the most underrated. And one sip of this 2008 bottling from Peñalolén is proof enough. Founded by vineyard owner Ricardo Peña and his wife, Isabel, Peñalolén was created to showcase wines with real personality. To that end, the couple enlisted a young French winemaker from Bordeaux, Jean-Pascal Lacaze, who is highly regarded for his ability to mold Cabernets of impressive depth while managing to tame tannins. The fruit for this wine came from the Alto Maipo, lofty vineyards on the gravelly slopes of Chile's Maipo Valley. The low-yielding vines are hand harvested for fruit with a high flavor concentration and plush texture. Small amounts of Merlot and Cabernet Franc help to soften and broaden Cabernet Sauvignon's sometimes unruly intensity. Altogether, the package is of the Cabernet style that is so prominent in Chile--polished tannins, deep flavors and a flowing elegance that other countries in less remote locations often struggle to find.
Sense
The wine's luminous garnet color catches the eye as aromas of cassis, raspberry, plum, mint, black chocolate and toasted spices emerge from the glass.
Savor
Bright and juicy on the palate, the wine has exuberant berry fruit that is kept in check with herbal flavors and mineral notes. The texture is silky and smooth, as polished, integrated tannins lengthen the structure and prolong a spicy, floral finish.
Serve
The excessive tannins of many Cabernet Sauvignons mean they pair best with fatty red meat like short ribs, luxurious steaks like rib-eye and porterhouse, or rich, tender lamb. The intense fruit of the Peñalolén makes it compatible with these meats, but thanks to its nuance and grace, the wine is also a great match for pork chops and herb-roasted chicken, as well as savory dishes like mushroom risotto.
Serving Instructions
Serve a little cooler than room temperature: refrigerate the bottle for 10 minutes before serving.
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