Reserva Privada
An 'assemblage' of selected grapes from the Pirque and Peumo vineyards. The wine comprises 85% Cabernet Sauvignon from Pirque in the Maipo Valley and 15% Syrah from the hillsides of Peumo in the Rapel Valley.
Casillero del Diablo Reserva Privada has been aged in French oak barrels for 14 months.
| Appellation | Pirque and Peumo vineyards |
| Soil | Riverbench associated soils from the Maipo River and hillside soils from Rapel. They all have good drainage which optimizes potential for controlling plant growth. |
| Ageing | 14 months in French barrels. |
| Colour | Red ruby colour, deep, intense and brilliant. |
| Taste Profile | Blackcurrant, red cherry and plum flavours from Cabernet Sauvignon combine with Syrah-endowed fresh black fruits, and traces of white pepper and spice. The 14-month ageing in French barrels adds another layer of aromatic complexity with hints of vanilla, smoke and cedar. |
| Tasting Notes Video |  |
Successful matches with Reserva Privada
The blend of smooth Cabernet Sauvignon and spicy Syrah is a perfect combination to match red meats and grilled vegetable dishes, try it with spiced meats at a summer barbeque accompanied by Mediterranean grilled peppers and aubergines.
This is more of a complex wine with layers of flavours to enjoy; the Cabernet Sauvignon brings red cherries while the Syrah adds a spicy, white pepper finish - the finished wine is both balanced and elegant.
Lamb Chops with an Oriental Sauce Purée
180g lamb chops
200g tender broad beans
1 small bag of Rocket
1 small bunch spring onions
1 clove chopped garlic
½ tsp ginger
100ml sunflower oil
2 tsp five-spice powder
1 tsp sesame oil
2 tsp soy sauce
Salt and pepper
Marinade the lamb chops in the five-spice powder for at least 20 minutes.
Blanch the broad beans until soft and add a few drops of sesame oil, salt and pepper.
To make the oriental sauce, finely chop the spring onions, garlic and ginger, and leave in the skillet. In another pan heat the sunflower oil and once very hot, transfer to the skillet with the vegetables and let cool, add the soy sauce.
Sear the lamb chops and then cook to desired level
Place the broad bean purée on a plate, top with the chops and garnish with rocket and oriental sauce.
"Best Value Red. A rich, coffee and cassis-soaked wine. As usual, this is a solid production, balancing forward, generous, dark fruit with a fresh feel. The oak is certainly noticeable but doesn't detract from the wine's refreshment."
Decanter Magazine April 2010
"Maipo fruit. Big, ripe and minty, with a solid cassis fruit and just a touch of sweet earth. The fruit on the palate has a rich earthiness too, a touch of fudge-like depth and plenty of black fruit. There's a gamey, bloody edge to the fruit and nicely gripping tannins, with a boldness and richness."
Tom Cannavan, winepages.com, February 2010
