Mariana Martínez (@reinaentrecopas) — journalist and professional sommelier, founder of Wine Independent Press (www.wip.cl), the first and only independent wine media outlet in Chile and South America, dedicated the following tasting notes to our 2021 labels. We invite you to read — and re-read — her words, deepening your experience each time you uncork one of our Vinos Kaune.
Piedras de Auque Cabernet Sauvignon 2021
With a beautiful Bordeaux-red hue, brilliant and medium in depth, this dry-farmed Cabernet Sauvignon from Curicó evokes aromas of small black forest fruits such as maqui berries and blackberries, along with the herbal notes so typical of the variety. On the palate, it shows a light to medium body, with a linear structure, driven by firm yet gentle tannins. Its finish is warm and flavorful, echoing the same forest fruit notes. This honest, straightforward Cabernet is perfect for a cheese board by the fire, shared with good company. It also pairs wonderfully with the first cuts off the grill, lean and tender meats, chorizos, or traditional empanadas — meat-filled or vegetarian.
Hacienda Caone Cabernet Sauvignon 2021
Within the Kaune family of wines, Hacienda Caone steps up in strength and depth compared to its younger sibling Piedras de Auque. This is evident from its darker Bordeaux tone to its richer nose, with notes of forest fruits, quince paste, and black tea. On the palate, the influence of oak is well-balanced, adding weight and power to the wine. With a long and enveloping finish, it calls for hearty dishes at the table: think oven-roasted meats, beef stew, four-cheese gnocchi, or a wild mushroom risotto.
Reserva Directorio Cabernet Sauvignon 2021
Sitting at the top of Kaune’s complexity pyramid, Reserva Directorio boasts a deep and radiant Bordeaux color, along with aromas of quince paste, now layered with cedar and smoky notes. On the palate, it surprises with its intensity, thanks to its robust tannins and abundant wild black fruit flavors. Majestic and structured, it delivers its aromas in layers, with a warm, almost liqueur-like mouthfeel, a hallmark of its extended aging in French oak barrels. Its depth and power suggest it could benefit from a few more years of cellaring to soften its strength. But if opened now, it begs to be served with bold, flavorful, fatty bites: aged Manchego cheese, bone-in beef cuts like short ribs, lamb, or even game meats like venison and wild boar. For vegans, think slow-cooked dishes with layers of eggplant, zucchini, and caramelized onions.