Escudo Rojo Reserva Cabernet Sauvignon 2020

Winery Background and History

Escudo Rojo is a wine brand under the umbrella of Baron Philippe de Rothschild Chile. It was created to bring together Chilean viticultural potential with Bordeaux-style winemaking expertise. The estate is located in the heart of Maipo Valley and other selected vineyards in Chile’s Central Valley. Since its founding, Escudo Rojo has focused on varietal wines, combining modern vineyard practices, sustainable viticulture, and quality oak aging. The Reserva line seeks to deliver approachable wines with structure, elegance, and expression of terroir.

Producer and Wine Maker

The wine is produced by Escudo Rojo under Baron Philippe de Rothschild Chile. The winemaking team draws on both local expertise and Rothschild’s winemaking philosophies—selection of parcels, control over ripeness, harvest techniques, oak management, and blending if necessary. The producer emphasizes that this wine is vinified following something like “Bordeaux manner” in terms of extraction and tannin management, aiming for wines that combine power and elegance.

Vineyards and Micro Climate

This Cabernet Sauvignon is sourced from vineyards in the Maipo Valley, located about 30 km south of Santiago, at the foot of the Andes. The soils are described as poor in alluvial deposits and rich in pebbles, which help drainage and add minerality. The climate is Mediterranean with warm to hot days and significant cooling at night due to altitude and Andes influence, which helps preserve acidity and fruit freshness. The diurnal variation contributes to ripeness and aromatic complexity.

Vinification & Aging Methods

Grapes are hand-picked, then brought to the Escudo Rojo winery. Fermentation takes place in a combination of wood and steel (stainless steel tanks and oak barrels), managed under temperature control to preserve fruit while allowing extraction. Aging is carried out in oak barrels aged 1-2 years (non-new oak for most), with only about 10% new oak, over a period of approximately 6-8 months before bottling.

Tasting Notes

Visually deep ruby red. The nose exhibits ripe black fruit — blackcurrant, plum — joined by notes of oak toast, subtle hazelnut or hazelnut-like toast, maybe some mocha. On the palate, the attack is rich with black fruit; midpalate reveals spicy and toasty nuances; tannins are powerful but well-balanced. The finish is long, fresh with returning dark fruit and spice, with minerality and oak influence persisting.

Food & Wine Pairing

Excellent with grilled or roasted red meat, e.g. ribeye steak, lamb chops. Also good with richer sauces (pepper, demi-glace), hearty stews or braised dishes. Strong cheeses like aged cheddar or Manchego are nice companions. Pair also with dishes that include mushrooms or smoked elements to match its oak and toast.

Service Methods and Temperatures

Serve at 16-18 °C (approximately 60-65 °F). Use a large Bordeaux-style red wine glass to allow aromas to open. Decanting for 30 minutes can be beneficial, especially if the wine has been recently opened, to soften tannins and allow secondary aromas to emerge. Avoid serving too warm or leaving too long open.

Storage and Aging Potential

Best consumed between about 2-6 years after vintage for balance between fruit and maturity. If stored under ideal cellar conditions (stable temperature ~12-14 °C, good humidity, away from light), it can evolve a few more years, developing tertiary notes like leather, tobacco, earthy tones, but major fruit freshness is likely to fade after ~5-7 years.

Grape Varietals & percentage used

100 % Cabernet Sauvignon 

ABV (Alcohol by Volume)

14 % 

Scores

• Natalie MacLean: 91 / 100