2007 Santa Rita Triple C Red Blend

Wine Review: 2007 Santa Rita Triple C Red Blend

My relationship with Santa Rita wines goes back a long way. In the late 80’s there used to be a late night diner in downtown Boston that served food till midnight or later and drinks sometimes later than they should. Consequently, a lot of restaurant kitchen staff would head over there after work. After trying my first bottle of Santa Rita 120 Cabernet Sauvignon there, I continued buying it often enough that I memorized the story of the 120 soldiers liberating Chile which was printed on the back label. We plan to get down there and see that National Monument one of these days. Until then I will continue to enjoy Santa Rita wines.

With a blend of 65% Cabernet Franc, 30% Cabernet Sauvignon and 5% Carménère, this wine breaks the mold and mindset for what most consumers taste when they drink Chilean reds. Bigger, badder and wicked tasty this wine is clearly a contender with Bordeaux from France or Meritage from California. A big full-bodied racy wine crackling with crisp acidity this baby delivers the goods including great texture and silky tannins. The smooth, very long, lingering finish drives this package home to score. Go out and get the wine; now go smoke some serious meat and while the meat is smoking, let this wine breathe at least an hour. You will be rewarded for your patience.

Rating: Excellent (90) | $40 | 14.5% ABV



About the Author:

Marc has held almost every position in the food & wine industry and is committed to Celebrating Hospitality with Pride. In addition to being the co-founder and editor-at-large for Enobytes, Marc is a wine blogger contributor to OregonLive.com (Wine Bytes) and writes the Wine Knowledge column in the print magazine About Face. The Contra Costa County Times, San Jose Mercury News, Tacoma Times Tribune and Washington Post have either interviewed or quoted Marc on his viniferous and culinary opinions. Marc has also appeared on Portland's "Vine Time" on News Radio 750 KXL and on California's Central Coast "From the Growing of the Grape to the Glass" on KUHL-AM 1410. He is also the author of A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy. While continuing to tenaciously search for what he may finally proclaim as his favorite wine Marc is relentless in his quest for the ultimate food and wine experience.

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